Corn and Potato Chowder

Corn and Potato Chowder

Corn and Potato Chowder

NOTE: Double this recipe to fill a crockpot to take to a potluck or gathering.
Course: Lunch, Soup
Keyword: Chowder, Corn, Soup
Author: Mrs. Plant

Equipment

  • Pressure Cooker

Ingredients

  • 1 medium yellow onion chopped into ¼ inch pieces
  • 1 large red bell pepper diced into bite-sized pieces
  • 1 cup carrots peeled and diced into bite-sized pieces
  • ¼ t dried thyme
  • a few grinds of black pepper
  • 1 t salt or to taste
  • 3 cups low-sodium vegetable broth
  • 3 cups frozen corn kernels
  • 2 medium organic russet, red, or Yukon Gold potatoes, peeled and cut into ½-inch chunks
  • 1 bay leaf
  • pinch cayenne pepper

Instructions

  • In a stockpot, steamfry (Do not use oil! Add a bit of water or veggie broth if the pan gets dry) onions for 5 minutes. Add carrots and bell peppers to the onions and cook for about 7 minutes, until onions are translucent. Add thyme, black pepper, salt, and cayenne. Steamfry for one more minute. Add veggie broth, corn, potatoes, and bay leaf. Cover and bring to a boil. Then, lower the heat and simmer for 30 minutes, until potatoes are tender. Blend half of the soup in a high-speed blender until very smooth. This will be the base of the soup. Add the blended soup to remaining soup in the pot. Stir well. Serve!
  • Pressure Cooker Instructions:
  • In your electric pressure cooker, steamfry onions with a bit of veggie broth or water for about 5 minutes on the BROWN or SAUTÉ setting.
  • Add all of the rest of the ingredients and set the pressure manually to 4 minutes with QUICK RELEASE.
  • Blend half of the soup in a high-speed blender until very smooth. This will be the base of the soup. Add the blended soup to remaining soup in the pot. Stir well. Serve!

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