instant pot

potato & corn chowder

September 1, 2023

Why all the corn recipes? Well, it isn’t in season for very long, so I've been trying to use it in recipes when I can! I made this soup in the summer, because soup is a pretty easy meal, usually has leftovers, and is hearty and filling! It is a warm and cozy food, so it doesn't make much sense in 90 degree weather other than that it's got all my favorite things. And it's a bonus that you can make it in an Instant Pot! I don't know what I would do without mine.

SUBSTITUTIONS

• olive oil - you could use a tablespoon or two of butter to sauté the garlic and onions if you want.
  
• 4 red potatoes - russet or golden would work too, just make sure the size would be about the same as four red.
• 1 1/2 cups fresh or frozen whole kernel corn - as the recipe says, fresh or frozen works, as would canned corn.
• 2 cups chicken broth - an equivalent amount of chicken stock would work, as well as bouillon.
• 1 tsp dried thyme - oregano is the closest tasting spice to thyme, but marjoram, parsley, rosemary, or basil would work too.
• dash of paprika - if you like things a little spicier, you could use cayenne pepper or red pepper flakes.
• dash of cloves - if you don't have cloves, you could use nutmeg or allspice, but I wouldn't recommend cinnamon. Or, you could just leave the cloves out altogether and there wouldn't be too much of a difference!
• 3/4 cup half and half - heavy whipping cream or whole milk would work as well.
• chopped green onions - you could use fresh or dried chives if you have them!
• bacon bits - if you feel like cooking up some bacon, you could crumble that on top as well as put some in with the soup as its cooking.
• shredded cheese - I just like my soups with a little cheese on top! Must be a Wisconsin thing.
  

RECIPE

Total Time: about 30 minutes Servings: 6

Ingredients

• drizzle of olive oil
• 3 cloves minced garlic (or about 3 tsp)
• 1 onion, roughly chopped
• 4 red potatoes, chopped
• 1 1/2 cups fresh or frozen whole kernel corn
• 2 cups chicken broth
• 1 tsp dried thyme
• dash of paprika
• dash of cloves
• pinch of salt and pepper
• 3/4 cup half and half
• 3 tbsp all-purpose flour
• chopped green onions (garnish)
• bacon bits (garnish)
• shredded cheese (optional)

Instructions

1. Set Instant Pot to sauté setting. Add a drizzle of olive oil, minced garlic, and chopped onions. Cook until the onions have softened, stirring frequently (about 2 minutes).

2. Stir in potatoes, corn, chicken broth, thyme, paprika, cloves, salt, and pepper. Cook at high pressure for 10 minutes. When the time is up, do a quick release of the pressure.

3. As the soup is coming to pressure/cooking, chop up some green onions for garnish. Then, in a small bowl, whisk together half and half and all-purpose flour; set aside.

4. Once the pressure is released, switch back to the sauté setting. Bring the soup to a boil and stir in the half and half mixture. Cook, stirring frequently, until slightly thickened (about 4-5 minutes). If the soup is too thick, add additional broth or water to reach desired thickness.

5. Garnish with chopped green onions, bacon bits, and shredded cheese.