Pressure Cooker Corn Chowder Recipe 435

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INSTANT POT CORN CHOWDER



Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

  • Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

INSTANT POT® CORN CHOWDER WITH SMOKED SAUSAGE



Instant Pot® Corn Chowder with Smoked Sausage image

A quick way to make a delicious corn chowder for the family using your multi-functional pressure cooker.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces smoked sausage, diced
2 slices bacon, diced
1 medium onion, chopped
1 large russet potato, chopped
3 cups chicken broth
2 ears corn, kernels cut from cob
2 ears corn, cut into 1-inch rounds
1 (14 ounce) can coconut milk
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons potato starch
1 tablespoon water

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  • Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 29.4 g, Cholesterol 35.1 mg, Fat 35.7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 18.8 g, Sodium 1443.2 mg, Sugar 4.6 g

PRESSURE COOKER CORN CHOWDER RECIPE - (4.3/5)



Pressure Cooker Corn Chowder Recipe - (4.3/5) image

Provided by á-163435

Number Of Ingredients 12

6 ears fresh corn
4 tablespoons butter
1 /2 cup onion, chopped
3 cups water
2 medium potatoes, diced
2 tablespoons dried parsley
2 tablespoons cornstarch
2 tablespoons water
3 cups half-and-half or milk*
1 /8 teaspoon ground red pepper (cayenne)
4 slices bacon, cooked and diced
Salt and freshly ground black pepper

Steps:

  • Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes. Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot. Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens. Stir in milk, cayenne pepper, corn kernels, diced potatoes and bacon. Add salt and pepper to taste. Heat through but do not bring to a boil. *If using milk you may need to use additional cornstarch.

INSTANT POT® CORN CHOWDER



Instant Pot® Corn Chowder image

A delicious vegetarian corn chowder made in minutes with the help of an electric pressure cooker.

Provided by My Hot Southern Mess

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 onion, diced
4 cloves garlic, minced
4 cups fresh corn kernels
4 cups peeled and diced potatoes
4 cups vegetable broth
½ teaspoon fresh thyme leaves
½ teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 cup heavy cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
  • Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
  • Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 33.6 g, Cholesterol 48.4 mg, Fat 15.2 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 8.8 g, Sodium 569.6 mg, Sugar 5.2 g

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