INSTANT POT CORN CHOWDER
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
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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 SOUTHWEST CHICKEN CORN CHOWDER
Chicken Corn Chowder with a Southwest twist. Enjoy it with a crush of tortilla chips and a dollop of sour cream.
Provided by Marci
Categories Soup
Time 45m
Number Of Ingredients 23
Steps:
- Select sauté on the pressure cooker and add oil. When hot, add onions, garlic, jalapeno, red bell pepper, potatoes, and corn. Sauté for 3-4 minutes, just until the vegetables start to soften.
- Add salt and spices; stir to distribute.
- Add chicken tenderloins and nestle them down into the veggies and spices (this will help flavor the chicken as it cooks). Add chicken broth.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, let the pressure release naturally for 5-10 minutes, then release any remaining pressure.
- Remove chicken to a plate.
- Scoop 3-4 ladles of soup into a blender (more or less depending on how chunky/smooth you want the soup). Add sour cream to the blender and blend until smooth. Note: the soup will be very hot, so start on low, then gradually increase the blender to high to prevent splatters. I like to put a hand towel over the lid, just in case. Stir pureed soup back into the pot.
- Add milk, lime juice, and beans; stir.
- Shred or chop chicken into bite-size pieces; stir into soup.
- Taste and season with extra salt if needed (I typically add another teaspoon).
- Serve hot with a garnish of cheese, green onions, cilantro, avocado, crushed chips, and a dollop of sour cream or yogurt.
Nutrition Facts : Calories 367 calories, Sugar 13.8 g, Sodium 315.7 mg, Fat 7.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.6 g, Fiber 7 g, Protein 26.8 g, Cholesterol 41.9 mg
SOUTHWESTERN CHICKEN CORN CHOWDER
Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.
Provided by bucsgirl24
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
- Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
- Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
- Serve in bread bowls with additional shredded cheese and cilantro for garnish.
- Yield: about 6 servings.
Nutrition Facts : Calories 717.7, Fat 39.5, SaturatedFat 20, Cholesterol 142.3, Sodium 2348.5, Carbohydrate 61.4, Fiber 6.1, Sugar 9.4, Protein 36.7
SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
INSTANT POT CHICKEN CHOWDER
Make and share this Instant Pot Chicken Chowder recipe from Food.com.
Provided by Diva Sarah
Categories Pressure Cooker
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Turn Instant Pot to sauté setting.
- While the Instant Pot is heating, dice carrots, celery, and onion.
- Add olive oil to the hot pot and add diced vegetables.
- Saute vegetables until onion begins to soften. Season with salt and pepper.
- Add diced garlic and sauté until onion is clear.
- Add broth, frozen peas and carrots, and frozen corn.
- Season to taste with salt and pepper or seasoning of your choice.
- Add chicken breasts (fresh or frozen).
- Put the lid to the Instant Pot on and turn the vent to Sealing.
- Press the Soup button and walk away!
- During the last 10 minutes of cooking time, heat a pot over the stove.
- Melt butter, then add flour and whisk together.
- Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
- Whisk in the milk slowly to avoid lumps.
- Allow the mixture to come to just boiling to thicken.
- When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
- Remove chicken breasts to a plate and dice or shred.
- Whisk milk mixture into the hot soup.
- Add chicken back into the soup.
- Add Franks Red Hot sauce to taste.
- Season to taste.
- Serve and enjoy!
Nutrition Facts : Calories 401.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 83.8, Sodium 858.7, Carbohydrate 25.1, Fiber 3.4, Sugar 2.2, Protein 26
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