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® CORN CHOWDER
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
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
EASY INSTANT POT® CORN CHOWDER
This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 34.8 g, Cholesterol 38.1 mg, Fat 11 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 6.3 g, Sodium 751.2 mg, Sugar 14.2 g
THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
LINDA'S CORN CHOWDER
I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.
Provided by Lindas Busy Kitchen
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
- Drain out water, just leaving enough liquid to cover potatoes.
- Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
- Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
- If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
- Add salt and pepper, to taste.
- Makes a big pot.
Nutrition Facts : Calories 1174, Fat 44.4, SaturatedFat 16.6, Cholesterol 77.4, Sodium 1037.9, Carbohydrate 172.4, Fiber 17.1, Sugar 14.9, Protein 34.8
THAI CORN CHOWDER
Make and share this Thai Corn Chowder recipe from Food.com.
Provided by smellyvegetarian
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
- Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
- Add the coconut milk, basil, mint, and half of the cilantro and heat through.
- Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.
Nutrition Facts : Calories 148.1, Fat 1.4, SaturatedFat 0.2, Sodium 307.8, Carbohydrate 34.2, Fiber 4.7, Sugar 5.9, Protein 4.8
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