Potato Corn Chowder

Updated at: Mon, 04 Nov 2024 15:05:11 GMT

Step 1

Push the saute button on the Instant Pot. Add the onion and a splash of water or olive oil. Saute for a couple of minutes until the onion is slightly soft. Add the garlic and saute for 30 more seconds. Next add the celery. Saute for another few minutes until the vegetables start to soften. Press the cancel button. Add the potatoes, herbs and water to the Instant Pot. Stir to combine, then close the lid. Press the manual (pressure cook) button and set the timer for 4 minutes (on high). Or on manual, let instapot reach pressure (about 15 min), then time for 4 min. Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid. Add the corn to the soup and stir. Add milk, then salt and pepper, to taste, and enjoy. Russet potatoes are not a good choice for this recipe since they are starchy and will not hold their shape. Stove-top instructions: In a large pot over medium heat, saute the vegetables. Then add the potatoes, herbs, and water. When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender. Stir in the milk. Then season to taste with salt and pepper and serve. Notes: Storing: Leftover soup can be refrigerated for up to 3 days. Reheat on the stove or in the microwave. For best results, do not freeze. Nutrition: Serves 8 Calories: 330kcal | Carbohydrates: 65g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 49mg | Potassium: 1385mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3654IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 3mg

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