Insanely easy potato corn chowder
I posted this on Facebook today, but thought it would be a good idea to post it here too. It is such a wonderfully tasty soup. Great for the winter months (although I am a year round soup fan).
It can be made in the Instant Pot®, a pot on the stove, or even the slow cooker.
The nice part, just throw it together. If you are making in the Instant Pot®, you can have dinner ready in under a 1/2 hour.
3 large yukon gold potatoes, peeled and cut into 1 inch cubes
1 onion, peeled and chopped medium
2 cloves garlic, peeled and minced
1 large carrot, peeled, cut in half and cut into matchsticks
1 12 oz. Bag frozen corn
1 12 oz. Bag frozen cauliflower
3 ribs celery, sliced thin
1 tsp. Salt
1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
4c mushroom stock or veggie stock
In the IP combine all the above,
stir well and cover. Set to manual pressure, 13 min. Natural release. Then with a immersion blender, blend until semi chunky smooth.
Traditional, place large pot on stove over medium heat. Saute onions and celery for 5 min. Just so they start to soften a bit.
Add remaining ingredients, turn heat up to medium high and bring to a boil. Stir well, cover and reduce heat to low. Simmer for 25 min. Or until potatoes are very tender.
Use immersion blender as above until chunky smooth.
Check seasoning before serving.