Insanely easy potato corn chowder (IP)
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.
Ingredients:
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.
It is funny I am seeing this today because yesterday I made corn chowder. In addition to what is in this soup, I added dried mustard powder and a small shake of nutritional yeast and guess what? I had cheesy corn chowder. It was devine!
ReplyDeleteThis recipe is AMAZING! It's so rich and delicious, tastes sinful, but is so healthy. Thanks for sharing these great recipes with all of us!
ReplyDeleteThis recipe is AMAZING! It's so rich and delicious, tastes sinful, but is so healthy. Thanks for sharing these great recipes with all of us!
ReplyDeleteI am happy you liked it. It is one of my favorites. :)
DeleteFunny, I just suggested a delicious corn chowder to someone else and had already decided to make it today...so good!! You know what they say, "Great minds..."
ReplyDeleteNo califlower.... any suggested substitutions???
ReplyDeleteYou could use a can of white beans, or some plant milk thickened with corn or tapioca starch. :)
DeleteThrew in a bag of frozen cauliflower rice that I had in the freezer and a jar of canned carrots, and only had new potatoes so used them, threw it in in the instant pot for the 13 mins recommended and then blitzed. Made plenty for 8 big servings, and as we eat by separating our fats and carbs at meals, this made a great Harcombe friendly carb meal, which we could add some lovely bread too. Devoured by all the household including a fussy eater and a giant teenage boy ! A new favourite in our house.
ReplyDeleteI am so happy you enjoyed this. I love hearing feedback!!
DeleteOh boy is this good! I made using a bag of roasted corn from Trader Joe's. It doesn't get much better than this for living the McDougall lifestyle. Thank you Michael, your recipes are SO GOOD!
ReplyDeleteWhat about using fresh cauliflower?
ReplyDeleteOh yea, you can use it for sure. I use both. :)
DeleteI brought this to a "normal-people" potluck last night, and everyone liked it. I had just enough leftovers for lunch today. Thank you for the recipe!
ReplyDeleteI make this recipe A LOT, thank you, it is amazing....making it again tonight!
ReplyDeleteTherapeutic? I think not. And I go to work.free ip stresser
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