Creamy Corn Chowder
Ingredients
The chowder base
-
4-5
pieces
red potatoes
-
3
ribs
celery
-
3
pieces
carrots
-
1
large
onion
-
4
cloves
garlic
-
1 ½
cups
frozen corn
-
½
cup
coconut milk
-
6
cups
chicken broth
Seasoning and oil
-
½
tablespoon
lemon juice
-
2
tablespoons
olive oil
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
1
teaspoon
dried thyme
-
1
tablespoon
dried parsley
Toppings
Instructions
- Prepare the instant pot by pressing the 'saute' button and adding olive oil.
- Add carrots, celery, and onion to the pot and cook for about 7 minutes until softened.
- Stir in garlic, potatoes, corn, lemon juice, chicken broth, coconut milk, thyme, parsley, salt, and pepper.
- Seal the instant pot lid and cook on the 'pressure cook' function for 18 minutes.
- Allow natural venting for 5-6 minutes before releasing the rest of the pressure.
- Blend 2-3 cups of the chowder for a creamier texture, then return it to the pot.
- Add chopped bacon and serve.
- For stovetop method, follow similar steps but cook for 1 hour on low heat after adding all ingredients.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
30mg
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