Fresh Corn Chowder in the Pressure Cooker

• Gluten free

• Meat

  • 4 slices Bacon, cooked and diced

• Produce

  • 6 ears Corn, fresh
  • 1/2 cup Onion
  • 2 tbsp Parsley, fresh
  • 2 Potatoes, medium

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/8 tsp Red pepper, ground
  • 1 Salt and freshly ground black pepper

• Dairy

  • 4 tbsp Butter
  • 3 cups Half and half or milk

• Liquids

  • 3 1/8 cups Water

Found on pressurecookingtoday.com

Description

Ingredients

• 6 ears fresh corn
• 4 tablespoons butter
• 1 /2 cup chopped onion
• 3 cups water
• 2 medium potatoes, diced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 cups half-and-half or milk*
• 1 /8 teaspoon ground red pepper (cayenne)
• 4 slices bacon, cooked and diced
• 2 tablespoons fresh parsley (can substitute dried)
• Salt and freshly ground black pepper

Directions

• Shuck the corn. Use a sharp knife to cut off the kernels.
• Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.
• Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot.
• Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot.
• In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens.
• Stir in milk, cayenne pepper, corn kernels, diced potatoes, bacon, and parsley. Add salt and pepper to taste. Heat through but do not bring to a boil.