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Instant Pot Corn Chowder - what I did (and didn't ;) Yummy!

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Joined: Jun 15, 2006


Posted to Thread #30453 at 3:26 pm on Sep 12, 2018

3 unpeeled cobs corn
Microwaved each in husk for 2:15min. When cool, cut off kernels and froze both corn and naked cobs.

Instant Pot Costco Rotisserie Chicken Stock
1 Costco chicken, meat removed - bones, skin, and other remains
2 stalks celery, in 3"x1/2" strips
2 carrots, peeled and cut in 3"x1/2" strips
1/2 onion, diced
2 cups Trader Joe's Organic Low Sodium Vegetable broth
1 can low sodium chicken broth (~2cups)
5 cups water
5 peppercorns
1/2 tsp dry thyme
1/2 tsp dry parsley
2 grinds Trader Joe's garlic salt
Manual 45 min, natural release. Strain stock - remove and chop carrots for freezer/future recipes
Usually between 7-8 cups strained stock.

IP Corn Chowder - just over 8 cups soup
Returned strained stock to Instant Pot (didn't, but should have, measured). Turned on Saute.
3-4 medium potatoes, peeled, diced, but not too small
3 medium stalks of celery, diced
1/2 medium onion, diced
3 cobs worth of frozen corn
2 cobs with corn removed from freezer
1/2 tsp dry thyme
pinch of cayenne (opt)
salt and pepper (will add more at end)
Bring to simmer. Cover. Manual 8 min, quick release.
Remove corn cobs
Strain to "correct" amount of liquid for soup (knowing I will be adding 1cup 1/2&1/2). Return to IP. Turn on Saute.
Mix 3 TBS flour into 1 cup half and half (used 3/4cup fat free+1/4cup regular 1/2&1/2).
When soup in IP is simmering, stir in cream/flour. Cook several minutes to incorporate flour.
Cool, taste, season.
Serve topped with a dollop of sour cream.

Regular stove-top recipe starts with sautéing bacon pieces and removing, then sautés veggies in bacon fat until onion is translucent and celery is crisp-tender, and then sautés potato and corn to coat before adding liquids, spices and pressure cooking. I FORGOT TO BRING BACON TO NEW HOUSE!!! Sooooo, the soup tastes wonderful but would be "better" with bacon :( Anywhere from 6-8 slices, diced, are recommended. Probably 8 and save some to sprinkle on top!
2. One recipe added 2 diced jalapeños to the veggie mixture. We don't love "hot" so I didn't add but you might want to ;)
3. I strained off almost 4 cups of corn/potato stock (to freezer) before adding light cream/flour. After simmering for 5 minutes, soup is still thin-ish. I know it will thicken as it cools.
4. Potatoes are a bit overcooked. Next time I will cut them in 3/4" dice - they were a little smaller than that. I used 3 medium-large potatoes and next time will up amount to 4.
5. Several recipes called for 3/4 cup of heavy cream with 3 TBS of flour. We like our soup creamy and lower fat but I can definitely see 3/4 cup of heavy cream working well!
6. I now have ~4 cups of frozen chicken-corn stock to use in future soups. Slightly sweet.

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