Easy Corn Chowder Recipe | How To Make Corn Chowder | Soup Recipes | The Indus Valley

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more budget-friendly.

Turn on the pressure cooker and select the sauté function. Melt the butter and add the onion and garlic. Sauté for 2-3 minutes, until the onion is translucent.

Add the corn, potatoes, bell peppers, jalapeño pepper, thyme, paprika, salt, and pepper. Sauté for another 2-3 minutes, until the vegetables are slightly softened.

Add the vegetable stock and stir well to combine. Close the pressure cooker lid and cook on high pressure for 5 minutes.

Once the cooking time is complete, release the pressure naturally for 5 minutes, then quick-release any remaining pressure.

Open the lid and stir in the heavy cream. Use an immersion blender to blend the soup until smooth (alternatively, transfer the soup to a blender and blend until smooth, then return to the pressure cooker).

Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens