Ham and Corn Chowder in the Instant Pot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Smoked sausage offers a similar flavor at a lower cost.

Chop up a yellow onion.

Chop two large carrots into spoon-sized pieces.

Chop a couple sprigs of celery.

Melt two tablespoons of butter in the Instant Pot.

Add some oil to the melted butter, being careful not to let it burn.

Add the chopped vegetables (onion, carrots, celery) to the oil and butter.

Dice up some garlic and add it to the vegetables, stirring to combine.

Cancel the sauté function on the Instant Pot.

Add three cups of chicken broth to the pot and stir.

Season the broth with thyme, salt, oregano, crushed red peppers, granulated garlic, onion powder, and fresh cracked black pepper.

Stir the seasoning into the broth.

Add two pounds of leftover holiday ham to the broth, spreading it out evenly.

Slice two large golden potatoes into fry-sized pieces and chop them down to fit on a tablespoon.

Add the potatoes to the broth, spreading them out evenly.

Add a bag of frozen corn to the pot.

Seal the lid on the Instant Pot.

Pressure cook for 10 minutes.

Prepare a cup of heavy whipping cream and three tablespoons of cornstarch in a separate bowl.

Release the pressure after 10 minutes and remove the lid.

Add the cream and cornstarch mixture to the pot and mix it with the other ingredients, scraping the bottom to prevent burning.

Cancel the pressure cook function and hit sauté to warm up the cream and thicken the chowder.

Stir the chowder while bringing it to a simmer, scraping the bottom again.

Add the shredded mild cheddar cheese to the chowder and cancel the sauté function, letting it sit to melt the cheese.

Stir the melted cheese into the chowder before serving.

Dice fresh green onions and add them on top of the chowder before serving.

Cooking Techniques

Equipment Needed

Spice Level: