Try this Corn and Potato Chowder recipe, or contribute your own.
Suggest a better descriptionHeat some stock in the cooker. Cook the onions over medium-high heat, stirring frequently, for 1 minute. Add the rest of the stock, potatoes, red bell pepper, 1 C of corn, and thyme. (She notes here that if you are using fresh corn, add the cobs too for more sweetness.) Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure ad cook for 4 minutes. (!!! I was impressed !!!) Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the corn cobs (if used). With a slotted spoon, put about 2 C cooked veggies into a food processor and puree them w/2 more C of the corn. (I just dumped the 2C corn into the cooker and used one of those hand-held blenders right in there to puree things together until it looked nice.) Stir the puree back into the soup together with the remaining C of uncooked corn. Add salt and pepper and simmer until the just-added corn is tender, 2-3 minutes. Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. (Adapted from Great Vegetarian Cooking Under Pressures Celery, Corn, and Potato Chowder): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (1155g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 431 | ||
Calories from Fat: 38 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 64mg | 2 % | |
Potassium 1430mg | 38 % | |
Total Carbohydrate 97.2g | 29 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 82g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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