Making soup in the Instant Pot is life changing, and this corn and potato chowder is a perfect example. Combining mushrooms, beans, celery—and potatoes and corn, of course—it makes a hearty and filling weeknight meal that’s quick and easy to prepare. Recipe and photo by Tawnie Kroll, RDN of Kroll’s Korner.
Category: not set
Cuisine: not set
3 tbsp butter
1/2 red onion diced
2 cloves garlic minced
2 cups red potatoes diced
2 stalks celery chopped
3 carrots peeled and chopped
About 15 white mushrooms thinly sliced
1 small green bell pepper seeded, halved, and diced
2 cups vegetable stock
1 can great northern white beans (save liquid)
1 can yellow corn (save liquid)
2 cups whole milk
3 tbsp cornstarch
2 tsp fresh sage
2 tsp fresh rosemary chopped
Salt and pepper to taste
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