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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corn Chowder Recipe

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This recipe for Corn Chowder is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
1 red bell pepper
1 green bell pepper
3 small red potatoes
1 Tbsp. olive oil
3 garlic cloves
2 tsp. smoky barbecue rub
1 1/2 tsp. salt
4 cups unsweetened almond milk, divided
3 cups fresh or frozen corn kernels
2 Tbsp. cornstarch
2 green onions

Directions:
Directions:
Cut the onion into chunks and place them into a manual food processor. Process until onion is coarsely chopped; set aside. Cut the top off the bell peppers and remove the seeds and veins. Cut the peppers into quarters. Place peppers into the manual food processor and process until coarsely chopped.

Slice and quarter the potatoes. Set your "quick cooker" to sear and press START. Heat all the oil in the inner pot for 3 minutes. Add the onion, bell pepper, pressed garlic, rub, and salt. Cook uncovered for 4-5 minutes, stirring occasionally. *Press CANCEL.

Add 2 cups of almond milk, corn, and potatoes to the inner pot. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Remove lid, set to SEAR and press START. Add 1 3/4 cups of almond milk to the pot and bring to a boil. Dissolve the cornstarch in the remaining almond milk and stir the mixture into the soup. Stir constantly for 5-6 minutes, k or until the soup is thickened. Press CANCEL.

Thinly slice the green onions and garnish before serving.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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