Featured Recipe
Pressure Cooker Corn Chowder
By Kate
"
Rich, hearty chowder with a twist—swaps some ingredients and adjusts steps for texture and flavor. Uses Instant Pot sauté to build depth, then pressure cooks to soften veggies, enhancing natural sweetness. Cream and cornstarch bring body and some silky cohesion but leave bits of texture. Incorporates smoked paprika and a pinch of thyme instead of bay leaf for earthiness. Half and half replaces heavy cream to lighten while keeping creaminess intact. Sweet potato stands in for regular spud, adding vibrant color and subtle sweetness. Timing adapted to capture optimal tenderness without mush.
"
Prep:
15 min
Cook:
23 min
Total:
38 min
Serves:
4 servings
chowder
soup
weeknight dinner
Instant Pot
Introduction
Corn chowder’s a staple—easy to mess up, especially with creaminess and flavor balance. Pressure cooker shortcut means great texture fast without babysitting. Start building rich base sautéing butter and aromatics, the trick is not to scorch butter but bring out its nuttiness for depth. Sweet potato swap ups color and adds subtle sweet backbone, a little more forgiving in pressure cooking. Smoked paprika and thyme modernize notes, bay leaf sometimes too one-dimensional. Half and half lightens but plays well with starch thickening — don’t skip the slurry step or chowder turns thin and watery. Texture is essential here — chunkiness with creamy swirls. Stay hands-on while blending — kitchen warrior moment. Then garnish hits big on freshness and contrast. Practical, flexible, fast enough for weeknights. Bonus: easy ingredient swaps if stuck.
Ingredients
About the ingredients
Butter remains best fat for sauté — olive oil cooks but changes flavor profile. Carrot and celery foundational aromatics; swap celery with fennel for slight anise twist. Sweet potato is sweeter and goes creamy faster; regular potatoes are denser and starchier, so pressure time lowers. Chicken broth ensures savory depth; veggie broth okay if vegan but adjust salt accordingly. Smoked paprika replaces bay leaf adding warmth and subtle smokiness, thyme pulls earthiness but not overpowering. Frozen corn works for texture and convenience; fresh corn kernels if in season crunch brighter but may need less cook time. Half and half strikes a balance on creaminess, full cream richer but heavier; milk will thins soup too much. Cornstarch critical as thickener — without it chowder falls flat; slurry avoids lumps. Salt black pepper as usual, adjust to taste. Garnishes amplify texture and flavor—skip sour cream for yogurt or omit if lactose intolerant.
Method
Technique Tips
Start on sauté with butter — must watch closely. Butter foaming is your yellow light to add veggies. Softening veggies removes harsh raw flavors but keep bite — mush means loss of structure. Adding frozen corn into broth before sealing traps sweetness and fresh texture. Pressure time tuned for sweet potato softness but no disintegration. Natural pressure release lets starches thicken gradually, avoids shocking soup texture. Blending: immersion blender preferred for control; don’t blitz continuously or soup gets pasty. Slurry mix ensures even distribution of thickener — no lumps or gritty bits. Adding raw corn last keeps fresh pop contrasted with creamy broth. Keeping pot warm lets soup finish off gently, no need reheating in separate pot. Final garnish isn’t decoration — texture and freshness are key contrast, balancing creamy soup with crisp, cool elements. Test saltiness before serving and adjust. Simple but detail-driven method. Timing and technique beat guesswork here.
Chef's Notes
- 💡 Watch butter closely; sauté carefully. Foaming means add veggies soon. Softer bits bring out natural flavors. No browning; that ruins depth.
- 💡 Frozen corn adds convenience, saves time. If fresh in season, consider swapping. Less cook time needed. Contrast in textures vital.
- 💡 Natural release crucial. Allows starches to thicken gradually. No shocking soup texture. Pressure cooking is about balance. Tender but not mush.
- 💡 Cornstarch slurry essential. Mix well, no lumps allowed. Thin chowder from skipped step. Use right ratios, avoid thin soup. Thick is key.
- 💡 Garnish means more than looks. Chives add freshness; sour cream enhances creaminess. Flakey salt elevates flavors. Don't skip these details.
Kitchen Wisdom
Can I use regular potatoes?
Yes, can swap but adjust pressure time down. Regular potatoes are denser, might not soften the same.
How long to store leftover chowder?
In fridge 3-4 days, then freeze if necessary; reheat gently. Texture might change, add liquid.
Corn not cooked enough?
Last step with remaining corn; stir gently. Keep warm function lets corn finish cooking. Avoid mushiness.
Substitute for half and half?
Milk works but thinner; heavy cream too rich. Consider using yogurt for tang, adjust for thickness.
