IP Potato Corn Chowder
Ingredients
4-6 large yukon gold potatoes, cubed (roughly 2 lbs.)
2-3 white carrots, diced
1 medium onion, chopped
3 garlic cloves, minced (or 1 and 1/4 teaspoon garlic powder)
4 cups vegetable broth
1/2 teaspoon dried thyme
1 teaspoon dried parsley, or 1 Tablespoon fresh
1 and 1/4 teaspoon Himalayan pink salt, or to taste
1 bay leaf
1-2 Tablespoons nutritional yeast
1 and 1/2 cups corn, frozen
1 cup milk
Optional for thickening: 3 Tablespoons all-purpose flour
Directions
FOR THE INSTANT POT
Sauté onion and garlic for 3 minutes, then deglaze with 1/2 cup chicken stock
Add all the ingredients, except the flour and milk to the inner pot.
Mix the ingredients together and seal the lid and steam valve. Set the Instant Pot to PRESSURE COOK for 3 minutes on HIGH PRESSURE.
Once the cooking time has finished allow the Instant Pot to naturally release pressure for 15 minutes, after which release any remaining pressure.
Unseal the lid, give the soup a stir, and remove the bay leaf. Add butter if desired
Mash the potato chunks with a spatula, or ise an immersion blender if you fancy.
Add milk and flour.
Serve topped with fresh green onions, fresh ground pepper, parmesian.
Notes
Flour: If you are using flour to thicken the soup, measure out 1/4 cup non-dairy milk and whisk in the flour. Pour the flour mix and remaining 3/4 cup non dairy milk into the soup pot. For an extra thick chowder, add the flour and blend 1/4 of the soup.
Leftovers- save well in the fridge for up to 4 days. Reheat any leftover chowder on the stove in a saucepan. Since refrigerating further thickens the chowder, you may need to add more broth to help thin it out and adjust the seasonings.
Nutrition
Amount Per Serving: Calories: 221 Total Fat: 2g
Saturated Fat: 1g Trans Fat: 0g
Unsaturated Fat: 1g Cholesterol: 3mg
Sodium: 55mg Carbohydrates: 55g
Fiber: 6g Sugar: 7g Protein: 9g