Potato Corn Chowder

Looking for an easy meal for dinner? This is an easy recipe that can be made on the stovetop or in an Instant Pot.

Potato Corn Chowder (from Klunker’s Kitchen)

Ingredients:

  • 3 large yukon gold potatoes, peeled and cut into 1 inch cubes
  • 1 onion, peeled and chopped medium
  • 2 cloves garlic, peeled and minced
  • 1 large carrot, peeled, cut in half and cut into matchsticks
  • 1 12 oz. Bag frozen corn
  • 1 12 oz. Bag frozen cauliflower
  • 3 ribs celery, sliced thin
  • 1/2 tsp. Black pepper
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 4c veggie stock

Directions:

Stovetop:

  1. Place large pot on stove over medium heat. Saute onions and celery in water for 5 min. Just so they start to soften a bit.
  2. Add remaining ingredients, turn heat up to medium high and bring to a boil. Stir well, cover and reduce heat to low. Simmer for 25 min. Or until potatoes are very tender.
  3. Use immersion blender to blend until semi chunky smooth.*
  4. Check seasoning before serving. I recommend topping your soup with some smoked paprika.

Instant Pot:

  1. In the IP combine all the ingredients, stir well and cover. Set to manual pressure, 13 min. Natural release.
  2. Use an immersion blender to blend until semi chunky smooth.*

*If you do not have an immersion blender, you can add the soup in batches to a blender and pulse until semi chunky smooth.

soup copy

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