Introduction
This creamy chowder made with red potatoes, corn, and sharp cheddar cheese is the perfect comfort food for any season. With the convenience of an Instant Pot, this recipe allows you to prepare a delicious and hearty meal with minimal fuss. Let’s explore the ingredients you’ll need to create this delicious dish!
Detailed Ingredients with measures
– 6 large red potatoes, diced
– 2 lbs frozen corn
– 1/2 yellow onion, diced
– 3 cups vegetable broth
– 1 cup shredded sharp cheddar cheese
– 3 cups half and half
– 2 tbsp cornstarch
– 3 tbsp unsalted sweet cream butter
Prep Time
Approximately 10 minutes.
Cook Time, Total Time, Yield
– Cook Time: 10 minutes
– Total Time: 25 minutes (including prep and pressure release)
– Yield: Serves 4-6 people
Detailed Directions and Instructions
Step 1: Prepare Ingredients
Dice the red potatoes and onion into small, even pieces. Set them aside for later use.
Step 2: Sauté Onions
Set the Instant Pot to sauté mode. Add the unsalted sweet cream butter and diced onion to the pot. Sauté the mixture until the onions turn translucent.
Step 3: Add Broth and Vegetables
Pour in the vegetable broth, and add the diced potatoes and frozen corn into the Instant Pot. Ensure all ingredients are well combined.
Step 4: Pressure Cook
Place the lid securely on the Instant Pot and seal the steam valve. Set the device to manual high pressure and cook for 10 minutes. When the timer finishes, perform a quick-release of the pressure according to the manufacturer’s instructions.
Step 5: Thicken the Chowder
In a small bowl, mix the cornstarch with 3 tablespoons of water until fully blended. Stir this mixture into the chowder inside the Instant Pot.
Step 6: Finish Cooking
Switch the Instant Pot back to sauté mode and bring the chowder to a boil. Once boiling, mix in the half and half along with the shredded sharp cheddar cheese until fully incorporated.
Step 7: Rest Before Serving
Turn off the Instant Pot and allow the chowder to rest for 5 minutes before serving. This will enhance the flavors and thicken the chowder slightly.
Notes
Ingredient Substitutions
You can substitute other types of cheese if sharp cheddar is not available; however, it may change the flavor profile.
Adjusting Thickness
If you prefer a thicker chowder, you can add more cornstarch mixed with water. For a thinner consistency, add a bit more vegetable broth or half and half.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving.
Cook techniques
Chopping Ingredients
Use a sharp knife to dice the red potatoes and yellow onion evenly for consistent cooking.
Sautéing
Heat unsalted sweet cream butter in the Instant Pot on sauté mode until it melts, then add diced onions until they become translucent, enhancing their flavor.
Pressure Cooking
Seal the Instant Pot and select manual high pressure for 10 minutes, allowing the flavors to meld and the potatoes to cook through quickly.
Quick Pressure Release
Follow the manufacturer’s instructions for a quick-release pressure to immediately stop the cooking process after the timer goes off.
Thickening
Mix cornstarch with water to create a slurry, which helps thicken the chowder when stirred in after pressure cooking.
Combining Ingredients
After bringing the chowder to a boil, mix in the half and half and shredded sharp cheddar cheese for a creamy texture.
Resting
Allow the chowder to sit for 5 minutes after turning off the Instant Pot to let the flavors develop further before serving.
FAQ
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used; just make sure it is cooked and cut off the cob before adding it to the chowder.
What can I substitute for half and half?
You can use a mixture of milk and heavy cream or simply whole milk for a lighter option.
How can I make this recipe dairy-free?
Substitute the half and half with a plant-based milk and omit the cheddar cheese or use a dairy-free cheese alternative.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the chowder?
Yes, it can be frozen; however, the texture may change upon reheating. It’s best to add the cheese after thawing and reheating.
What can I serve with this chowder?
This chowder pairs well with crusty bread, a fresh salad, or crackers for a complete meal.
Conclusion
This creamy corn and potato chowder is a hearty and flavorful dish that is perfect for warming up on a chilly day. The combination of sharp cheddar cheese, half and half, and sweet corn creates a rich texture and delightful taste. It’s easy to prepare in the Instant Pot, making it a convenient option for a quick meal. Enjoy the creamy goodness!
More recipes suggestions and combination
Potato and Leek Soup
Replace corn with leeks for a classic potato and leek soup, adding a smooth, aromatic flavor.
Corn Chowder with Bacon
Incorporate crispy bacon for a smoky twist and extra richness in your chowder.
Cheddar Broccoli Soup
Add steamed broccoli along with the cheese for a nutritious and colorful variation.
Sweet Potato and Corn Chowder
Substitute red potatoes with diced sweet potatoes for a delightful sweetness in the chowder.
Spicy Corn Chowder
Include diced jalapeños or a dash of cayenne pepper for a spicy kick to your chowder.
Vegetable Chowder
Mix in additional vegetables such as carrots, celery, or bell peppers for a heartier and more colorful dish.
