The Electric Pressure Cooker Soup Cookbook: 100 Fast and Flavorful Recipes by Young Karen Lee

Author:Young, Karen Lee [Young, Karen Lee]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-27T16:00:00+00:00

MEXICAN-STYLE CHICKEN CORN CHOWDER

45 MINUTES OR LESS, FREEZER-FRIENDLY, GLUTEN-FREE

I have a serious soft spot for corn soup; it’s one of my favorites. I usually prefer not to detract from the naturally sweet deliciousness of fresh corn. This chowder is one exception, though. It’s a spin on the classic corn chowder with lots of bold flavors. We often pick up a rotisserie chicken from the market, and this is a great way to use it while bringing fresh vegetables and other pantry staples into the mix.

SERVES: 6

PREP TIME: 5 MINUTES

SAUTÉ TIME: 5 MINUTES

PRESSURIZATION TIME: 10 MINUTES

COOK TIME: 5 MINUTES ON “MANUAL” MODE UNDER HIGH PRESSURE

RELEASE: QUICK RELEASE

TOTAL TIME: 25 MINUTES

1½ tablespoons olive oil

1 onion, diced

1 red bell pepper, seeded and diced

3 garlic cloves, minced

2 teaspoons chili powder

1½ teaspoons ground cumin

4 cups Chicken Broth or store-bought unsalted chicken broth

1 (7-ounce) can diced green chiles, rinsed and drained

1 (15-ounce) can diced fire-roasted tomatoes

3 cups fresh or frozen corn kernels

2 cups cooked chicken breast or rotisserie chicken, diced

2 tablespoons cornstarch

1 cup half-and-half

Salt

Freshly ground black pepper

1 . Turn on the electric pressure cooker and select the “Sauté” mode. Heat the olive oil and cook the onion, bell pepper, and garlic for 4 minutes, or until the vegetables are soft. Turn off the “Sauté” mode.

2 . Add the chili powder, cumin, broth, green chiles, diced tomatoes with their juices, corn, and chicken breast, and stir to combine.

3 . Secure the lid. Select the “Manual” mode, and set the cooking time for 5 minutes under High Pressure. When the cooking cycle is complete, quick release any remaining steam.

4 . In a separate bowl, whisk together the cornstarch and half-and-half. Select the “Sauté” mode again and bring the soup to a simmer. Then, add the cornstarch mixture and stir for 1 minute, or until the soup has thickened. Turn the electric pressure cooker off.

5 . Season with salt and pepper to taste.

TIP: If you’re using frozen corn, look for fire-roasted corn in the frozen vegetable section of your grocery store. It lends a nice smoky quality to the final product.

Per Serving: Calories: 274; Protein: 20g; Fat: 10g; Saturated Fat: 4g; Carbohydrates: 27g; Sugar: 11g; Sodium: 434mg; Fiber: 3.5g

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