Fall has come to Kansas. The leaves are changing from green to orange and red. Temperatures are mild during the day and cool at night. It’s the perfect weather to start soup season. One of my new favorite foods is this Pressure Cooker Potato Corn Chowder.
Potato soup is definitely comfort food. The sweetness of the corn and the speediness of using the electric pressure cooker makes this even more comforting.
I remember as a child that when my mom was under the weather she would ask my dad to make her potato soup. When she wasn’t under the weather she made potato soup for herself as the ultimate comfort food.
This Pressure Cooker Potato Corn Chowder was on my 2 week menu plan. However, when I got home from work yesterday and discovered that Daughter Number Four was feeling under the weather I made the decision to make her some comfort food.
Serving this with Grilled Cheese Sandwiches adds protein, plus a little bit of buttery crunch. D4 was delighted to have homemade soup and sandwiches to warm her and help her feel better.
Not only is this easy and delicious, but it tastes amazing the second day, too. D4, who is still feeling a bit under the weather, asked if there was any left for lunch. I gladly heated up the Pressure Cooker Potato Corn Chowder. Today I served it with little corn bread loaves.
You definitely need to give this Pressure Cooker Potato Corn Chowder a try. It is easy and fast, being table ready in about 15 minutes. Also, it has a light creamy texture with just a bit of zip; everything chowder is supposed to be.
Pressure Cooker Potato Corn Chowder
- ½ medium onion (chopped)
- 1 tablespoon olive oil
- 16 ounces vegetable broth
- 4 potatoes (peeled and cubed)
- 1 – 12 ounce bag frozen corn
- 1 cup milk (divided)
- ½ teaspoon salt
- 1 teaspoon Old Bay Seasoning
- 1/3 cup all-purpose flour
- Turn on the pressure cooker to soup setting. Add oil and onion. Stir until beginning to become translucent. Add broth and potatoes to the pot.
- Place the lid on the pressure cooker and ensure that the valve is closed. Cook on soup setting for 10 minutes. Turn off and open pressure release valve. Allow pressure to fully release before opening.
- Add frozen corn, ½ cup milk and seasonings to potatoes. Turn on to soup setting.
- In a small bowl whisk together ½ cup milk and flour. Slowly pour this mixture into the pressure cooker, stirring constantly to prevent lumps.
- Return the lid to the pressure cooker. Cook for 5 minutes, until boiling. Turn off pressure cooker and open pressure release valve.
- Allow to cool slightly before serving.