Broccoli Corn Chowder _ Pressure Cooker Recipes

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CREAMY CORN AND BROCCOLI CHOWDER



Creamy Corn and Broccoli Chowder image

Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
1 bag (16 oz) Cascadian Farm® frozen organic broccoli cuts
2 cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)
1 cup half-and-half

Steps:

  • In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
  • Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  • Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g

INSTANT POT CORN CHOWDER



Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

  • Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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