Summer Vegetable Chowder
Summer Vegetable Chowder
This version inspired by My Recipes is a take on the New England fish chowder and makes wonderful use of the fresh summer produce.
Equipment
- Instant Pot
Ingredients
- 1 sweet onion, chopped
- 2 tbsp olive oil
- 2 garlic cloves, diced
- 2 tbsp salted butter
- 1/4 cup flour
- 3 cups chicken stock
- 1 1/2 cups sweet corn (from 2 or 3 ears)
- 1 1/2 cups zucchini, cut into 1/2-inch chunks
- 1 1/2 cups frozen lima beans
- 2 Yukon Gold potatoes, cut in 1/2-inch cubes
- 1 poblano chile, seeded and chopped
- 2 tbsp chopped fresh oregano
- 1 bay leaf
- 1 1/2 cup tomato (2-3 plum tomatoes) seeded and chopped
- 3/4 cup half-and-half or milk
Instructions
- If you have fresh corn, remove the husks. Open Instant Pot and add 2 cups water. Close lid, seal, and set for 8 minutes. When time is up, release pressure, carefully open lid, and remove corn. When cool enough, cut corn from cob and set aside.
- Clean out pot and set to sauté. Add onion, olive oil, and garlic and cook, stirring occasionally, for 2 minutes. Add butter. When melted, add flour and cook, whisking until mixture is browning, about 2 minutes.
- Whisk stock into flour mixture until combined, then add corn, zucchini, lima beans, potatoe and poblano. Bring to a boil, then add oregano and bay leaves. Season with salt and pepper.
- Close lid, seal valve, and set to soup setting for 7 minutes. When time is completed, release steam valve.
- Carefully release cover and stir in tomato and cream. Let rest for five minutes, then serve.
- OPTION: Consider garnishing with bacon crumbs, chives, or crispy shallots.
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