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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

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.
Keyword Corn, zucchini, potatoes, lima beans