Corn Potato Chowder

  • 2 cups coarsely chopped onions, red if possible
  • 4+ cups boiling vegetable stock
  • 1 lb. thin-skinned potatoes, peeled and cut into 1/2" dices
  • 1 large red bell pepper, seeded and diced
  • 4 cups fresh or frozen (& defrosted) corn kernels
  • 2 tsp. fresh or 1/2 tsp. dried thyme
  • 3 corn cobs

Heat some stock in a pressure cooker. Cook the onions over medium-high heat, stirring frequently, for 1 minute. Add the rest of the stock, potatoes, red bell pepper, 1 cup of the corn, and thyme. If you are using fresh corn, add the cobs too for more sweetness.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the pressure using a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the corn cobs (if used). With a slotted spoon, put about 2 cups of the cooked veggies into a food processor and puree them with 2 more cups of the corn. You can just dump the 2 cups of corn into the cooker and use one of those hand-held blenders right in there to puree things together until it looks nice. Stir the puree back into the soup together with the remaining cups of uncooked corn. Add the salt and pepper and simmer until the just-added corn is tender, 2-3 minutes.

  • Yields: 4 servings
  • Preparation Time: about an hour