Packed full of fresh vegetables, Chicken Corn Chowder is a comfort food and perfect for those chilly Fall and Winter days. This easy Instant Pot Recipe takes minutes to make and will curb your appetite.
Heat Instant Pot to Saute' and wait for it to get hot. Add butter and garlic.
Add Chicken and saute' until no longer pink. Turn off Instant Pot
Add diced carrots, celery, onions and corn into pot
Add Oregano, and Basil
Add Chicken Broth and stir
Set to Manual for 3 minutes. The Instant Pot will take a few minutes to pressure up and then the 3 minutes will begin.
Quick Release pressure and open. Add Evaporated Milk and stir.
Optional - To Thicken remove 1 cup of broth and add 3 Tablespoons Cornstarch and stir. Add to Chowder and stir. Chowder will thicken within a minute or two.
Serve with Cheese Bread and enjoy!
Stove Top Directions
Melt Butter in a frying pan over medium high
Heat Pressure Cooker on Saute Button until it reads "Hot"
Melt Butter and add garlic and stir
Add diced Onions, Sliced Carrots, Sliced Celery and Saute until Onions are translucent
Add Sauteed Vegetables to Stock Pot
In Frying pan add cubed chicken and add Salt and Pepper to Taste. Cook over medium / high heat until properly cooked. Chicken should no longer be pink and have an internal temperature of 165 degrees
Add Cooked Chicken to Stock Pot
Pour 2 Cans of Chicken Broth to Stock Pot and Stir
Add Oregano and Basil and Stir
Simmer for 15 minutes to allow the flavors to come together
Add 1 can Evaporated Milk to hot soup just before serving
Serve with rolls or cheese bread
Optional - To thicken remove 1 cup of broth and add 3 Tablespoons of Cornstarch and stir. Add slurry to Chowder to thicken and stir.
Optional Cornstarch SlurryRemove 1 cup of broth from cooked chowder and add 3 Tablespoons Cornstarch and stir. Add to hot soup to thicken.*Serve with French bread, Instant Pot Corn Bread, or my favorite Sour Dough Cheese Bread
Chicken Corn Chowder https://www.devourdinner.com/chicken-corn-chowder/ August 26, 2019