Wednesday, April 26, 2017

Cheree's Ham and Corn Chowder (In the Instant Pot)

  • 8-12 medium baking potatoes, peeled and cubed
  • 1 medium onion, diced 
  • 2 cups pre-cooked ham
  • 2 cups frozen corn
  • 3 peeled, chopped carrots
  • 2 bay leaves
  • 6 cloves minced garlic
  • 5 cups chicken/ham broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup flour 2 cups whole milk 
  1. Place potatoes, onion, corn, carrots, broth and seasonings in Instant Pot. 
  2. Close steam valve, tighten and secure lid, turn on manual high pressure for 10 minutes. 
  3. Once the 10 minutes is complete, do a quick release on the valve. Give everything a stir and then replace lid. Just let it continue to keep warm. 
  4.  Meanwhile, melt butter in sauce pan, add flour, and make a roux, allowing the butter and flour to cook together on medium heat for a minute or two. Then, add milk. Cook on medium heat, stirring frequently until it thickens. Roughly 15 minutes. Once thickened, add to the ingredients in Instant Pot. 
  5. Allow to cook together while still just warming for about 15 minutes.

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