Chicken and Corn Chowder

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Yields 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

  • 2 tablespoons butter

  • 4 strips bacon, cut

  • ½ onion, chopped

  • 1 carrot, grated or chopped

  • 2 celery ribs, chopped

  • 3 garlic cloves, minced

  • 3 cups chicken stock

  • 3 tablespoons cornstarch

  • 1 russet potato, skinned & cut into cubes

  • 1 bay leaf

  • 3-4 chicken thighs, boneless & skinless, chopped

  • ½ cup corn, frozen

  • 1 cup milk

  • 1 cup heavy cream

  • Salt & pepper, to taste

  • ¼ cup Italian parsley, chopped

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, adjust temperature to 320°F, set time for 20 minutes, and press On/Start. Allow the pressure cooker to heat up.

  2. ADD butter and let it melt for 30 seconds. Then add bacon and sauté for 5 minutes.

  3. ADD onions, carrot, and celery and sauté for 3 minutes. Then add garlic and sauté for 2 minutes.

  4. MIX in chicken stock and cornstarch, and then add the potatoes, bay leaf, chicken, and corn. Bring to a boil.

  5. PRESS Stop/Cancel, then stir in milk and heavy cream. Select Pasta/Boil, adjust time to 10 minutes, and press On/Start. Simmer.

  6. SEASON with salt and pepper to taste, garnish with chopped parsley, and serve.