Menu

Instant Pot Sweet Summer Corn Chowder - Lunch Version

<p>Sweet summery soup full of produce and accented with fresh herbs.</p>
4 Servings Recipe By

Ingredients

  • 4 individual Bacon
  • 1/2 cups slice Green Onion, #1
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 cups dice Celery
  • 1 cup dice Squash, Yellow
  • 1 cup dice Zucchini
  • 2 cups peel and chop Corn, On the Cob
  • 1/4 cups Butter
  • 1/4 cups Flour, White Whole Wheat
  • 2 cups Milk
  • 1 cup Chicken Broth/Stock
  • 1 tablespoon chop Thyme, Fresh
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded
  • 1/4 cups slice Green Onion #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 476 Calories
  • 34g Total Fat
  • 17g Sat Fat
  • 1g Trans Fat
  • 83mg Cholesterol
  • 832mg Sodium
  • 30g Total Carb
  • 4g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. On the saute setting, cook bacon until crisp.
  3. Remove to a paper towel, drain, and set aside. Reserve bacon drippings in inner pot.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes). Remove from pot.
  5. Add butter to inner pot and melt.
  6. Whisk in flour, cooking for about one minute until bubbling.
  7. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  8. Add in sauteed vegetables, bacon and chicken broth.
  9. Season with thyme, salt, and pepper.
  10. Divide among bowls and sprinkle with cheddar cheese and green onions #2.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. On the saute setting, cook bacon until crisp.
  3. Remove to a paper towel, drain, and set aside. Reserve bacon drippings in inner pot.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes). Remove from pot.
  5. Add butter to inner pot and melt.
  6. Whisk in flour, cooking for about one minute until bubbling.
  7. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  8. Add in sauteed vegetables, bacon and chicken broth.
  9. Season with thyme, salt, and pepper.
  10. Divide among indicated number of quart freezer bags.
  11. Divide cheddar cheese and green onions #2 among indicated number of pint freezer bags. Label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat in microwave until warm, about 1-2 minutes. Sprinkle with cheese and green onions.

© 2024