Name: Chicken Corn Chowder
Prep time: 22 min
Cook time: 45 min
Yield: 10 servings
Cuisine: Modern
Ingredients: 2 tsp olive oil; 3/4 lbs Yukon gold potatoes ((about 3 potatoes) cut into 1/2 inch, ); 1 cup chopped carrots; 1 cup chopped celery; 1/2 cup chopped green onion; 1/2 cup chopped yellow onions; 1 tsp tsp. minced garlic; 4 small boneless skinless chicken breasts (1 lb); 3 cups frozen corn; 2 cups fat-free reduced-sodium chicken broth; 1 jar INSTANT POT Zesty Lemon Herb Sauce (15 oz); 1 tsp cracked black pepper; 1/8 tsp ground nutmeg; 2 tbsp cornstarch; 2 tbsp Water; 1 cup whipping cream

Chicken Corn Chowder

By :Kraft

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Celery, Chicken Breast, Chicken Broth, Green Onion, Instant Pot Zesty Lemon Herb Sauce, Yellow Onion, Yukon Gold Potatoes

Keyword

instant pot sauce recipe, Instant pot sauces, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, soup recipes

Prep Time

22 min

Cook Time

45 min

Servings

10 servings

Ingredients

2 tsp olive oil
3/4 lbs Yukon gold potatoes (about 3 potatoes) cut into 1/2 inch,
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped yellow onions
1 tsp tsp. minced garlic
4 small boneless skinless chicken breasts 1 lb
3 cups frozen corn
2 cups fat-free reduced-sodium chicken broth
1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
1 tsp cracked black pepper
1/8 tsp ground nutmeg
2 tbsp cornstarch
2 tbsp Water
1 cup whipping cream

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Celery, Chicken Breast, Chicken Broth, Green Onion, Instant Pot Zesty Lemon Herb Sauce, Yellow Onion, Yukon Gold Potatoes

Keyword

instant pot sauce recipe, Instant pot sauces, instant pot soup, instant pot soup recipe, pressure cooker recipes, soup, soup recipes

Prep Time

22 min

Cook Time

45 min

Servings

10 servings

Ingredients

2 tsp olive oil
3/4 lbs Yukon gold potatoes (about 3 potatoes) cut into 1/2 inch,
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped yellow onions
1 tsp tsp. minced garlic
4 small boneless skinless chicken breasts 1 lb
3 cups frozen corn
2 cups fat-free reduced-sodium chicken broth
1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
1 tsp cracked black pepper
1/8 tsp ground nutmeg
2 tbsp cornstarch
2 tbsp Water
1 cup whipping cream

Instructions

SET SAUTÉ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.
ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.
MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÉ setting 5 min. or until chowder is thickened and heated through, stirring constantly.

Recipe Notes

How to Cut Onions with Fewer Tears:
To avoid crying while peeling or slicing onions, chill the onions by placing them in the refrigerator or freezer for about 15 min. before using them. Or, peel them under running water, then chop in a food processor.

Nutrition Information Per Serving: 300 Calories, 16g Total Fat, 8g Saturated Fat, 75mg Cholesterol, 340mg Sodium, 30g Total Carbohydrate, 7g Dietary Fiber, 6g Total Sugars, 14g Protein, 2%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 10%DV Potassium