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Cardamom Yogurt with Roasted Peaches
Summer Corn & Zucchini Chowder
| By : |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tablespoon olive oil
- 2 Zucchini thinly sliced
- 2 green onions thinly sliced
- 1 teaspoon fresh thyme leaves
- kosher salt
- black pepper freshly ground
- 1/2 pound sliced bacon diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 ears ears corn kernels reserved, cobs reserved
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 1/2 cups Water
- 4 red potatoes cut into
1/2 inch dice - 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon cayenne pepper
- 3 tablespoons fresh chives minced
Ingredients
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Instructions
- Select Sauté on the Instant Pot and warm the oil. Add the zucchini, green onions, and thyme and cook, stirring occasionally, until the zucchini are tender, about 5 minutes.
- Season with salt and pepper. Transfer the zucchini to a bowl.
- Switch to Sauté More, add the bacon, and cook, stirring occasionally, until crisp, about 5
- minutes. Transfer the bacon to a plate. Spoon out all but
1 tablespoon of the fat from the pot and discard. - Add the onion to the pot and cook, stirring often, until tender, about 3 minutes.
- Add the garlic and cook, stirring, for 30 seconds. Add the corncobs, bay, thyme, and water.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
- Turn the valve to Venting to manually release the steam, then carefully remove the lid. Discard the corncobs.
- Add the potatoes, corn kernels, and half of the bacon and season with salt and pepper.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 4 minutes at high pressure.
- Turn the valve to Venting to manually release the steam, then carefully remove the lid. Press
- the Keep Warm/Cancel button to reset the program, then select Sauté, stir in the cream, milk, cayenne, and zucchini, and heat until hot.
- Ladle into individual bowls, garnish with the chives and remaining bacon, season with salt and pepper, and serve.
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I made too many changes to this recipe to fairly review, but my results were fantastic. I swapped yellow onions out for leeks, added a diced jalapeno along with the garlic, omitted cayanne pepper, added a teaspoon of chicken bouillon, and used a can of full fat coconut milk instead of dairy milk and cream.