Leave a Reply
Want to join the discussion?Feel free to contribute!
By :Williams Sonoma Test Kitchen |
Course | Soup |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Corn, Heavy Cream, Zucchini |
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
4 servings
|
Ingredients
|
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
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.
I’ve made this twice exactly according to the recipe and it’s delicious! Make sure not to overcook the zucchini; crispy bacon is a great complement to the zucchini, potatoes, and corn. The quarter teaspoon of cayenne gives just enough of a kick.