Name: Zucchini Corn Chowder
Yield: 4 Servings
Ingredients: 1 tbsp olive oil; 2 small zucchini (cut into half-moons); 1 green onion (white and green part, chopped); 1 tsp oregano and one of dried basil; 5 slices bacon or serrano ham (chopped); 1 small onion (cubed); 1 tbsp carrot (in small cubes); 1 tbsp red bell pepper (in small cubes); 1 clove garlic (minced); 1 tsp paprika; Kernels from 4 ears corn (reserve the deseeded corncobs); 2½ cups vegetable broth; 8 small potatoes (cubed (about ½-in/1.5-cm)); 1½ cups cream; ½ tsp merquén (or to taste); Salt and pepper (to taste); basil leaves (for garnish)

Zucchini Corn Chowder

By :Claudia Varleta

Course

Soups and Creams

Browse Category

Soups and Creams

Duration

27 Minutes

Cooking Technique

Pressure Cook

Keyword

Instant Pot, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

1 tbsp olive oil
2 small zucchini cut into half-moons
1 green onion white and green part, chopped
1 tsp oregano and one of dried basil
5 slices bacon or serrano ham chopped
1 small onion cubed
1 tbsp carrot in small cubes
1 tbsp red bell pepper in small cubes
1 clove garlic minced
1 tsp paprika
Kernels from 4 ears corn reserve the deseeded corncobs
2½ cups vegetable broth
8 small potatoes cubed (about ½-in/1.5-cm)
1½ cups cream
½ tsp merquén or to taste
Salt and pepper to taste
basil leaves for garnish

Course

Soups and Creams

Browse Category

Soups and Creams

Duration

27 Minutes

Cooking Technique

Pressure Cook

Keyword

Instant Pot, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

1 tbsp olive oil
2 small zucchini cut into half-moons
1 green onion white and green part, chopped
1 tsp oregano and one of dried basil
5 slices bacon or serrano ham chopped
1 small onion cubed
1 tbsp carrot in small cubes
1 tbsp red bell pepper in small cubes
1 clove garlic minced
1 tsp paprika
Kernels from 4 ears corn reserve the deseeded corncobs
2½ cups vegetable broth
8 small potatoes cubed (about ½-in/1.5-cm)
1½ cups cream
½ tsp merquén or to taste
Salt and pepper to taste
basil leaves for garnish

Instructions

Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 12 Minutes. Add the oil; when hot, add the zucchini, chopped chives, oregano and basil. Cook, stirring occasionally, until zucchini is softened. Remove from the pot. Add the bacon or serrano ham and brown until crisp. Set aside, outside of the pot. Add onion, paprika, carrot, colored pepper and garlic; cook until vegetables soften, 3 to 4 Minutes. When done, press Cancel.
Add the vegetable broth and the corn; stir well. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the corncobs. Add the potatoes, corn kernels and half of the bacon. Put the lid back on the Instant Pot® and lock it. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the zucchini, cream, merquén, salt and pepper. If necessary, press Saute again and heat soup.
Serve garnished with basil; accompany with a tomato salad.