This is simple, easy to make soup filled with flavors from fresh corn and chipotle peppers. Also, this is one of our favorite soups. This is a slow cooked version using Instant Pot. Instant Pot is handy when you need to make things quicker or use as a slow cooker. This is a blessing for me to make quick meals as well as slow cooked ones in one single appliance.
Fresh or frozen corn can be used. When corn ears are freshly available in season, I make sure to cook this soup often. Even if it hot weather, I would enjoy this soup. I just add everything to the pot, come back after 8 hours and add a finishing touch for a perfect dinner. Simple steps to make yummy meals and a great life are always needed and this is one. I don't add the cheese to the soup. Instead I add as a topping to individual bowls which helps in adjusting according to the preference. This is the most delicious bowl you'll need after a long day. This can be enjoyed in winter too with frozen or canned corn.
Sue Lau of Palatable Pastime is hosting the #multicookermonday. And this is my recipe for this month's event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!
I am linking this to Souper Sundays by Deb of Kahakai Kitchen. Check her page for more details if you would like to participate. Also, linking this post to Happiness is Homemade, Tasty Tuesdays, and Inspire me Monday.
Ingredients
Fresh corn - 3 cups
Water - 4 cups
Potatoes - 2 cups, diced
Onion - 1 cup, chopped
Garlic - 2or 3/ 1 tsp finely minced
Butter - 1 tbsp
Bell pepper - 1/2 cup, chopped
Chipotle chilies - 1/2 can, chopped with sauce
Salt - 2 tsp
Heavy cream - 1 cup
Cheese - 1 cup (optional)
Cilantro - 1/4 cup
All-purpose flour - 1 to 2 tbsp in 3 tbsp water.
Method
Add butter, onion, garlic, bell pepper, corn, chipotle peppers chopped, and water to the instant pot. Add salt and set it in slow cook mode for 8 hours.
Make a slurry with flour and 3 tbsp water. Open the instant pot, add the slurry to the soup mix. Switch on sauté mode and let it simmer for 2 -3 minutes.
Stir in the cream and simmer for a minute.
Ladle into serving bowls, add cheese, garnish with cilantro and serve.
Here is the quick links for the recipes we shared today for April 2021 Multicooker Monday. Thanks, Sue!
- Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce from Karen's Kitchen Stories
- Green Masala Meat Pulao - Pressure Cooker from Sneha's Recipe
- Instant Pot Mushroom and Red Wine Sauced Short Ribs from Making Miracles
- Instant Pot Slow Cooked Chipotle Corn Chowder from Magical Ingredients
- Mexican Style Rice (Instant Pot) from Palatable Pastime
- Slow Cooker Sunday Gravy from A Day in the Life on the Farm
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