Corn Chowder is always a good thing, especially when you are craving comfort food, but still want to keep it on the lighter side. Adding cauliflower to chowder is a great idea because it makes it creamy without adding dairy or flour to thicken it. The combination of both these ingredients compliment each other and bring this steamy bowl to a whole new level.
Using the Instant Pot for making chowder is smart because it steams the veggies and allows them to release their natural taste. Also, the entire dish is done in 20 minutes, which is always nice especially during the week when you are trying to feed the family.
If you have a immersion blender this is definitely the place to use it – just puree the chowder for a few seconds after cooking is complete, and watch the luscious soup come together. If you don’t have an immersion blender, spoon out a few cups of chowder and run it through a standard blender, then pour it back in and stir.
This Instant Pot Corn & Cauliflower Chowder is delightfully fragrant and smooth on the palate, which really hits the spot in the winter months. It’s also mostly vegetarian and gluten-free for those of you on special diets, enjoy!
1 white onion, diced
1 clove garlic, minced
16 ounces frozen corn
3 cups fresh cauliflower florets
1/2 teaspoon dried thyme
2 1/2 cups chicken broth
salt & pepper
1. Press Saute’ on the Instant Pot and add 2 teaspoons olive oil. Add onions and garlic and cook for 3 minutes, stirring occasionally. Pour in frozen corn, 1 1/2 teaspoon salt and 1/4 teaspoon black pepper, stir to combine. Cook for 6 minutes, stir.
2. Add in the cauliflower florets and dried thyme, stir. Pour in chicken broth and stir. Hit cancel and then, Soup or Manuel on Instant Pot and cook for 15 minutes.
3. Release steam manually and remove lid. Blend chowder for 30 seconds, or until most of the cauliflower is pureed into soup, but mixture is still chunky. Ladle into bowls, Enjoy!