A creamy corn soup! amazing by its good taste of sweet corn, enhanced by the coconut milk! This warm soup can be enjoyed for a light lunch, but also as a hearty dinner when accompanied by bread.
Want to make the bread yourself? Great! Try this Instant Pot rosemary bread or the Instant Pot gluten free bread.
More recipes with corn
Instant Pot Potato Corn Chowder
Ingredients
- 1 onion
- 2 garlic cloves minced
- 2 celery stack in small cubes
- 4 potatoes diced
- 1 red bell pepper diced
- 1 tbsp. olive oil
- 3 cup of frozen corn
- 4 cup of chicken stock
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 can of coconut milk
- salt and pepper to taste .
Instructions
Nutrition- Press the saute button and add the oil.
- Add the onion, garlic, celery, potatoes and pepper and saute for 5 minutes.
- Add the chicken stock, chili powder, paprika and corn and mix well,
- Close the lid and cook at high pressure for 10 minutes.
- When cooking time ends, do a quick pressure release.
- Open the lid and add coconut milk, salt and pepper and mix well.
- Serve and enjoy!
Calories: 48kcal Carbohydrates: 3g Protein: 1g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 21mg Potassium: 67mg Fiber: 1g Sugar: 1g Vitamin A: 404IU Vitamin C: 4mg Calcium: 11mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
