Chicken Corn Chowder

By: Kraft

Chicken Corn Chowder
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["How to Cut Onions with Fewer Tears:
To avoid crying while peeling or slicing onions, chill the onions by placing them in the refrigerator or freezer for about 15 min. before using them. Or, peel them under running water, then chop in a food processor. ","Nutrition Information Per Serving: 300 Calories, 16g Total Fat, 8g Saturated Fat, 75mg Cholesterol, 340mg Sodium, 30g Total Carbohydrate, 7g Dietary Fiber, 6g Total Sugars, 14g Protein, 2%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 10%DV Potassium"]
cuisine icon Keywords
10 servings, 30-60 min, chopped carrots, chopped celery, chopped green onion, chopped yellow onions, contributed, cook 45 min, cornstarch, cracked black pepper, easy, fat-free reduced-sodium chicken broth, frozen corn, ground nutmeg, instant pot sauce recipe, instant pot sauces, instant pot soup, instant pot soup recipe, jar instant pot zesty lemon herb sauce, modern, olive oil, prep 22 min, pressure cook, pressure cooker recipes, sauté, small boneless skinless chicken breasts, soup, soup recipes, tsp. minced garlic, water, whipping cream, yukon gold potatoes

prep icon Prep Time
22 min
cook icon Cook Time
45 min

serving icon Servings
10 servings
Ingredients
  • 2 tsp olive oil
  • 3/4 lbs Yukon gold potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped yellow onions
  • 1 tsp tsp. minced garlic
  • 4 small boneless skinless chicken breasts
  • 3 cups frozen corn
  • 2 cups fat-free reduced-sodium chicken broth
  • 1 jar INSTANT POT Zesty Lemon Herb Sauce
  • 1 tsp cracked black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp cornstarch
  • 2 tbsp Water
  • 1 cup whipping cream
Instructions
  • SET SAUTÉ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.
  • ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.
  • MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÉ setting 5 min. or until chowder is thickened and heated through, stirring constantly.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.