Corn Chowder


  • 2 chives
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • Salt and pepper
  • 3 ½ cups corn
  • 3 large potatoes
  • 2 ½ cups water
  • 1 ½ cup cream of coconut
  • Finely dice 2 green onions (including the green stem) Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 5 Minutes. Add the chives, garlic, paprika and pepper.
  • Press Cancel and add 3 cups corn, the potatoes, and water. 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 8 Minutes.
  • Once the time is up, press Cancel and release the pressure manually by turning the release valve to Venting . Once all the pressure has been released, open the Instant Pot® lid.
  • Blend everything in a food processor or with an immersion blender. Add the coconut cream and the remaining ½ cup of corn and stir with a spoon. And it's ready.
  • To serve, I made some crispy, spiced tortilla strips. Use scissors to cut a tortilla into strips, drizzled them with a little olive oil, sprinkle paprika and dill, and Air Fry in the Instant Vortex for 3 Minutes at 390ºF (200°C). Can also be done with gluten free corn tortillas.
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