Hearty Corn Chowder
Ingredients 1 lb. baby red potatoes, halved or quartered ¼ cup all-purpose flour kosher salt Freshly ground black pepper 3 cups low-sodium chicken broth 2½ cups canned corn 2 sprigs thyme 1 tsp. dried basil 1 tsp. onion powder
3 cups shredded chicken 1⅓ cups shredded cheddar cheese ¼ cup whole milk 2 Tbsp. heavy cream 6 slices bacon, cooked and crumbled 2 Tbsp. chives, for garnish
Directions 1. Toss potatoes with flour and add the Microwave Pressure Cooker. 2. Season with salt and pepper and stir to combine. Next, stir in chicken broth, corn, thyme, basil, onion powder and chicken. 3. Seal and microwave on high power 20-25 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Stir in cheese, milk and cream, until cheese is melted and fully incorporated. 6. Ladle soup into bowls and top with pepper, bacon and chives. Serve.
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