This is actually my first recipe utilizing my Instant Pot® Ace Blender. I was a bit skeptical as to how it was going to turn out but I was pleasantly surprised. There’s been a bit of a chill in the air (even here in South Florida) so I decided to try a nice thick Corn Chowder.
My grandma Jean used to make an amazing corn chowder and will share that recipe with y’all soon. Today though I decided to give mine my own twist and make it a bit cheesy. Thicken it up a bit more than it already is and add one of my favorite food groups, Cheese. There’s a story behind my passion for cheese. My 2nd mom Elsie is what I call a cheese-a-holic. Growing up I’d always find she had plenty of cheese stashed away in the fridge. One thing led to another and her passion for cheese somehow transferred to me as well.
So here we go. My take on a Cheesy Corn Chowder in the Instant Pot® Ace Blender. Obviously if you have an Vitamix® you could make it in there too.
Ingredients:
- 3 1/2 cups fresh, frozen or canned corn kernels
- 2 cups water (or chicken stock if you don’t use the base I use)
- 1 tablespoon Better than Bouillon Roasted Chicken
- 1 tablespoon Better than Bouillion Roasted Garlic
- 1/2 sweet onion diced
- 1 tbsp sugar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp onion powder
- 1/3 tsp dried basil
- 1 tsp corn starch
- 1/3 cup red bell pepper diced
- 1/2 cup heavy cream
- 1 cup shredded cheese
Directions:
- Put 2 1/2 cups of the corn, water (or chicken stock), both “Better than Bouillon” mixes, onion, sugar, thyme, salt, white pepper, onion powder and basil.
- Put the lid on blender and make sure it is locked in place.
- Choose the Soup • program for chunky soup (20:00 minutes) and start.
- When 5 minutes are left on timer, hit pause.
- Stir cornstarch into the heavy cream and mix well. Then add to the blender along with the bell pepper and the remaining 1 cup of corn kernels.
- Re-secure lid, and hit pause again and continue cooking for the remaining 5 minutes.
- Once program has completed, stir in shredded cheese and let sit 5 minutes and stir.
- Serve immediately. Store left overs in airtight container in refrigerator for up to 3 days. (Freeze up to 4 months)
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