Cheesy Corn Chowder

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: