Best 6 Instant Pot Corn Chowder With Smoked Sausage Recipes

INSTANT POT CORN CHOWDER

Steps:

• Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

SMOKED SAUSAGE AND POTATO CORN CHOWDER

Steps:

• In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
• Add onions to pot, and saute until they begin to soften.
• Add carrots and celery, and saute for 5 minutes, or until tender.
• Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
• Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
• Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
• Add sausage back to soup.
• Add Corn, half and half, and cheeses.
• Simmer until hot, and all cheeses are melted, and combined.
• Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
• Garnish with green onions, and serve with crusty bread.

INSTANT POT® CORN CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
• Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
• Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

EASY INSTANT POT® CORN CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.

FRIED CORN WITH SMOKED SAUSAGE

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.