A recipe for Broccoli Corn Chowder (Pressure Cooked). Follow the simple recipe instructions for Broccoli Corn Chowder (Pressure Cooked) shared by other home cooking experts.
Ingredients
2 Tbs. butter or oil2 medium leeks, white part only (about 1 1/2 c), thinly sliced
1 medium onion, coarsely chopped
2 large potatoes (1 lb), peeled, cut in 1/2 cubes
2 stalks broccoli (stalks from 2 heads only), peeled and chopped
1 cup fresh or frozen corn kernels
5 cups vegetable stock
1/2 Tsp. salt, or to taste
1/4 cup finely chopped fresh parsley, divided
1/2 cup milk or half-and-half
Directions
Serves 6Melt the butter in the cooker. Saute the leeks and onions stirring frequently until the onion is lightly browned about 4 minutes. Stir in the potatoes broccoli corn stock salt and half the parsley. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick release method. Remove the lid tilting it away from you to allow any excess steam to escape. Stir in the remaining parsley and milk. Adjust seasonings before serving.
