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Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe

Chicken Corn Chowder

Kraft
Course Main Course, Starter
Cuisine American
Servings 5 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 2 tsp olive oil
  • 350 g potatoes cut into 1/2 inch
  • 200 g chopped carrots
  • 200 g chopped celery
  • 1 onion chopped
  • 1 tsp minced garlic
  • 500 g boneless chicken breasts
  • 500 g frozen corn
  • 500 ml chicken stock
  • 60 ml Lemon & Herb Sauce shop bought
  • 1 tsp cracked black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp cornflour
  • 2 tbsp Water
  • 250 ml double cream

Instructions
 

  • Select Sauté on the Instant Pot and add oil to pot. heat 2 min.
  • Once hot, add the potatoes and cook, stirring for 1 minutes.
  • Then add the carrots, celery, onions and garlic and cook for another 2 minutes, stirring frequently.
  • Add the chicken, corn, chicken stock, sauce, pepper and nutmeg and give everything a stir, deglazing the base of the inner pot.
  • Press cancel and secure the lid, then select Pressure Cook and set the time for 8 minutes.
  • When the cooking program finishes, perform a Quick Pressure Release then remove the steam.
  • Remove the chicken from pot; place on plate and shred using 2 forks.
  • In a small bowl, mix the cornflour and water until blended, then add to pot along with the cream and shredded chicken; mix well.
  • Press cancel and select Sauté again, and sauté until the chowder is thickened and heated through, stirring constantly.
Keyword Chicken, Instant Pot