This vegetable chowder is bursting with vibrant farmers’ market fresh flavors. Although the soup its inspired by peak season summer produce, it’s could be made year-round with frozen vegetables. The luscious texture is achieved by incorporating a roux as the thickening base, as chowders made with cream alone can often feel overly heavy and bland in flavor. We’ve also included three easy ideas for topping this summer chowder; each is a delicious addition that has this simple-to-make recipe feeling company-worthy. And thanks to the Instant Pot, it’s speedy enough to whip up at a moment’s notice.
16 ounces Yukon Gold potatoes, cut into 1/2-in. cubes
1 poblano chile, seeded and chopped
2 teaspoons table salt
1 teaspoon black pepper
4 thyme sprigs
2 bay leaves
2 cups seeded and chopped tomato (from 2 tomatoes)
1 cup heavy cream
Bacon and chives
Crispy shallots or fried onions
How to Make It
Set Instant Pot to Sauté. Add onion, olive oil, and garlic, and cook, stirring occasionally for 2 minutes. Add butter, and let melt. Add flour; cook, whisking constantly, until mixture is slightly browned, about 2 minutes.
Whisk stock into flour mixture until combined. Add corn, zucchini, butter beans, potatoes, and poblano. Bring to a boil. Sprinkle with salt, pepper, thyme, and bay leaves.
Cover with lid, and turn lid valve to Seal, and set to the Soup setting for 7 minutes. Release valve with a towel (being careful of the pressurized steam that will explode out), and release steam until it stops.
Carefully uncover, stir in tomato and cream. Let stand 5 to 10 minutes before serving. Garnish with your choice of pesto, bacon and chives, or crispy shallots or fried onions.
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