Taking old recipes and making them better, cheaper, and/or faster.
Ham and Corn Chowder
Two medium potatoes , peeled and diced
1/2 of 16 ounce bag of frozen corn
2 cups ham cubes,diced small.
1 stalk celery, chopped
1/2 TSP EACH of garlic and onion powder
3 cups chicken broth - homemade and defatted.
Place ingredients into a six quart stock pot and cook on medium heat until the potatoes are tender.
Make a slurry of 2 T cornstarch , 2 cups milk
Add to the pot and stir. Simmer for an additional 10 minutes.
1 cup cheese
1/2 cup sour cream
Stir unti the cheese is melted.
Place all ingredients down to the chicken broth in the pot. Cover and process 4 minutes. Quick release. Check potatoes for doneness.
Turn off the pressure cooker and switch to sauté mode. If your potatoes weren't soft, cook until they are soft before you make your slurry . Add slurry to pot and stir unti soup has thickened. Add cheese mixture and stir until the cheese has melted.