Fall’s Best Sweet Corn Chowder
Late summer and early fall fresh picked corn from my husband’s uncle’s farm is the only corn we will eat in this amazing pressure cooker Corn Chowder. With freshly picked corn, and a fun picnic and hike this weekend, I knew corn chowder was what I wanted to bring to our potluck.
Sunday Picnic Easy Make-Ahead Meal
Our hike was on a Sunday after church, so I knew I needed to make this dish in a flash after the service. I wanted the flavors to be as fresh as possible so my pressure cooker was the appliance I grabbed. I had all the ingredients purchased the day before and all I did was load the pressure cooker, set the timer for 10 minutes.
As we changed our clothes for a fun fall hike, the soup was done when we headed downstairs. All I had to do next was open the pressure cooker, added the cornstarch and the half and half to thicken the chowder, then add the cheese. It smelled so good I have to try a taste and it was hard not to eat a whole bowl. You will not believe how simple and filling this sweet corn chowder is and how your guest and family will love it.
I closed the lid, set it on warm, loaded my electric pressure cooker in the car and off we went. When we arrived at the park, met our friends and set up the picnic, the soup was still piping hot. It was a huge success and not much was left over.
If you need a quick dinner that is an amazing, flavorful, and easy to make with simple ingredients; you will love this recipe. My recipe was inspired by Justine at “The Typical Mom”, and you can find the original recipe by clicking here.
Uncle Richard Ross Vegetable Farm
Jim’s Uncle Dick was a mailman by profession but a farmer at heart. Soon after his little family grew to five, he know he needed to make a little extra money and started a vegetable farm. Over 40 years it grew to a 200-acre family tradition that sill is run today by his son Eric. Red Wagan Farm is a staple in the community and is loved by family and friends. The Ross family grows the best, the sweetest corn that you will ever taste. Taken off the cob uncooked it is like candy. While the recipe is great it is the corn that makes this chowder fantastic.
You may also want to read about making corn or the cop in the pressure cooker for eating all summer and fall long. Super Simple instructions for pressure cooker corn on the cob can be found in my post, How to Plan a Kid-Friendly Summer Picnic in Your Own Backyard
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Removing Corn from the cob
Over the years I have tried many methods to take corn off the cob. A knife and a bowl have been the best method for years. I have bought every gadget and nothing works better than a paring knife. Until I found from Wolfgang Puck a “Corn Zipper”. It is amazing, quick and easy to use. It takes little effort and does not leave the kernels flying around your kitchen. The corn zipper comes in a set and is worth the price of the whole kit. The corn zipper can be found here.
- 6 whole ears of Corn, remove the corn from the cob. If frozen 3 cups
- 8 red skin Potatoes, cut in quarters
- 1 medium Onion chopped
- 5 cups of vegetable broth/ water or a combination of both
- 1 1/2 cups of shredded cheddar cheese
- 4 cups of half & half, can use fat free
- 4 TLB of Cornstarch
- 4 TLB Water
- 3 TLB Butter
- Salt & Pepper to taste
- Turn on the electric pressure to cook or saute setting, add the butter, onion to the pot and cook for 4 minutes or until onions are soft.
- Add the corn, potatoes and the broth/water
- Add Salt to make sure that the liquid does not foam too much.
- Secure the lid, set to seal and set the timer to 10 minutes.
- When the timer is done release the steam.
- In a small bowl add cornstarch and 4 tablespoons of water and mix with a fork.
- Add this mixture to the pot, stir and with the lid off, set the timer to 5 minutes to have the soup boil and thicken.
- When the soup is boiling, add the half & half slowly and the cheese, stir.
- This chowder keeps very well. I left it on warm, when we were ready for our picnic, I packed the whole pressure cooker in the car and took to a park. When we arrived, I had bowls spoons, and ladle. I also brought a little extra cheddar cheese for garnish.
Linking up at Weekend Potluck