If your husband is like mine, he sometimes gets the wrong thing on the grocery list. I had cream style corn on the list once, and he came back with canned niblet corn, so I turned his mistake into a delicious chowder!
Makes a very large pot of soup. Leftovers can be reheated or frozen.
Ingredients:
1 cup dry white beans (ie: great northern)
3 cups vegetable broth
2-540 ml cans corn niblets
1/2 medium red onion, diced very small
1 Tablespoon minced garlic
2 stalks celery, diced very small
4 large russet potatoes, peeled and diced small
8 cups vegetable broth
2 T Italian seasoning
red pepper flakes, salt and pepper, to taste
1 can whole fat coconut milk
1/4 c cornstarch in enough cold water to dissolve it
fresh parsley, chopped finely
fresh lemon juice
Instructions:
- In an Instant Pot, combine dry beans and 3 cups broth. Set to pressure cook on high for 20 minutes. Let pressure naturally release. ** Prep veggies.
- Remove the lid from the Instant Pot, add additional 8 cups of broth, corn, celery, onion, garlic, potatoes, and seasonings. Set to soup/broth pressure cook on high for 20 minutes. Fast release pressure and remove lid.
- Use an immersion blender to puree only one half side of the soup to thicken chowder, leaving the other half chunky. Add blended coconut milk. Bring back up to a simmering low boil on the saute setting, stirring regularly to prevent any sticking. Add cornstarch water and stir well till thickened. Switch to warm setting until ready to serve.
- Taste and adjust with more salt and spices if necessary. Serve hot, garnished with chopped fresh parsley, and if it tastes a little bland, squeeze some fresh lemon juice in to brighten the flavours. Excellent with garlic toast.
**You can skip step 1 and replace with 2 x 400 ml cans of any white beans if you want to save some time. Skip to step 2 and add everything to a slow cooker on high heat for 4-5 hours till potato, onion, and celery and fork tender, if you don’t have an instant pot.
Plum Hill 