Cauliflower Corn Chowder

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Directions

1

On the saute mode of your instant pot, add oil and wait until it's heated. Add your onions and garlic and saute until translucent (3-4 minutes).

2

Add you flour and spices and cook for a few minutes. Add your chicken broth, making sure to de-glaze your pot with the broth.

3

Once the broth is hot and bubbly, add you potatoes and cauliflower florets. Close the lid of the instant pot, make sure the latch is on sealed, and book on manual (high pressure) for 10 minutes.

4

While your chowder is cooking, take your frozen corn, and pop in the microwave for 3 minutes or until no longer frozen.

5

Once your instant pot beeps, let the steam vent out. Once the pin drops down, open the lid. Try to scoop out all the potatoes in a separate bowl with the corn. Add in half the cooked corn into the pot. Now blend everything in the instant pot with a blender or an immersion blender.

6

Once everything is blended, add in the cheese, milk, and all the ingredients you had set aside. Mix well and enjoy!

Category,

Ingredients

 1 tbsp avocado oil
 2 medium yellow onions (diced)
 3 garlic cloves (minced)
 2 tbsp all-purpose flour
 1/2 tsp smoked paprika
 1/2 tsp turmeric
 1 tsp Italian seasoning
 1 ½ tsp kosher salt
 1 tsp black pepper
 3 ½ cups chicken broth
 2 small Yukon gold potatoes (diced)
 12-ounce cauliflower florets
 1 pound frozen corn kernels
 1 cup 2% milk
 1/2 cup lite Mexican cheese
Nutrition Facts

Serving Size 6 servings

Servings 1


Amount Per Serving
Calories 212
% Daily Value *
Total Fat 6g10%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 1002mg42%
Potassium 877mg26%
Total Carbohydrate 29g10%
Dietary Fiber 5g20%
Sugars 10g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 tbsp avocado oil
 2 medium yellow onions (diced)
 3 garlic cloves (minced)
 2 tbsp all-purpose flour
 1/2 tsp smoked paprika
 1/2 tsp turmeric
 1 tsp Italian seasoning
 1 ½ tsp kosher salt
 1 tsp black pepper
 3 ½ cups chicken broth
 2 small Yukon gold potatoes (diced)
 12-ounce cauliflower florets
 1 pound frozen corn kernels
 1 cup 2% milk
 1/2 cup lite Mexican cheese

Directions

1

On the saute mode of your instant pot, add oil and wait until it's heated. Add your onions and garlic and saute until translucent (3-4 minutes).

2

Add you flour and spices and cook for a few minutes. Add your chicken broth, making sure to de-glaze your pot with the broth.

3

Once the broth is hot and bubbly, add you potatoes and cauliflower florets. Close the lid of the instant pot, make sure the latch is on sealed, and book on manual (high pressure) for 10 minutes.

4

While your chowder is cooking, take your frozen corn, and pop in the microwave for 3 minutes or until no longer frozen.

5

Once your instant pot beeps, let the steam vent out. Once the pin drops down, open the lid. Try to scoop out all the potatoes in a separate bowl with the corn. Add in half the cooked corn into the pot. Now blend everything in the instant pot with a blender or an immersion blender.

6

Once everything is blended, add in the cheese, milk, and all the ingredients you had set aside. Mix well and enjoy!

Cauliflower Corn Chowder

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