Pressure Cooker Cashew Corn Chowder Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
The corniest bowl of corn chowder you've ever tried
Course:
Soup
Cuisine:
American
Servings: 6 Bowls
Ingredients
- 4 Tablespoons Butter
- 2 White Onions Chopped
- 3 Carrots Peeled & Chopped
- 1 Cup Roasted Cashews (Rinsed if really salty)
- 3 Cups Corn Kernels from about 6 ears
- 6 Cups Liquid Toasted Corn Stock + Water
- 1/4 Teaspoon Baking Soda
Instructions
-
Melt the butter in the base of your pressure cooker and add the onions, carrots and cashews
-
Cook over medium for about 5 minutes
-
Add the corn kernels, cooking liquid and baking soda and seal your pressure cooker.
-
Raise the temperature and cook for 20 minutes once full pressure is reached
-
Once depressurized and cooled, blend the mixture to a smooth consisentency