Recipe - Corn And Potato Chowder

2 cup Coarsely chopped onions
(preferably red)
4 cup Boiling veg. stock (or
More)
1 pound Thinskinned potatoes,
Peeled and cut into 1/2"
Dice
1 lg Red bell pepper, seeded and
Diced
4 cup Fresh or frozen (defrosted)
Corn kernels
2 teaspoon Fresh or One half t dried thyme

Heat some stock in the cooker. Cook the onions over mediumhigh heat,
stirring frequently, for 1 minute. Add the rest of the stock, potatoes, red
bell pepper, 1 C of corn, and thyme. (She notes here that if you are using
fresh corn, add the cobs too for more sweetness.)

Lock the lid in place. Over high heat, bring to high pressure. Lower the
heat just enough to maintain high pressure ad cook for 4 minutes. (!!! I
was impressed !!!) Reduce the pressure with a quickrelease method. Remove
the lid, tilting it away from you to allow any excess steam to escape.

Remove the corn cobs (if used). With a slotted spoon, put about 2 C cooked
veggies into a food processor and puree them w/2 more C of the corn. (I
just dumped the 2C corn into the cooker and used one of those handheld
blenders right in there to puree things together until it looked nice.)
Stir the puree back into the soup together with the remaining C of uncooked
corn. Add salt and pepper and simmer until the justadded corn is tender,
23 minutes.

Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue
30] Dec. 30, 1994. (Adapted from Great Vegetarian Cooking Under Pressure's
Celery, Corn, and Potato Chowder):

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip