Dance class from 4:15 - 5:30, softball practice/game from 5:30 - 7:30; what's a busy Mama to do? Nights like these are why I love my pressure cooker.
This chowder was adapted from a stove top recipe I've made many times.
Pressure Cooker Potato Corn Chowder
Chopped 1/2 Large onion
Chopped 2 cloves garlic
Chopped 4 large red skin potatoes
Tabasco (to taste)
2 C corn niblets (frozen)
1 qt. container of veggie broth (or chicken)
1 16 oz. container of sour cream
1 Tb of cornstarch dissolved in water
Saute onions and garlic in the bottom of the pressure cooker in olive oil (if not meatless Monday, throw some bacon in there.) Stir and saute till fragrant and then add chopped potatoes (at least 4 cups of spuds). Season the potatoes with salt and pepper or favorite seasoning blend, add veggie broth. Put lid on pressure cooker and cook on high for 5 minutes and then release pressure. When potatoes are done mash some of them slightly with a potato masher to thicken broth, add cornstarch if necessary. Stir in sour cream and frozen corn niblets, allow to warm through but do not boil. Taste and adjust seasoning if necessary, can be topped with shredded cheddar cheese and vegetarian Baco-Bits. I'd serve this soup with a nice salad and some whole wheat bread or biscuits for a complete meal.