Cup of Yum
1. Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.
2. Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
3. When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
4. Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.

Stove Top Instructions

Cup of Yum
1. Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.
2. Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.
3. Mix in the vegetable broth, bring to the boil and simmer for about 10 minutes or until the sweet potato is tender.
4. Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 minutes.
5. Switch off the heat and mix in the milk.
6. Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
7. Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.