Pressure Cooker Chicken Corn Chowder
User Reviews
4.4
Pressure Cooker Chicken Corn Chowder
Description
Pressure Cooker Chicken Corn Chowder brings together simple ingredients—chicken breast, frozen corn, and diced Yukon gold potatoes—in a rich, broth-based chowder that is thickened by pureeing a portion of the soup. The pressure cooker ensures the potatoes and chicken cook quickly and evenly, while celery, garlic, and bay leaf add depth to the flavor. The method involves cooking all ingredients under pressure, shredding the chicken separately, then stirring it back after partially pureeing the soup to create a creamy texture.
This chowder offers a mix of tender chicken pieces with soft, but not mushy, potato chunks and sweet bursts of corn. It finishes with seasoned salt and pepper, and is commonly garnished with crumbled bacon and chopped green onions or chives for added texture and flavor contrast. The chowder serves well as a hearty lunch or dinner soup, providing warmth and satiation.
While originally designed for the pressure cooker, the recipe can also be adapted for slow cooker use, with whole chicken breasts added on top and cooked longer to retain moisture. These cooking options give flexibility depending on available kitchen equipment.
Ingredients
- 3 cups chicken broth I use low-sodium
- 3 cups corn kernels frozen
- 2 pounds potato about 6 to 8 medium potatoes, peeled and cut into 1/2-inch pieces, Yukon gold variety
- ½ to 1 to 1 cup celery about 3-4 stalks, small diced
- 3 cloves garlic finely minced (or 1 teaspoon garlic powder)
- 1 bay leaf
- ½ teaspoon salt I use coarse, kosher salt
- ¼ teaspoon black pepper I use coarsely ground
- 1 to 2 to 2 pounds chicken breast cut into 2-inch strips, boneless skinless
- Bacon for garnish, crumbled bacon, chopped chives or green onions
- chives
- green onions
Instructions
- In the insert of a 6-quart pressure cooker, add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper. Give the mixture a good stir to combine.
- Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don't stir.
- Secure the lid on the pressure cooker, set the valve to seal, and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.
- Remove the cooked chicken from the pressure cooker to a plate or cutting board. Shred or cut into bite-size pieces. Remove the bay leaf from the soup and discard.
- Ladle out about 3 cups of the soup into a blender and puree until smooth (take care to vent the lid just a bit since hot liquids will expand when blended). Stir the pureed soup and shredded chicken back into the pressure cooker.
- Heat through, if needed (the soup should still be plenty warm). Season to taste with additional salt and pepper, if needed. Serve with crumbled bacon and chopped chives or green onions.
Notes
- The slow cooker variant uses whole chicken breasts to keep the meat moist, avoiding cutting them before cooking.
- For slow cooker preparation, layer potatoes, celery, garlic, bay leaf, salt, and pepper evenly, add seasoned whole chicken breasts, then layer frozen corn on top before pouring broth over.
- Cook on high for 4-5 hours or low for 7-8 hours for best results in a slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 320kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 924mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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