Broccoli Corn Chowder

Broccoli Corn Chowder

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  • 2 Tbsp
  • 2 medium
    leeks, white parts, sliced
  • 1 medium
    onion, coarsely chopped
  • 2 large
    potatoes, peeled and cut in 1/2" chunks
  • 2
    stalks broccoli, cut into florets
  • 1 c
    corn, fresh or frozen
  • 5 c
    vegetable stock
  • 1/2 tsp
  • 1/4 c
    sprigs fresh parsley
  • 1/2 c

How to Make Broccoli Corn Chowder


  1. Melt the butter in a pressure cooker; saute the leeks and onions, stirring frequently, until the onion is lightly browned, about 4 minutes.
  2. Stir in the potatoes, broccoli, corn, stock, salt and half the parsley; lock the lid in place and over high heat bring to high pressure.
  3. Adjust heat to maintain high pressure and cook for 3 minutes.
  4. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
  5. Stir in the remaining parsley and milk.
  6. Adjust seasonings before serving.

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About Broccoli Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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