broccoli corn chowder

Name: Broccoli Corn Chowder
Yield: 6
Ingredients: 2 tablespoon(s) butter; 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 cup(s) corn, fresh or frozen; 5 cup(s) vegetable stock; 1/2 teaspoon(s) salt; 1/4 cup(s) sprigs fresh parsley; 1/2 cup(s) milk

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yield 6 serving(s)

Ingredients

2 tablespoons butter
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 cup corn, fresh or frozen
5 cups vegetable stock
1/2 teaspoon salt
1/4 cup sprigs fresh parsley
1/2 cup milk

How To Make broccoli corn chowder

Step 1

Melt the butter in a pressure cooker; saute the leeks and onions, stirring frequently, until the onion is lightly browned, about 4 minutes.

Step 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.
Step 3

Adjust heat to maintain high pressure and cook for 3 minutes.
Step 4

Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Step 5

Stir in the remaining parsley and milk.
Step 6

Adjust seasonings before serving.
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