thai style corn chowder in instant pot
With an instant pot this soup takes about 10 minutes to throw together. Great this time of year when all the fresh corn is available. This Thai variation gives it a little kick and wonderful Thai flavor.
prep time
5 Min
cook time
10 Min
method
Pressure Cooker/Instant Pot
yield
4 serving(s)
Ingredients
- 6 - ears corn kernel removed
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 - red bell pepper diced
- 6 cloves garlic minced
- 1 tablespoon sesame oil
- 1/2 teaspoon each smoked paprika and red pepper flakes
- 2 cups vegetable stock
- 1 can coconut cream
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- - juice of 1 lime
- - fresh thai basil chiffonade for garnish
How To Make thai style corn chowder in instant pot
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Step 1Set the instant pot to saute. Add the oil followed by the onion, red bell pepper and garlic. Saute until onion is translucent. Add the sesame oil, paprika, and red pepper flakes. Cook 1 minute. Add the vegetable broth and corn. Secure the lid.
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Step 2Select manual and choose 4 minutes. Then select cancel and quick release. Open lid and add the coconut milk, heavy cream, soy sauce and lime juice.
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Step 3Reheat if needed. Serve with fresh Thai Basil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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