Comfort food at its best....Corn Chowder. It's rich, sweet, delicious and filling.
You'll need an immersion blender and the Instant Pot. This recipe uses frozen corn. Frozen corn is
almost always zero sodium or no salt added. It can be difficult to find 'canned' corn that is no salt added.....sooooo I use, readily available, frozen corn. This recipe uses the Instant Pot and a second stove-top pot. Then you combine the two. Here ya go......
In the InstantPot:
2 onion chopped and sautéed with 2 tblsp oil in the InstantPot
4 chopped carrots (240 mg sodium)
3 chopped celery stalks (180 mg sodium)
6 red potatoes (or 3 russet potatoes) (~60mg sodium)
6 gloves of minced garlic
1 tsp ground black pepper
1 tsp thyme
1 tsp dried basil
2 cups of broth (Frontier veggie low sodium broth, Amazon it) (40 mg sodium)
Sautee the onions til slightly brown, then add carrots, celery and minced garlic. After a few minutes, your kitchen smells great. Add the 2 cups broth, potatoes and spices. Turn off the 'sauté' mode and place the lid on the InstantPot. Set it for 'manual' or 'pressure cook', depending on your Instant Pot model, and set for 8 minutes. When complete, manual release.
While the above is cooking, on the stove top in a large pot:
2 cups Soy Milk (Why Soy? low sodium but has protein. I use Western Soy, unsweetened, 35mg sodium per cup. I could use 'coconut milk' which has lower sodium but it also has no protein and thus low on calories.) (70 mg sodium)
8 cups frozen Corn kernels
1 stick of unsalted butter
Heat the pot to thaw the corn and melt the butter. Then using an immersion blender, blend half of the mixture. Just eye ball it. Give it a stir. Finally pour this pot into the InstantPot to combine. Stir and enjoy. Garnish with diced bacon, sausage or avocado.
Sodium: It makes, and I am guessing a bit, 12 cups. ..So it's about 50 mg per cup.
