Southwestern Chicken and Corn Chowder - Pressure Cooker Recipe Recipe

Name: Southwestern Chicken and Corn Chowder - Pressure Cooker Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb (.1 kg). bacon, cut into 1 inch pieces; 1/4 cup (60 ml) olive oil; 1 large onion, diced; 3 large garlic cloves, chopped; 2 whole chicken breasts, with bone; 1 16oz. can crushed tomatoes; 1/4 cup (60 ml) jalapeno salsa; 1 green bell pepper, coursely chopped; 2 cups (475 ml) chicken broth; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) crushed red pepper flakes; 1/8 tsp (1 ml) hot pepper sauce; 2 10-oz. packages frozen kernel corn or 1 lb (.5 kg). fresh corn kernels; 1/2 cup (125 ml) chopped cilantro; 1 tbsp (15 ml) sherry; 3 tbsp (45 ml) all-purpouse flour; 3 tbsp (45 ml) butter, softened; 1 cup (225 ml) half-n-half or heavy cream

Servings: persons

1/4 lb (.1 kg). bacon, cut into 1 inch pieces
1/4 cup (60 ml) olive oil
1 large onion, diced
3 large garlic cloves, chopped
2 whole chicken breasts, with bone
1 16oz. can crushed tomatoes
1/4 cup (60 ml) jalapeno salsa
1 green bell pepper, coursely chopped
2 cups (475 ml) chicken broth
1 tsp (5 ml) salt
1/2 tsp (2 ml) crushed red pepper flakes
1/8 tsp (1 ml) hot pepper sauce
2 10-oz. packages frozen kernel corn or 1 lb (.5 kg). fresh corn kernels
1/2 cup (125 ml) chopped cilantro
1 tbsp (15 ml) sherry
3 tbsp (45 ml) all-purpouse flour
3 tbsp (45 ml) butter, softened
1 cup (225 ml) half-n-half or heavy cream

1
In pressure cooker, over medium-high heat, saute bacon until crisp.
2
Add oil, onion, garlic and chicken; saute 3 minutes.
3
Stir in tomatoes, salsa, bell pepper, broth, salt, red pepper flakes, and hot pepper sauce.
4
Close lid and bring to second red ring (high pressure) over high heat.
5
Immediately reduce heat to maintain pressure and cook 6 minutes.
6
Release pressure using finger-tip release method for the new cookers or according to manufacturure's directions.
7
Remove lid; lift chicken out.
8
Remove meat from bone and cut into bite size pieces.
9
Add chicken pieces, corn, cilantro and sherry to pressure cooker.
10
Bring to a simmer without pressure lid and cook 2 minutes.
11
To thicken the soup, make a paste from the flour and butter, blending well in a small bowl.
12
Add one tbsp of the flour-butter mixture to the soup at a time, mixing well until soup appears creamy, until all mixture is blended well into the soup and cook 1 minute.
13
Gradually stir in half-n-half or cream and mix thoroughly.
14
Serve hot with corn chips and garnish with choice of shredded cheese, sour cream, fresh cilantro, pico de gallo and enjoy.

1072

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 lb (.1 kg). bacon, cut into 1 inch pieces, 1/4 cup (60 ml) olive oil, 1 large onion, diced, 3 large garlic cloves, chopped, and more.

Yes, Southwestern Chicken and Corn Chowder - Pressure Cooker Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Chicken and Corn Chowder - Pressure Cooker Recipe

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