Pressure Cooker Potato & Ham Chowder
Ingredients
1 1/2 tbsps Extra Virgin Olive Oil
1/2 Yellow Onion (large, chopped)
3 Cloves of Garlic (cloves, minced)
1 tsp Dried Thyme
2 Russet Potatoes (large, peeled and cut into chunks)
1 1/2 cups Frozen Corn
Sea Salt & Black Pepper (to taste)
8 ozs Ham, Bone-In (cooked, rind removed, chopped into pieces)
4 cups Chicken Broth
1 cup Cow's Milk, Whole
2 tbsps Arrowroot Powder
Directions
Turn the pressure cooker to "sauté" mode. Add the oil and the onion. Sauté for two to three minutes or until the onions have softened. Add the garlic and thyme and sauté for another 30 to 60 seconds. Cancel "sauté" mode.
Add the potato and corn and season with salt and pepper. Add the ham and broth and stir to combine. Close the lid of the pressure cooker.
Set the pressure cooker to "sealing" and cook on high pressure for six minutes. Allow the pressure to release naturally for five minutes, then carefully release the remaining pressure.
In a large glass or measuring cup, whisk together the milk and the arrowroot power until combined.
Carefully open the lid and stir in the milk mixture until thickened. Divide evenly between bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to three months.
Serving Size: One serving is approximately two cups.
Additional Toppings: Green onion, shredded cheddar cheese, jalapeño, and/or chopped bacon.
Dairy-Free: Use a dairy-free, unsweetened milk.
No Arrowroot Powder: Use cornstarch.
Nutrition Facts
Makes 5 Servings
Nutrients per serving: Calories: 271 | Protein: 13 grams | Fiber: 3 grams | Carbohydrates: 32 grams | Fat: 14 grams | Sugar: 7 grams
