Potato and Corn chowder
Based on the Potato and Corn chowder from Great Vegetarian Cooking under pressure mixed with the Potato Pabalano soup my local Whole Foods sells.
1 medium sized onion
1 medium sized spicy green pepper(it was similiar to a green pepper, but pointed shaped and more spicy)
2 medium sized spicy peppers(don't know the name, very bright pale green, long and skinny)
1 medium sized orange pepper
3 medium sized potato's
2 cup frozen corn
2 stalks of celery
9 cups of vegetable broth
2 1/2 cups half and half
Bells Seasoning
Salt
Oil
I choose to fry a lot of my veggies up before pressure cooking to get them to stat releasing their flavors. It's a trade off between having more crisp vegetables in the soup, or more flavor overall.
Process
Cut up the onion, in a large frying pan(I use a wok) put a little oil and start frying the onions(alternate: use some vegetable broth in place of oil).
Cut up the large spicy pepper, when onions half done add pepper and stir
Cut up the smaller spicy peppers, add to frying pan and mix
Cut up celery and add to frying pan
Add 1 cup frozen corn to the frying pan
Add a little of bells seasoning(a teaspon) and some salt(2 teaspoons).
Cut up the orange pepper and add to frying pan.
Mix it all up and cook on low flame while...
Cut up potato's into half inch cubes
Add potato's to pressure cooker
Add veggies from frying pan to pressure cooker
Mix it all up
Add vegetable broth to suit your ratio(I would have used a few cups more, but cups was what I had).
Cook on high pressure for 4 minutes. Quick release the pressure(I find the easiest way to quick release is to fill a sink full of cold water and immerse the pot in it.)
Add 2 and half cups half and half
Add remaining(1 cup) frozen corn
Mix, add salt and pepper to taste
Serve.
Note: my cooking process is 'rushed', so instead of prepping and measuring, it is more get it all in and get back to work. While this makes it hard to follow a 'recipe' or recreate it, it does let me cook something in under 30 minutes by using the pressure cooker.
So I start with the 1 vegetable I want fully cooked(the onions) and while that is cooking, I continue my prep work in order of priority to me. It is important to me to make a spicy soup, so I do the hot peppers first, and then just hurry through adding everything to the pan.
The orange pepper is for color, I don't like 1 color soups. Red or Yellow would work equally as well(well, yellow might not show up as well).
1 medium sized onion
1 medium sized spicy green pepper(it was similiar to a green pepper, but pointed shaped and more spicy)
2 medium sized spicy peppers(don't know the name, very bright pale green, long and skinny)
1 medium sized orange pepper
3 medium sized potato's
2 cup frozen corn
2 stalks of celery
9 cups of vegetable broth
2 1/2 cups half and half
Bells Seasoning
Salt
Oil
I choose to fry a lot of my veggies up before pressure cooking to get them to stat releasing their flavors. It's a trade off between having more crisp vegetables in the soup, or more flavor overall.
Process
Cut up the onion, in a large frying pan(I use a wok) put a little oil and start frying the onions(alternate: use some vegetable broth in place of oil).
Cut up the large spicy pepper, when onions half done add pepper and stir
Cut up the smaller spicy peppers, add to frying pan and mix
Cut up celery and add to frying pan
Add 1 cup frozen corn to the frying pan
Add a little of bells seasoning(a teaspon) and some salt(2 teaspoons).
Cut up the orange pepper and add to frying pan.
Mix it all up and cook on low flame while...
Cut up potato's into half inch cubes
Add potato's to pressure cooker
Add veggies from frying pan to pressure cooker
Mix it all up
Add vegetable broth to suit your ratio(I would have used a few cups more, but cups was what I had).
Cook on high pressure for 4 minutes. Quick release the pressure(I find the easiest way to quick release is to fill a sink full of cold water and immerse the pot in it.)
Add 2 and half cups half and half
Add remaining(1 cup) frozen corn
Mix, add salt and pepper to taste
Serve.
Note: my cooking process is 'rushed', so instead of prepping and measuring, it is more get it all in and get back to work. While this makes it hard to follow a 'recipe' or recreate it, it does let me cook something in under 30 minutes by using the pressure cooker.
So I start with the 1 vegetable I want fully cooked(the onions) and while that is cooking, I continue my prep work in order of priority to me. It is important to me to make a spicy soup, so I do the hot peppers first, and then just hurry through adding everything to the pan.
The orange pepper is for color, I don't like 1 color soups. Red or Yellow would work equally as well(well, yellow might not show up as well).