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corn-potato-chowder recipe

Date:    Thu, 29 Dec 94 23:40:03 EST
 From:    Cindy_Bloch@transarc.com
 Corn & Potato Chowder (Adapted from Great Vegetarian Cooking Under
 Pressure's Celery, Corn, and Potato Chowder)
 2 C coarsely chopped onions (preferably red)
 4+ C boiling veg. stock
 1 lb thin-skinned potatoes, peeled and cut into 1/2" dice
 1 large red bell pepper, seeded and diced
 4 C fresh or frozen (defrosted) corn kernels
 2 t fresh or 1/2 t dried thyme
 Heat some stock in the cooker.  Cook the onions over medium-high heat,
 stirring frequently, for 1 minute.  Add the rest of the stock,
 potatoes, red bell pepper, 1 C of corn, and thyme.  (She notes here
 that if you are using fresh corn, add the cobs too for more
 Lock the lid in place.  Over high heat, bring to high pressure.  Lower
 the heat just enough to maintain high pressure ad cook for 4 minutes.
 (!!!  I was impressed !!!)  Reduce the pressure with a quick-release
 method.  Remove the lid, tilting it away from you to allow any excess
 steam to escape.
 Remove the corn cobs (if used).  With a slotted spoon, put about 2 C
 cooked veggies into a food processor and puree them w/2 more C of the
 corn.  (I just dumped the 2C corn into the cooker and used one of
 those hand-held blenders right in there to puree things together until
 it looked nice.)  Stir the puree back into the soup together with the
 remaining C of uncooked corn.  Add salt and pepper and simmer until
 the just-added corn is tender, 2-3 minutes.
 kwvegan vegan