Corn Chowder

This is a blend of two recipes, a creation of Kristina's.

Ingredients

olive oil

1/2 cup onion, chopped

2 cups potatoes, cubed

1 can corn, drained

1 cup diced carrots

diced bell pepper (optional)

salt and pepper to taste

3 cups chicken broth

1 cup milk, cream or half and half

1-2 T flour

3/4 c shredded smoked cheddar

bacon bits

Directions

1.  Turn Instant Pot on sauté. When hot, add oil and sauté the onions for 2-3 minutes until fragrant.
2. Add the potatoes, carrots, bell peppers and corn. Sprinkle with salt and pepper and stir well.
3. Add the chicken broth and stir. Make sure nothing is sticking to the pan. Close and lock the lid.
4. Press the Cancel button. Then press Manual and set the cooking time to 5-6 minutes.
5. When the timer beeps, let sit for a minute or two and then use Quick Release to release the rest of the pressure. 
6. Set pot to Sauté. 
7. Whisk together the flour and milk/cream. Add to pot and stir to thicken.
8. Add smoked cheddar. Serve with bacon bits sprinkled on top.

Zuppa Toscana

Ingredients

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

Directions

1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
2. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
3. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
4. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
6. Check for taste and then serve.