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Creamy Vegetable Chowder

Full of wholesome vegetables and made a bit decadent with a touch of cream

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1-2 zucchini, cut in bite-size chunks
  • 1 green bell pepper, cut in bite-size pieces
  • 1 red or yellow bell pepper, cut in bite-size pieces
  • 2 potatoes, peeled and cut in bite-size pieces
  • 3/4 cup frozen corn
  • 1 bag frozen vegetables (I used a California blend with broccoli, carrots and cauliflower)
  • 1 32 ounce carton of vegetable broth
  • 1 tsp garlic powder or granules
  • 1/4 tsp black pepper
  • 1/2 - 1 tsp Creole seasoning
  • 1/4 cup heavy cream

Instructions

  1. Turn on Instant Pot to sauté setting and add oil.

  2. When oil is hot add chopped onions and cook until starting to soften.

  3. Add each vegetable, one by one, stirring occasionally.

  4. Season with garlic powder, black pepper and Creole seasoning, stirring well.

  5. Add vegetable broth (may substitute chicken broth if you don't need it to be vegetarian)

  6. Stir well, making sure you scrape the bottom of the Instant Pot so nothing is stuck on.

  7. One quart of liquid was sufficient for the quantity of vegetables I used but do make sure there is enough liquid to cover. Add additional broth or water if necessary.

  8. Put lid on Instant Pot, turn vent to sealing position and using manual setting, set to 8 minutes.

  9. You can either do a quick release or natural release. When done, open lid and stir in heavy cream. Taste and adjust seasoning if needed.

  10. Serve in large bowl with cornbread if desired.

Recipe Notes

  • To make vegan: Skip the cream or use plain, unsweetened plant based milk instead.
  • If the broth you use is salt-free, add a bit of salt to taste. There is salt in the Creole seasoning but this may not be enough. 
  • This recipe holds well in the keep-warm setting.
  • You can also make this on the stove top, simmering gently until vegetables are tender.