Being able to stay home with my kids is the best privilege any mother can have. But it’s not an easy job and I sure can’t take a vacation from them. Planning quick and healthy meals became my everyday KPI (an example would be this potato chowder recipe!) And I searched for ways to streamline and improve my kitchen processes (hello, pressure cooker, my love). Who has time to
slave away create wonders in the kitchen when every other minute, at least one child would need your help with something? (Seriously not kidding.) I love my kids but I also need to take a breather.
One of those recipes is this delicious, wholesome chowder. I had adapted it from a recipe I found online, and it takes less than 30 minutes to make. And I love it for its versatility. You can eat the chowder on its own, or with a side of bread rolls (Check out this quick and easy homemade bread roll recipe here.) I made it with my pressure cooker. (Side note: When I got my first pressure cooker, every meal came out of it. It was a lifesaver. My kitchen BFF. I had found and created many recipes to work with this godsend appliance.)
Potato Chowder: Serious Comfort Food
I have made it for picky little eaters and fussy adults as well, and everyone loved it. This potato chowder is a classic comfort food. It’s the type of soup that makes you go “ahh…”, or “mmm…”, the type that helps you catch your breath, relax, appreciate your taste buds, and thank your stars for the life you have been blessed with. It’s that feel-good soup that melts away disappointments, lifts moods and assures you that things are not as bad as they seem. More importantly, it’s yummy soul-fulfilling soup. It’s filled with lots of bacon, cheese and corn, and it is so easy to make. A win-win for both the cook and the patron.
Serves 2 adults + 2 kids
4 large russet potatoes – diced
2 ears corn (kernels removed from cob)
1 medium white onion – diced
190g bacon bits – fried to crisp and chopped (I use these)
4 cups vegetable or chicken broth
3/4 cup grated cheddar cheese (or parmesan cheese)
3 tbsp salted butter
200ml cooking cream
1. Put the pressure cooker on the saute mode and add butter until melted.
2. Add diced onions and cook until soft.
3. Add broth, diced potatoes, and corn.
4. Close lid and close steam valve. Set to pressure high for 15 minutes.
5. When done do a quick release, carefully lift the lid when steam is gone.
6. Roughly mash potatoes but leave some chunky bits.
7. Add cooking cream slowly, stop when the colour of the soup turns slightly milky.
8. Add cheese, and stir until slightly thickened.
9. Stir in the crispy bacon pieces.
10. Garnish with cheese and/or bacon, and freshly chopped parsley, and serve.
Additional notes: The thickness of this chowder is roughly equivalent to having one potato with one cup of broth. If you find that it is still thick after you have added the cream, you can add more broth to thin the chowder.
P.S.: Feel free to season with salt if you like a saltier taste. You can be flexible with the portions for bacon, corn and potato depending on personal preference.
Images by Chelza Pok