Yay for fall time being upon us! We have had a glorious couple of days where the temps fell and it has been amazing outside.  Each fall there is a stand by our house selling sweet corn. We buy a few dozen ears to cook and freeze, so we can readily have it on hand. We made this recipe on the day that we were cooking and freezing corn. So good!

Let’s Get Crafty!

Pull out your Instant Pot and Add Everything Below to the Party to party:
6-8 red potatoes, cleaned and chopped (try to dice uniform so they cook even)

1/2 large yellow onion, diced

2 cans low sodium chicken broth

1 large dried bay leaf (or 2 if they are smaller)

The broth was enough to cover the potatoes in the instant pot.  If it isn’t, add a little more water to make sure they are covered.

And then…

Cook on the manual instant pot setting for 10 minutes and use the instant release pressure when done. I was caught up doing other things and it took me almost 10 minutes to get to it and they were still perfect.

And then…

Add 2 cups fully cooked corn or frozen corn. I like to wait and do it at this point because the corn would lose all its texture if we added it at the beginning with the potatoes.

Take out about 1 -2 cups of hot liquid and add to it:

1 cup 1/2 and 1/2

2 tablespoons cornstarch

This step is important so the 1/2 and 1/2 doesn’t curdle the rest of the soup.

Switch to IP to saute and stir in the liquid/slurry

Be sure to stir every couple minutes so it doesn’t burn to the bottom of the pot.

Add salt and pepper to taste and then a some cheddar cheese because… cheddar makes everything better.

We topped ours with bacon bits, more cheddar cheese and some green onions.

Thank you for stopping by! Hope you have a great day.