Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

One-Pan Dinner: Halibut with Potatoes and Corn

I love one-pan dinners.  Not a lot of dishes, no worrying about everything getting done on time, a whole lot of things make one pan meals a delight.  Normally, I am not a fish person but I do love halibut.  I was very excited when I saw this recipe for halibut in Cook's Country magazine.

The original recipe calls for sing 12 ounces andouille sausage and red potatoes.  I modified the recipe by using Yukon gold potatoes and no sausage.

This dish is prepared in the oven using a large baking sheet.  First you roast in a hot oven 500 degrees F.  the corn and potatoes.  Roast them for about 20 minutes.  Once the veggies are done, your remove the corn from the baking sheet and add your halibut.   Reduce your oven temperature to 425 degrees F and bake for about 10 minutes or until your fish registers 130 degrees. 

Remove the baking sheet from the oven and serve.  I especially loved the potatoes in this recipe.  They skins were crispy and flavorful.  The corn and fish had a very nice flavor.  The Old Bay butter added extra flavor and made the meal.  This was a very easy dinner to prepare and a delicious one.  

One-Pan Dinner: Halibut With Potatoes and Corn
From Cook's Country Adapted Slightly by From My Southwest Kitchen

Ingredients:
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6-8 ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
1/4 cup vegetable oil
1 1/2 pound small Yukon Gold potatoes, unpeeled, halved lengthwise
4 ears corn, husk and silk removed, cut into thirds

Instructions:
1. Adjust oven rack to lowest position and heat oven to 500 degrees F.  Combine butter, Old Bay, and lemon juice in a bowl; set aside.  Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
2. Brush rimmed baking sheet with 1 tablespoon oil.  Toss potatoes, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.  Arrange potatoes cut side down on half of sheet.  Toss corn, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in now-empty bowl.  Arrange corn on empty side of sheet.

3. Roast until potatoes are lightly browned and corn kernels are plump, 20-22 minutes, rotating sheet halfway through roasting.
4. Remove sheet from oven, transfer corn and 2tablespoons Old Bay butter to medium bowl and toss to combine.  Cover bowl tightly with aluminum foil and set aside.  Arrange halibut fillets evenly on now-empty side of sheet.
5. Return sheet to oven and reduce oven temperature to 425 degrees F.  Roast until center of fillets registers 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
6. Transfer halibut to a serving platter.  Portion remaining 2 tablespoons Old Bay butter evenly over halibut.  Transfer potatoes and corn to platter with halibut.  Serve

Serves 4

   

Tex-Mex Chopped Salad

It was one of those perfect days when the sun was shining bright, but it wasn't  too hot.  There was just a very little breeze in the air.  Hard to believe we are still in winter.  Spring is around the corner though.   A salad would be perfect for lunch on a beautiful day like this.  I chose to make a bright and colorful salad - a Tex-Mex Chopped salad.

This salad has colorful ingredients that are tasty and good for you.  There are some slice green peppers, tomatoes, corn, avocados, pinto beans (the recipe called for black beans, but I substituted pinto beans), lettuce (again, I substituted lettuce for cilantro).  All of these salad fixings are tossed in a tangy lime vinaigrette dressing that is out-of-this world delicious.   I like tang to my  salad dressings.

What is great about this salad if you have picky eaters like I do, the  ingredients are separately placed on individual plates.  If a family member doesn't like say avocados, they do not need to put them in their salad.

I loved the flavors and texture of this salad.  Everything blended together nicely and the lime dressing added a wonderful tangy flavor.  I topped my salad with fresh ground pepper.

Tex-Mex Chopped Salad
From Better Homes & Gardens Magazine Adapted by From My Southwest Kitchen

Ingredients:
1/3 cup lime juice
1/3 cup olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15-16 ounce) can black beans, rinsed and drained (I used Pinto)
10 ounces frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped or 4 cups chopped romaine lettuce
2 cups grape or cherry tomatoes, halved
1 avocado, halved, pitted, and chopped
1 green sweet pepper, chopped
6 green onions, thinly sliced

Directions:

1. In a screw-top jar combine lime juice, oil, sugar,  kosher salt, and crushed red pepper.  Shake well to combine.
2. Arrange black (pinto) beans, corn, cilantro (lettuce), tomatoes, avocado, sweet pepper, and green onion on plates.  Drizzle with dressing.

Makes 4 servings