A colorful and flavorful summer chowder with garlic, smoked sausage, parmesan cheese, corn, potatoes, green beans and carrots. Your whole family will love this soup!
INGREDIENTS
- 3 cups chicken broth
- 1 pound mini colorful potatoes (see note)
- 1 (12 oz) package of smoked sausage, sliced thinly (I used smoked chicken sausage)
- 1 rib of celery, diced
- 1 cup diced onion
- 8 oz baby carrots (or you can cut 3–4 large carrots)
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp black pepper
- ¼ tsp salt
- 1 cup frozen corn or 1 can of corn, drained
- 1 (14 oz) can green beans, drained
- ⅔ cup half and half (you can also use milk or cream)
- 4 Tbsp cornstarch
- ½ cup shredded parmesan cheese
INSTRUCTIONS
- Add broth, potatoes, sausage, celery, onion, carrots, garlic powder, parsley, thyme, pepper, salt and corn to the Instant Pot.
- Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. Let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the green beans. In a small bowl stir together the half and half and the cornstarch together until very smooth. Stir a few tablespoons of hot soup into the mixture. This will help prevent curdling. Then add the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. In a few minutes your soup will thicken a bit.
- Unplug the pot and then add in the parmesan cheese. Salt and pepper to taste. Serve the chowder and enjoy!
