Quick Cooker Corn Chowder

INGREDIENTS

• 1 medium onion

• 1 red bell pepper

• 1 green bell pepper

• 3 small red potatoes (10 oz./300 g)

• 1 tbsp (15 mL) olive oil

• 3 garlic cloves

• 2 tsp (10 mL) Smoky Barbecue Rub

• 1½ tsp (7 mL) salt

• 4 cups (1 L) unsweetened almond milk, divided

• 3 cups (750 mL) fresh or frozen corn kernels

• 2 tbsp (30 mL) cornstarch

• 2 green onions

DIRECTIONS

1. Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped; set aside. Cut the top off the bell peppers and remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters. Place the peppers into the processor and process until coarsely chopped.

2. Slice the potatoes with the Simple Slicer on the No. 2 setting, then quarter the potato slices.

3. Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, garlic pressed with the Garlic Press, rub, and salt. Cook uncovered for 4–5 minutes, stirring occasionally.* Press CANCEL.

4. Add 2 cups (500 mL) of the almond milk, corn, and potatoes to the inner pot. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.

5. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

6. Remove the lid, set to SEAR, and press START. Add 1¾ cups (425 mL) of the almond milk to the pot and bring to a boil. Dissolve the cornstarch in the remaining almond milk and stir the mixture into the soup. Stir constantly for 5–6 minutes, or until the soup is thickened. Press CANCEL.

7. Thinly slice the green onions and garnish before serving.

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