Pressure Cooker Southwest Sweet Potato and Corn Chowder

Name: Pressure Cooker Southwest Sweet Potato and Corn Chowder
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1 cup chopped sweet onion; 1 red bell pepper, diced; 1 jalapeño pepper, minced (seeded if desired); 4 cloves garlic, minced; 4 cups sweet potato, diced; 4 cups frozen corn; 4 cups vegetable broth; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon paprika; ¼ teaspoon chipotle powder; 4 whole bay leaves; 8 oz heavy cream

Debbie Hendrix

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Corn, red bell pepper, and sweet potatoes come together in this creamy and comforting soup, perfect for fall evenings or your Thanksgiving table. Jalapeño pepper adds a touch of heat to keep you warm. It is ready in about an hour, thanks to the pressure cooker! Serve with your favorite toppings such as fresh cilantro, chopped jalapeño, cheese, Mexican hot sauce, or sour cream.

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Directions

Mealthy Tip

If you are lactose intolerant, use coconut milk or almond milk in place of the heavy cream,

Make a big batch on Sunday and ladle into individual containers and store to the refrigerator for lunch during the week.

Nutrition Facts

Per Serving: 711 calories; 30g fat; 108.3g carbohydrates; 13g protein; 83mg cholesterol; 1334mg sodium.

Full nutrition

Amount Per Serving
Calories 711		Calories from Fat 266
% Daily Value*
Total Fat 30g		46%
	Saturated Fat 18g	89%
	Trans Fat 0.7g
	Polyunsaturated Fat 2.1g
	Monounsaturated Fat 7.6g
Cholesterol 83mg		28%
Sodium 1334mg		56%
Total Carbohydrate 108.3g		36%
	Dietary Fiber 14g	57%
	Sugars 31.6g
Protein 13g

Vitamin A 1102%		Vitamin C 185%
Calcium 13%		Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Soups And Stews Weeknight Dinner Corn Sweet Potatoes Red Bell Pepper Vegetarian Pressure Cooker Immersion Blender Lunch Multipot Quick And Easy No Meat Autumn Fall Thanksgiving 8 Quart Pressure Cooker

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Aja A says:

This soup was so good! On it's own, it was delicious, but I had quite a bit left over and we didn't want soup days in a row. So I wouldn't waste it, I figured this would be a somewhat healthy sauce. I made this soup a base for sauce for baked enchiladas! My mom and I loved it. I definitely recommend giving this one a try especially since it can be utilized for another recipe later.

Alli Shircliff says:

This is delicious! I skipped the cream at the end and just quickly did the immersion blender in the pressure cooker. So so good!

Nathalie D says:

First time making a soup with sweet potatoes and it's crazy delicious. The best part is the jalapeño pepper to complement the southwest flavors. I impressed myself, I didn't know I could make something so good at home!

Elena Weissman says:

Followed recipe exactly and this was delicious! Got rave reviews from everyone. I used a large jalapeño and added half the seeds...it was perfect for my crowd but might have been too spicy for some. Great texture and depth of flavors. Will definitely make again!

Carol Miller says:

This will be one of our favorites! After blending half the soup as directed - instead of cream or plant milk I added 2 cans of black beans (for 4 servings) and heated on saute function for more protein & fiber. Love the sweetness of the corn & sweet potatoes with the warmth of the jalepeno & spices 🌶️