Pressure Cooker Southwest Sweet Potato and Corn Chowder

Rated 5.0 based on 3 customer reviews
Pressure Cooker Southwest Sweet Potato and Corn Chowder
Pressure Cooker Southwest Sweet Potato and Corn Chowder

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

Appliances

For best results, we recommend using:

Directions

  1. Heat butter in pressure cooker set to Sauté on Normal. Sauté onion, red bell pepper, jalapeño pepper, and garlic until onion is translucent and peppers are soft, about 5 minutes. Stir sweet potatoes, corn, and vegetable broth into onion mixture. Press Cancel.
  2. Add salt, pepper, cumin, chili powder, paprika, chipotle powder, and bay leaves to sweet potato mixture.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Allow pressure to release naturally for 10 minutes.`
  4. Remove bay leaves and place half the soup in a bowl and blend until smooth with an immersion blender.
  5. Return blended soup to pot and turn on pot to Sauté on Low. Add heavy cream and cook for 10 minutes.
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

Nutrition Facts

Serving Per Container 4

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:

DinnerWeeknightCornQuick And EasyLunchSweet PotatoesAutumnRed Bell PepperPressure CookerFallThanksgivingVegetarianSoups And StewsNo MeatMultipotImmersion Blender

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Aja A

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.

Image of Nathalie D

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!

Image of Elena Weissman

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!