Sean thought that Confetti Chowder was a dumb name, but that's what the soup made me think of, so that's what I'm naming it.
I usually make this soup as a potato corn chowder. I didn't have any frozen corn, so I had to do something else. I had zucchini, carrots, mushrooms and broccoli, though. It was a very good meal!
Its sort of a cheater meal in that it uses canned soup. If you make it with corn and none of the chopped up veggies, it goes together in a very short time. Adding the veggies increases the cook time and the prep time.
3 medium Russet potatoes, diced
1/2 medium onion, chopped
4 cloves garlic, minced
1/4 head cabbage, chopped
1 stalk celery, chopped
1 can chicken broth
1 can cream of chicken soup
Combine ingredientsa in a pressure cooker and cook for 4 minutes on high pressure. Release pressure immediately by placing cooker in the sink and running water over it. Open and check softeness of potatoes. They should be soft.
Add to pot:
1 zucchini, grated
1 carrot, peeled and grated
4 mushrooms, chopped
1 stalk broccoli, peel and grate the stalk, and chop the top part
Reseal the lid and cook for 5 minutes, total time. Do not worry about pressure. If you cooked at 5 minutes high pressure, then you would have mush. We just want to lightly cook the veggies. Again, release steam immediately by running water over.
Stir into soup:
1/2 cup cream
1 cup cheese, shredded (any kind: cheddar, swiss, pepperjack)
1 teaspoon rubbed sage
1/4 teaspoon cayenne
salt and pepper to taste
1 cup cooked, diced chicken
There you have it!
If you want it to be only corn then skip step 2 and just add a cup or 2 of frozen corn along with step 3.