Confetti Chowder

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.



Confetti Chowder

Step 1:
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.

Step 2:
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.

Step 3:
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.