Mel's Kitchen Cafe · by Mel★ 4.4 (74)
Pressure Cooker Chicken Corn Chowder
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 68%
CARBS 41G49% OF CAL
4G FIBER32G OTHER5G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn chowder made quickly in a pressure cooker with chicken, potatoes, and celery. Comfort food at its best, this soup is hearty and warming.
mainamericansoupchicken🥘 pressure cooker🌀 blenderdairy freegluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups chicken broth (I use low-sodium)
- 3 cups frozen corn kernels
- 2 pounds Yukon Gold potatoes (about 6 to 8 medium potatoes, peeled and cut into 1/2-inch pieces)
- 1/2 to 1 cup small diced celery (about 3-4 stalks)
- 3 cloves garlic (finely minced (or 1 teaspoon garlic powder))
- 1 bay leaf
- 1/2 teaspoon salt (I use coarse, kosher salt)
- 1/4 teaspoon black pepper (I use coarsely ground)
- 1 to 2 pounds boneless skinless chicken breasts (cut into 2-inch strips)
- Crumbled bacon and chopped chives or green onions (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 68%
CARBS 41G49% OF CAL
4G FIBER32G OTHER5G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 628mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1187mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.