Ingredients
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6 ears of Corn
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4 tbsp of Unsalted Butter
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½ cup of chopped Onion
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3 cups of filtered Water
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2 diced medium Potatoes
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2 tbsp of Cornstarch
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2 tbsp of filtered Water
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3 cups of 2% Milk
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1/8 tsp of ground Cayenne Pepper
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4 slices of diced cooked Bacon
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2 tbsp of dried or fresh Parsley
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Kosher Salt
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ground Black Pepper
Directions
After the kernels are removed, the cobs make a wonderful broth. You can balance the sweetness out with cayenne pepper or salty bacon.
Steps
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1
Done
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Shuck corn. Cut off kernels with sharp knife. |
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2
Done
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Choose Sauté option. Add butter. When the butter has melted completely, add onion. Stir occasionally while cooking till onion becomes tender. |
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3
Done
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Add 3 cups filtered water and the corn cobs to pot. Lock lid on. Choose High pressure option and then 10 minutes of cooking time. |
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4
Done
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When the timer has beeped, turn pressure pot off. Do quick release of pressure. Remove and discard corn cobs. Leave broth from corn cobs in pot. |
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5
Done
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Place steamer basket in pressure pot. Add corn kernels and diced potatoes. |
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6
Done
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Lock lid on. Choose High pressure and four minutes of cooking time. Select Start button. When the timer has beeped, turn pot off. Do a quick release of pressure. Remove strainer basket carefully. |
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7
Done
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Dissolve corn starch in 2 tbsp. of filtered water in small sized bowl. Choose Simmer. Add corn starch mixture to pot. Stir till soup has thickened. |
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8
Done
|
Add and stir parsley, bacon, potatoes, corn and cayenne pepper. Season using kosher salt and ground pepper, as desired. Heat but do not allow to boil. Serve hot. |
