Pressure Cooker Cashew Corn Chowder Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
The corniest bowl of corn chowder you've ever tried
Course: Soup
Cuisine: American
Servings: 6 Bowls
Author: Tony Bailey
  • 4 Tablespoons Butter
  • 2 White Onions Chopped
  • 3 Carrots Peeled & Chopped
  • 1 Cup Roasted Cashews (Rinsed if really salty)
  • 3 Cups Corn Kernels from about 6 ears
  • 6 Cups Liquid Toasted Corn Stock + Water
  • 1/4 Teaspoon Baking Soda
  1. Melt the butter in the base of your pressure cooker and add the onions, carrots and cashews
  2. Cook over medium for about 5 minutes
  3. Add the corn kernels, cooking liquid and baking soda and seal your pressure cooker.

  4. Raise the temperature and cook for 20 minutes once full pressure is reached
  5. Once depressurized and cooled, blend the mixture to a smooth consisentency