Cajun Corn Chowder

Traditional maque choux is a dry side dish, but I think it lends itself very well to a chunky, thick, creamy, spicy chowder. I often use a package or two of frozen mirepoix to save time chopping the veggies.

Active Time: 15 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 40 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free • 10 Ingredients or Less • SERVES 6

• 1 (10-ounce) package frozen corn
• 2 cups quartered baby potatoes
• 1 cup canned diced tomatoes, undrained
• 1 cup diced onion
• 1 cup stemmed, seeded, and diced green bell pepper
• 1 cup diced celery
• 2 teaspoons Cajun seasoning
• 1 teaspoon kosher salt
• 1 cup water
• ½ cup heavy cream, half-and-half, or almond milk
• ¼ cup chopped fresh thyme

1. In the Instant Pot, combine the corn, potatoes, tomatoes, onion, bell pepper, celery, Cajun seasoning, salt, and water. Mix well.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure. Stir in the cream.

3. Using an immersion blender, purée some of the soup to thicken slightly. Add a little water, if necessary, to reach the desired consistency.

4. Stir in the thyme and serve.