Summer Vegetable Chowder

Name: Summer Vegetable Chowder
Ingredients: 1 1/2 cups chopped sweet yellow onion (from 1 onion); 2 tablespoons extra-virgin olive oil; 3 garlic cloves, chopped (about 1 Tbsp.); 2 tablespoons salted butter; 1/4 cup all-purpose flour; 4 cups chicken or vegetable stock; 2 cups fresh or frozen yellow corn kernels (from 2 ears); 2 cups chopped zucchini (from 1 large zucchini); 2 cups fresh or frozen butter beans; 16 ounces Yukon Gold potatoes, cut into 1/2-in. cubes; 1 poblano chile, seeded and chopped; 2 teaspoons table salt; 1 teaspoon black pepper; 4 thyme sprigs; 2 bay leaves; 2 cups seeded and chopped tomato (from 2 tomatoes); 1 cup heavy cream; Basil pesto; Bacon and chives; Crispy shallots or fried onions

20 ingredients

2 steps

Ingredients

1 1/2 cups chopped sweet yellow onion (from 1 onion)
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped (about 1 Tbsp.)
2 tablespoons salted butter
1/4 cup all-purpose flour
4 cups chicken or vegetable stock
2 cups fresh or frozen yellow corn kernels (from 2 ears)
2 cups chopped zucchini (from 1 large zucchini)
2 cups fresh or frozen butter beans
16 ounces Yukon Gold potatoes, cut into 1/2-in. cubes
1 poblano chile, seeded and chopped
2 teaspoons table salt
1 teaspoon black pepper
4 thyme sprigs
2 bay leaves
2 cups seeded and chopped tomato (from 2 tomatoes)
1 cup heavy cream
Basil pesto
Bacon and chives
Crispy shallots or fried onions

Directions

1

Set Instant Pot to Saute. Add onion, olive oil, and garlic, and cook, stirring occasionally for 2 minutes. Add butter, and let melt. Add flour; cook, whisking constantly, until mixture is slightly browned, about 2 minutes.
2

Cover with lid, and turn lid valve to Seal, and set to the Soup setting for 7 minutes. Release valve with a towel (being careful of the pressurized steam that will explode out), and release steam until it stops.