Hey everybody, fall is finally here! I don’t really need an excuse or season to make soups but I must admit that soup is one of my favorite things about fall and winter. I thought I’d get things started with some Pressure Cooker Sausage Vegetable Chowder. Sausage Corn Chowder has been one of my favrite soups for many years now. Sausage Vegetable Chowder is a spinoff of that soup. The only real difference between the two is the instead of using all corn, this recipe uses a couple of vegetables. Because corn has a sweeter flavor and a different texture than say peas, the resulting taste is completely different. This souyp is really easy to make. It’s filling and warms your belly from the inside, making it perfect for chilly weather. Here’s how I made it.
Pressure Cooker Sausage Vegetable Chowder
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- electric pressure cooker (I used a Gourmia 12 qt)
- measuring cups
- measuring spoons
- silicone cooking spoon
- cutting board
Pyrex 3-piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceStarPack XL 13.5″ Silicone Serving SpoonOXO Good Grips 10.5 x 14.5″ Utility Cutting BoardGourmia 12Qt Electric Digital Multifunction Pressure Cooker
- 2 lb ground Italian sweet sausage
- 7 medium sized potatoes, diced
- 2x 12 oz cans evaporated milk
- 2 cups heavy cream
- 2 cups water
- 1x 15.25 oz can sweet corn
- 1x 14.75 oz can creamed corn
- 10 oz frozen peas and carrots
- 3 tbsp Italian seasoning
- 2 tsp onion powder
- salt and pepper to taste
- corn starch (optional, if you wish to thicken the soup on the first day)
Set the electric pressure cooker to saute and brown the sausage.
While the sausage is browning, peel and dice the potatoes.
Once the sausage has browned, add all of the remaining ingredients to the pot.
Set the pressure cooker to manual for 11 minutes.
Once the cooking cycle has finished, do a quick pressure release.
Serve with salt and pepper to taste.