In your Dutch oven or large pot, add in the butter and sauté the onions until they are translucent.
Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.
Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.
Serve and top with bacon and the sliced green onions.
Additional Tips for Success
Feel free to omit the salt if you are worried about the chowder being too salty due to the chicken broth. You can also add water to the chowder to help tone it down a bit. Remember, it’s easier to ADD salt than remove it.
You may need to adjust your cooking time depending on whether you use fresh or frozen corn.
Melt butter over medium heat in a 6 quart pot or Dutch oven and saute the onion, celery, and carrots until tender.
Add in the chicken and season with salt and pepper.
Pour chicken broth over the chicken and vegetable mixture.
Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
Uncover and return mixture to a boil and stir in noodles and corn.
Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
Notes: If soup is too thick, add additional chicken broth.
Chicken Corn Noodle Soup
Ingredients
1 medium yellow onion, chopped
2 celery ribs, chopped
1 cup carrots, chopped
3 tbsp. butter
2 pounds boneless skinless chicken breasts, cubed
12 cups chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
2 cups uncooked egg noodles
2 cans (14-3/4 oz) whole kernel corn, drained
2 cans (14-3/4 oz) cream-style corn
Instructions
Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
Add in the chicken and season with salt and pepper.
Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
Notes: If soup is too thick, add additional chicken broth.
Instant Pot Broccoli Cheese Soup is the perfect way to enjoy a homemade soup without spending hours in the kitchen. It’s also an easy, healthy dinner option that your whole family can enjoy.
With just a few ingredients and the convenience of instant pot cooking, you can have delicious soup ready in no time.
This broccoli cheese soup is packed with flavor and has all of the cheesy goodness you love.
The instant pot seals in all of the flavors while infusing them into each bite. Plus, it’s made with real ingredients like fresh vegetables and spices.
Making this soup in the instant pot not only cuts down on prep time but also makes clean-up a breeze.
The instant pot also allows you to cook the soup quickly so you can enjoy it in no time.
Plus, with instant pot cooking, there’s less of a chance of burning or overcooking your ingredients, making this an all-around winner for quick and easy meals.
So if you’re looking for a nutritious dinner option that’s ready fast, Instant Pot Broccoli Cheese Soup is sure to hit the spot!
It’s a delicious way to add some variety to your dinner table this week. Now, who’s ready to get cooking?
Instant Pot Broccoli Cheese Soup
Ingredients:
2 tbsp. butter
1 cup diced celery
1 cup diced carrots
1 ½ cup diced onion
4 cups chopped broccoli florets
2 cups water
2 cups heavy whipping cream
5 cloves minced garlic
3 cups shredded cheddar cheese
Salt and pepper to taste
Directions:
Set Instant Pot to Saute and once it reads Hot, add butter.
Toss in onions, carrots, and celery and cook for 5 minutes. Stirring frequently.
Once the onion is translucent, turn off Saute.
Stir in broccoli and water.
Lock Instant Pot lid into place and set seal to sealing.
Press Manual and set time to 5 minutes.
Once the timer beeps, release pressure.
Remove the lid and select Saute mode.
Stir in heavy whipping cream and garlic.
Slowly add cheese while stirring until cheese melts completely.
Turn off Saute and add salt and pepper to taste.
Serve immediately or let cool and freeze for later.
Instant Pot Broccoli Cheese Soup
Ingredients
2 tbsp butter
1 cup diced celery
1 cup diced carrots
1 ½ cup diced onion
4 cups chopped broccoli florets
2 cups water
2 cups heavy whipping cream
5 cloves minced garlic
3 cups shredded cheddar cheese
Salt and pepper to taste
Instructions
Set Instant Pot to Saute and once it reads Hot, add butter.
Toss in onions, carrots, and celery and cook for 5 minutes. Stirring frequently.
Once the onion is translucent, turn off Saute.
Stir in broccoli and water.
Lock Instant Pot lid into place and set seal to sealing.
Press Manual and set time to 5 minutes.
Once the timer beeps, release pressure.
Remove the lid and select Saute mode.
Stir in heavy whipping cream and garlic.
Slowly add cheese while stirring until cheese melts completely.
Turn off Saute and add salt and pepper to taste.
Serve immediately or let cool and freeze for later.
Bean and bacon soup is the perfect comfort food – it’s hearty, filling, and warming. And best of all, it’s easy to make.
Who doesn’t love a big, steaming bowl of soup on a cold day?
This recipe is simple but delicious – just cook the bacon until crisp, then add the beans, broth, and other spices. Let it simmer for a while to let the flavors blend, then enjoy!
This Zuppa Toscana soup recipe includes a ton of flavor! Pair this with your favorite bread recipe this week.
Every now and then, I crave a good bowl of soup. Not just any soup though. I like to put a lot of tasty ingredients in my recipe for a hearty soup.
This Zuppa Toscana soup recipe is exactly that. When I’m craving a good Italian meal, this is my go to soup.
You may have heard of Zuppa Toscana if you’ve visited your local Olive Garden. If you aren’t sure what it means, Zuppa means soup and Toscana means Tuscan = Tuscan Soup.
Serve this recipe with your favorite homemade bread!
