Southwestern Chicken Corn Chowder

Total Time
Prep 20 mins
Cook 15 mins

A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer.

Ingredients Nutrition


  1. In a pressure cooker, saute bacon until crisp.
  2. Add oil, onion, garlic and chicken. Saute 3 minutes.
  3. Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
  4. Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
  5. Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
  6. If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.
Most Helpful

Great soup. I will use heavy cream next time. I like my chowders very creamy. Thanks for<br/>sharing!

gefox3 January 22, 2015

Loved this soup, and could detect the deeper flavor from using bone-in chicken breasts. If Step 3 had been clearer about the type of pressure release to be used, I would have given 5 stars; normally, when additional cooking is needed, a quick release should be used (following the recommendation of the p.c. manufacturer). Great soup! This worked very well in a Kuhn-Rikon 5-Liter pressure braiser. Made for Name That Ingredient tag game.

KateL April 14, 2014