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Corn, Pepper, and Potato Chowder

6 servings
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 can chopped green chilies
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cumin
  • 2 cups chicken stock or broth
  • 2 cups peeled, cubed red potatoes
  • 2 cups frozen whole kernel corn, thawed
  • 1 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat Presto® 6- or 8-quart Multi-Cooker at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook 1 minute. Add stock and potatoes; bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 10 minutes or until potatoes are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.

Note: This recipe can be doubled for use in the Presto® 10-quart Multi-Cooker.

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