Broccoli And Corn Chowder

• 1 whole Medium Onion
• 1-1/2 cup Leek, Thinly Sliced (stalks Only)
• 2 Tablespoons Unsalted (sweet) Butter OR Oil
• 1 pound Potatoes
• 2 cups Broccoli Stalks (or As Many As You Have On Hand), Peeled And Chopped
• 1 cup Corn Kernels (fresh, Canned Or Frozen)
• 5 cups Vegetable Or Chicken Stock (or Both)
• 1/2 cups Milk
• 1 Tablespoon Fresh Parsley, Chopped
• Salt To Taste

1. Dice the onion and chop the leeks finely, using only the white/light green part.
2. In the pressure cooker, or a large saucepan, melt the butter or oil. When melted/hot, add the leeks and onions and cook for 5 minutes or until soft and lightly browned.
3. Peel and slice the potatoes into 1cm (1/2 inch) cubes. Peel the broccoli stalks as well as you can and roughly chop.
4. When the onions and leeks are cooked, add the potatoes, broccoli stalks, corn and stock.
5. If using a pressure cooker, place the lid on and turn the heat to high until the cooker reaches high pressure. Adjust the heat and maintain high pressure for 3-4 minutes. Turn off the heat and release the pressure using the quick-release method.
6. If using a regular stove-top, simmer on a low heat with the lid on for 50 minutes or until the potatoes are soft and broccoli stalks are cooked through.
7. Stir through milk and fresh parsley, season with salt to taste and serve.

onion, butter, potatoes, broccoli stalks, corn, vegetable or chicken, milk, fresh parsley, salt

Taken from tastykitchen.com/recipes/soups/broccoli-and-corn-chowder/ (may not work)