This creamy, colorful chowder combines many delicious vegetables and accents them with a bit of smoked ham. Improvisation is easy. Broccoli can be used in lieu of cauliflower, and peas instead of corn.
1 medium Idaho potato (about 10 oz.) 1 medium onion (about 4 oz.) 2 C. cauliflower 1 C. chicken broth or stock 1/2 tsp. dried thyme 3 C. milk 1 1/2 C. diced smoked ham 1 1/4 C. fresh or thawed frozen corn 1 small red bell pepper, diced 2/3 C. shredded American cheese 2 Tbs. flour 1/4 C. fresh minced parsley or cilantro salt and pepper to taste
Peel the potato and cut into 1/2" cubes. Dice the onion. Place in pressure cooker along with cauliflower, stock/broth, and thyme. Cover pressure cooker and bring up to full pressure (15 lb.). Reduce heat to stabilize pressure and cook for 1 minute. Release pressure. Add 2 3/4 C. milk, the ham, corn, red peppers, and cheese. Stir flour into remaining 1/4 C. of milk and add to pot. Cook over high heat, uncovered, until cheese is melted and soup is hot, about 5 minutes. Add parsley or cilantro and salt and pepper to taste. Serve hot. Yield: about 6 cups