Two-corn chowder with green chili and scallions from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 11) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LifeofPie on October 22, 2022

    I followed this recipe using the fast Instant Pot method. The only changes that I made to it included increasing the heavy cream to 3/4 cup. I felt that this change made it more chowder-ish. I was also heavy on the chicken soup base "Better Than Broth" that I used as chicken broth mixed w/ the 3 cups of water. I was thinking that with no real spices that this recipe would be bland and boring, but not so. I added some additional salt once in the bowl. I'd make it again.

  • Shewi128 on October 10, 2022

    Again, very simple ingredients with great results. We all loved this--even the corn haters. The hominy added a great texture. I would make this again. I made this in the InstantPot using the "fast" method.

  • lou_weez on October 07, 2020

    This was really tasty. I used frozen corn and omitted the chili.

  • Maefleur on August 04, 2020

    This chowder is full of corn flavor, we loved it! Sweetness from the fresh corn and nice chewiness from the hominy. I used what was available, butter and sugar corn, yellow hominy and white potatoes. I also omitted the cream out of preference. Summer in a bowl! I used The fast version in an instant pot but this could easily be done in a stove top pot as well.

  • southerncooker on June 30, 2020

    Picky hubby loved this and so did I. I used peeled russet potatoes instead of Yukon gold since that's what I had. I went with fast method in Instant Pot.

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