Cheesy Ham & Corn Chowder

Description

Cheesy Ham & Corn Chowder

Cooker Device: 
Emeril Everyday
Pressure AirFryer

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1 1⁄2 pound
russet potatoes (about 3 medium), peeled and cut into 1/2-in. cubes
4 cups
fresh or frozen corn, thawed (about 20 oz.)
4 cups
cubed ham
2
small onions, chopped
4
celery ribs, chopped
4
Garlic cloves, minced
1⁄4 teaspoon
pepper
3 cups
Chicken broth
2 tablespoons
Cornstarch
2 cups
whole milk
2 cups
shredded sharp cheddar cheese
1 cup
sour cream
3 tablespoons
minced fresh parsley

Instructions

1. Combine the first 8 ingredients in inner pot. Cover with glass lid. Press slow cook function; select vegetables setting. Select timer; set to 10 hours. Start. Cook until potatoes are tender.

2. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cover with glass lid. Press slow cook function; select vegetables setting. Press timer; set to 25 minutes. Press temp; set to 212°. Start. Cook until thickened, stirring occasionally. Stir in cheese, sour cream and parsley until cheese is melted.