Sausage Corn Chowder
Serves 4
1 ½-‐pounds ground sausage
1 medium onion, chopped coarsely
6 medium potatoes, peeled, chopped
1 bay leaf
2 (15-‐ouces) cans cream-‐style corn
1 tablespoon cornstarch
5 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
6 English muffins, toasted
Set dial on pressure cooker to 10 minutes, add sausage and cook un@l
lightly brown, about 10 minutes.
Add remaining ingredients, except English muffins, secure lid and set
dial to 5 minutes.
When cook @me is complete, and pressure is fully released, carefully
open lid. Set dial to 10 minutes.
Dissolve corn starch in ¼ cup of milk, add to chowder followed by
remaining milk, salt and pepper.
Set dial on the pressure cooker for 10 minutes longer and s@rring
occasionally bring to a full boil.
Serve warm with toasted English muffins.
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