Title: Corn and potato chowder
 Categories: Digest, Dec., Fatfree
      Yield: 1 Servings
 
      2 c  Coarsely chopped onions
           (preferably red)
      4 c  Boiling veg. stock (or
           More)
      1 lb Thin-skinned potatoes,
           Peeled and cut into 1/2"
           Dice
      1 lg Red bell pepper, seeded and
           Diced
      4 c  Fresh or frozen (defrosted)
           Corn kernels
      2 ts Fresh or 1/2 t dried thyme
 
  Heat some stock in the cooker.  Cook the onions over medium-high heat,
  stirring frequently, for 1 minute. Add the rest of the stock,
  potatoes, red bell pepper, 1 C of corn, and thyme. (She notes here
  that if you are using fresh corn, add the cobs too for more
  sweetness.)
  
  Lock the lid in place.  Over high heat, bring to high pressure. Lower
  the heat just enough to maintain high pressure ad cook for 4 minutes.
  (!!! I was impressed !!!) Reduce the pressure with a quick-release
  method. Remove the lid, tilting it away from you to allow any excess
  steam to escape.
  
  Remove the corn cobs (if used).  With a slotted spoon, put about 2 C
  cooked veggies into a food processor and puree them w/2 more C of the
  corn. (I just dumped the 2C corn into the cooker and used one of
  those hand-held blenders right in there to puree things together
  until it looked nice.) Stir the puree back into the soup together
  with the remaining C of uncooked corn.  Add salt and pepper and
  simmer until the just-added corn is tender, 2-3 minutes.
  
  Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13
  Issue 30] Dec. 30, 1994. (Adapted from Great Vegetarian Cooking Under
  Pressure's Celery, Corn, and Potato Chowder):
  
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