There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup from a can.

Laurie Colwin

In my opinion, soup is the ultimate winter comfort food, so this seems like the perfect time to share a series of my favorite soup recipes. Initially, I must confess that today’s recipe is not from either Beulah or Jane’s extensive recipe collections. However, like everything prepared in our kitchen, the dish was inspired by similar dishes prepared by our sweet mothers.

I’d like to begin this soup series with a recipe that is a twist on Beulah’s Potato Soup. Her original version was a Marlow family favorite and is very similar to my Instant Pot Potato Corn Chowder recipe. Mom’s potato soup called for fewer aromatics and I’ve substituted ham for bacon, otherwise the two recipes are both creamy, flavorful and hearty. Also, as a nod to convenience, my recipe is cooked in the Instant Pot. Hope you enjoy it!

Instant Pot Potato Corn Chowder

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 rib celery, finely chopped

4 slices thick-cut fully cooked ham

1 teaspoon salt

1/4 teaspoon black pepper

2 1/2 cups chicken broth

3/4 pound potatoes, peeled and cubed

2 cups frozen whole kernel corn

1/2 cup Half -and-half

1 tablespoon corn starch

Preparation:

1. Set the Instant Pot to Sauté. Add onion, garlic, and celery. Cook and stir one minute.
2. Add the broth, ham, potatoes and corn to the Instant Pot.
3. Put the lid on the cooker, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Note: It will take about 10 minutes to come to pressure and begin counting down.
4. When the cook time has elapsed, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.
5. Turn the Instant Pot to Sauté, whisk together cream and corn starch, and stir into soup to thicken slightly.
6. Serve with shredded cheese and green onions, as desired.