Veggie and Sausage Chowder

 

• 1 Tbsp butter
• 1 lb ground sausage
• 2 cloves garlic, diced
• 1 cup onion, chopped
• ¾ cup carrots, chopped
• 1 tsp thyme
• 1-1 1/2 C hash browns (seasoned
• 4 cups broth, chicken or vegetable
• 1 can corn
• 2 medium zucchini, cut into bite-size cubes
• 1 4 ounce can diced green chilis
• 1 cup heavy cream
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper

INSTRUCTIONS

 

• Turn instant pot to sauté.  Cook and stir sausage.  
• Add garlic, onion, carrots and thyme. Cook and stir until onions are tender. 
• Add potatoes and broth. Bring to a boil, cover and reduce heat. Simmer for 5-7 minutes.
• Stir in corn, zucchini and green chilis. Bring to a boil again, cover and reduce heat and cook for another 5-7 minutes. 
• Stir in cream, milk, salt, pepper. Stir and heat through. Don't allow it to come to a boil.
• Ladle about half of the soup into a bowl and use an immersion blender to puree. Or use a regular blender. Pour back into soup and stir to combine.
• Salt and pepper to taste.