Ingredients:

• 2 tablespoons olive oil
• 1 bay leaf
• 1 cup chopped onions
• 3 garlic cloves minced
• 0.5 pounds red Idaho® potatoes diced
• 1 cup sweet corn kernels fresh or frozen
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon ground black pepper
• 2.5 cups vegetable broth
• 1 tablespoon all-purpose flour
• ½ cup heavy cream

For garnishing

• 2 tablespoons cheddar cheese
• green onions as needed

Directions:

1. Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
3. Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
4. Add vegetable broth and stir.
5. Put the lid on, move the vent to "sealing" and pressure cook on high for 8 minutes. When the cooking cycle is complete, move the steam valve to "venting".
6. Mix flour and cream until no lumps remain. Add to the chowder and mix well.
7. Let simmer for a few minutes to thicken the chowder.
8. Garnish with cheddar cheese and finely chopped green onions.

Stovetop Instructions

1. Add oil to a large saucepan over medium heat.
2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
3. Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
4. Add vegetable broth and stir. Bring to a boil.
5. Add corn and reduce heat to a simmer.
6. Cover and let chowder simmer for 10-12 minutes, or until potatoes are tender.
7. Mix flour and cream until no lumps remain. Add to the chowder and mix well.
8. Let simmer for a few minutes to thicken the chowder.
9. Garnish with cheddar cheese and finely chopped green onions.