DIY Instantly Corny Soup!

On the menu this week was the Hearty Corn and Potato Soup, from “The Ultimate Instant Pot Cookbook” by Coco Morante (p.87). I also chose to pair this soup with a jalapeno cornbread mix that I received as a stocking stuffer this past Christmas, which is shown in my pictures, but not included in my pricing or ratings. Since this recipe was from a cook book that I have at home, I created the following Sketchnote documenting the ingredients and recipe steps:

The finished soup was a luxuriously rich and creamy comfort-food of a soup (which is surprising given the actual quantities of butter and cream added are not much) with a texture that was smooth, but still had enough substance to give your mouth something to do while eating. It was sort of like a vegetarian chowder, or at least what I imagine a vegetarian chowder would resemble since I have not actually tried one. The only modification I made to the original recipe, was substituting chicken stock for vegetable, and this was only done because it turned I was out of vegetable stock. I do realize that this means my soup was not vegetarian, but I don’t think the change in stock would dramatically affect the resulting soup. In the future, I would be interested to try adding leeks to this, as I feel these would pair splendidly with the celery, potato and onions. I would also like to make it with the correct, vegetarian, stock and compare if this changes the overall taste.

As you will see from my scoring table below, this soup recipe was super easy and fast to make and, as mentioned, was very delicious, receiving praise from my husband and requests for seconds from my toddler! As an added bonus, the entire pot of soup only cost about $10 to make and, as this resulted in five servings, this meal came to under $2 per serving which I consider very affordable. My only real complaint is that the recipe only makes five to six servings so next time, I will double it so that I have enough for a few dinners and still be able to set some aside for freezing. For this first attempt, I set aside about 2 servings in the freezer and will report back in a few weeks on how they taste.