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Disclaimer: Okay, so I might be a tad bit obsessed with my Instant Pot…
It’s recipes like this Black Eyed Pea and Corn Chowder that are responsible though! Y’all, really, any recipe that requires I only open the cans, do a quick stir, and press start are the kind of recipes I dream about. This creamy, cheesy, slightly spicy (totally optional, I mention this for my sister-in-law), soup is dreamy, that you too are NOT gonna be able to resist.
I mean this soup is E to the Z! EASY! It’s also not required that you own an Instant Pot because your slow cooker will work just fine. I can even give you a stove top version cause I really want you to make this soup.
This sheer soup perfection is what I consider a “pantry recipe” meaning it’s one you can make easily with ingredients you keep stocked in the pantry. I get that you might not have cupboards busting at the seams with random cans of black-eyed-peas like my mom, but taste this soup and you might. Creamed Corn is kind of one of those “wait, why do I have this, I don’t even remember buying it” kind of cans, but again, let’s start stocking those shelves. Here’s what your gonna need:
- Creamed Corn (canned)
- Black-Eyed Peas (canned)
- Rotel or Diced Tomatoes (yep, canned)
- Diced Green Chilies (still canned)
- Spices, get creative here
We do need a few standard fridge items as well, but I’m willing to bet you probably already have them:
- Heavy Cream or Milk (Almond and Coconut Milks will work too)
- Cheese (basically the standard of all standard fridge staples)
Do you see what I mean here by easy? This is life! Let’s make life easy, let’s make soup! In fact, let’s take it next level, cause that’s what I do, I take soup next level. To all of you in cyberland out there who are trying to consume a few more veggies in life, (I mean aren’t we all?) but are finding the struggle to be so real, then try adding some riced cauliflower. You’re not even gonna know it’s there and you’re getting all the benefits! Hello, yes, that is winning at life.
Let’s win at life people!!
Easy Instant Pot or Slow Cooker recipe right here!! Most of the ingredients for this Black Eyed Pea and Corn Chowder are items that can be stocked on your pantry shelves for whenever you need a quick and easy dinner.
- 1 lb Boneless, Skinless, Chicken Breast
- 4 Garlic Cloves, minced
- 1 cup Chicken Broth
- 2 cups Canned Coconut Milk, shaken
- 3 cans Creamed Corn
- 2 cans Black-Eyed Peas
- 1 can Rotel (or Diced Tomatoes if you’d prefer less of a kick)
- 1 4-ounce can Diced Green Chilies
- 1 teaspoon Chili Powder
- 2 teaspoons Ground Cumin
- 2 cups Gouda Cheese, shredded
- 1 cup Frozen Riced Cauliflower (if you want to win at life)
- Salt and Pepper, seasoning
- Optional Garnishes: Lime Wedges, Sour Cream, Extra Cheese (do it!), Cilantro
- Instant Pot: Place all of the ingredients listed EXCEPT the Gouda Cheese and garnishes into your Instant Pot. Give the contents a quick stir, close, and set the valve to “sealing.” Press the Manual button and set the timer for 15 minutes. Once the timer has gone off press the Keep Warm/Cancel button and turn the valve to “venting.”
- After the steam has released, remove the lid and pull out your chicken pieces. Shred using 2 forks on a cutting board and return to the Instant Pot (you can also just use the forks to shred the chicken in the pot as well).
- Serve with garnishings of your choice.
Slow Cooker: Place all the ingredients into your slow cooker and cook for 4 to 5 hours on low, or 2 to 3 hours on high. Test the chicken to make sure it reaches an internal temp of 165 degrees. Remove the chicken and shred using 2 forks, while the chicken is still warm, return to the slow cooker and stir. Serve with garnishes of choice.
Stove Top: Place all of the ingredients except the chicken into a large stockpot and cook on medium heat for 12 to 15 minutes, or until the soup begins to bubble. While the soup is cooking in a skillet, with a lid poach the chicken, by adding 1-inch of water to the bottom and cooking on medium-high heat. Cook chicken on each side for 10 to 12 minutes or until the internal temp reached 165 degrees (important!). Use 2 forks to shred the chicken and add to the soup. To save time, you could also shred the chicken off of a whole rotisserie chicken from your grocers’ deli.
- Serving Size: 1 bowl
- Calories: 730
- Sugar: 11.7g
- Sodium: 1022
- Fat: 40 g
- Saturated Fat: 28 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 43 g
- Cholesterol: 142 mg