First, I made sure I had all the correct ingredients in the correct measurements such as the small detail as, "1½ cups of frozen corn" and "1/4 cup dry white wine" (Zimmerman 132). Then, after a few times using the Instant Pot, I have gotten used to the procedures when cooking. For example, I had trouble adjusting the pressure from high to low, quick releasing, and even unlocking the lid. But I'm glad to say I have gotten used to it... more or less. It's still a little tricky, but cooking the chowder, I had to stir and add a lot therefore I didn't have much trouble.The hardest thing about it, in my opinion, was mixing in the flour. The flour overall thickens the chowder from a liquid to a thick substance. "Stir in the flour and cook until it turns a very light tan color, 2 to 3 minutes." Stirring the flour with the scallions not only hurt my arm, it also felt as if I was stirring more than just a few minutes. The milk added afterwards made it much more easier to incorporate everything together.
The potatoes and the corn took the longest to cook due to the time the potatoes need to tenderize and the time the corn needs to thaw out. In the book it says, "Add the potatoes and corn. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 5 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid" (Zimmerman 133).
Overall, the chowder was very creamy and warmed me up inside. The taste makes me feel as if I'm eating in a very fancy restaurant in an expensive city.
What food do you like to eat when the weather gets colder?
