This recipe came about because of new toys in the kitchen and a trip to Utah.
When I was visiting my mom and stepdad in Utah this summer, we had dinner at the St. Regis in Deer Valley and while everything was delicious, the thing that stood out the most was a corn chowder. And it was extra amazing because it was dairy-free. No cream, but smooth as silk.
I was convinced I could make something similar (but with MOAR PROTEIN!) and wanted to figure out how to do it with my Instant Pot and my immersion blender. Continue reading