Corn Chowder

1 medium onion, diced

1-2 pepper, diced [so this used bell peppers...I used my own which are hot peppers, which you will want to use less of...I used a little too much and it ended up being a little too spicy]

3 red potatoes, peeled and diced

1 tbsp oil

3 garlic cloves, minced

1 tsp barbecue seasoning (I used the PC Applewood rub...this said to use the new barbecue rub...the old one is spicier]

1/2 tsp cumin

1/2 tsp paprika [so I looked at the ingredients for the one I didn't have and so that's why I used cumin and paprika]

1 1/2 tsp salt

4 cups milk (they used almond milk, I used 2%), divided

3 cups frozen corn kernels (that's about a bag and a half)

2 tbsp cornstarch

Set Quick Cooker to sear and press start. Heat oil up and then add up onion, peppers, garlic, spices and salt. Cook uncovered for 4-5 minutes, stirring occasionally. Press cancel.

Add 2 cups milk, corn, potatoes to inner pot. Lock and select soup/stock setting and set for 8 minutes. Start.

When time is up, press cancel and do the manual release. Remove lid, set to sear and press start. Add 1 3/4 cups of milk to pot and bring to a boil. Dissolve cornstarch in the remaining 1/4 cup of milk and then stir into mixture. Stir constantly for 5-6 minutes until soup is thickened. Press cancel and serve.

Serves 6.