Type what you have

Ingredients

• ✓ corn
• olive oil
• shallot
• vegetable broth
• heavy cream
• cayenne pepper
• sea salt
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ corn
• potato
• onion
• butter
• beef base
• salt
• red pepper flakes
• black pepper
• water

Instructions

1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Ingredients

• ✓ corn
• olive oil
• chicken breast
• onion
• refried bean
• chicken broth
• picante sauce
• taco seasoning
• garlic powder
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Ingredients

• ✓ corn
• beef broth
• beef stew meat
• green bean
• tomato sauce
• tomato paste
• tomato vegetable juice cocktail
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Ingredients

• ✓ corn
• chicken breast
• chicken broth
• kidney bean
• tomato
• onion
• green pepper
• red bell pepper
• green chile pepper
• cumin

Instructions

1. 1 Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.

By Bette Wirth

Ingredients

• ✓ corn
• chicken soup base
• black bean
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ corn
• olive oil
• chicken breast
• onion
• garlic
• tomato
• water
• black bean
• chicken bouillon granules
• adobo sauce
• sugar
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. 2 Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.

By Cassie

Ingredients

• ✓ corn
• olive oil
• onion
• carrot
• celery
• garlic
• chili powder
• cumin
• black pepper
• vegetable broth
• black bean
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
3. 3 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
4. 4 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
5. 5 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

By YCHRISTINE

Ingredients

• ✓ corn
• butter
• chicken breast
• onion
• potato
• carrot
• pea
• milk
• water
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
2. 2 Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

By TD37

Ingredients

• ✓ corn
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• pea
• mushroom

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ corn
• ground beef
• carrot
• celery
• onion
• potato
• green bean
• pea
• tomato sauce
• tomato
• black pepper
• bay leaf
• thyme
• water

Instructions

1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
6. 6 Serve hot and enjoy!

By Sue's recipes

Ingredients

• ✓ corn
• cream cheese
• milk
• garlic
• cream of mushroom soup
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• shrimp
• bay scallop
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ corn
• bacon grease
• onion
• carrot
• celery
• garlic
• potato
• water
• chicken bouillon
• ham bone
• tomato
• tomato sauce
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes.
3. 3 Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
4. 4 Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
5. 5 Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

By Gayle Satre

Ingredients

• ✓ corn
• margarine
• celery
• carrot
• onion
• ham
• potato
• green bean
• water
• broccoli floret
• cream of mushroom soup
• processed cheese
• milk
• salt
• black pepper

Instructions

1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Ingredients

• ✓ corn
• olive oil
• onion
• butter
• sugar
• garlic
• cumin
• cayenne pepper
• chicken broth
• cilantro
• half-and-half
• milk
• salt
• pepper
• corn chip
• tomato

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ corn
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• shrimp
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ corn
• vegetable oil
• corn tortilla
• cilantro
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• onion
• green chile pepper
• enchilada sauce
• tomato
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. 5 Cut tortillas into strips, then spread on a baking sheet.
6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Ingredients

• ✓ corn
• vegetable cooking spray
• corn tortilla
• cilantro
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• banana pepper
• onion
• enchilada sauce
• tomato
• chicken breast

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• ✓ corn
• radish
• lime
• onion
• jalapeno pepper
• cilantro
• cabbage
• potato
• chayote
• cilantro
• carrot
• water
• tomato
• beef broth
• onion
• black pepper
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ corn
• okra
• lima bean
• pea
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• pepper
• salt
• cayenne pepper
• thyme
• beef bouillon
• italian seasoning
• tomato
• beef broth
• vegetable juice
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ corn
• bacon
• onion
• green bell pepper
• pimento pepper
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet; cook and stir over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, leaving grease in the skillet.
2. 2 Stir onion and bell pepper into the skillet; cook until onion has softened and turned translucent, about 5 minutes. Add corn, pimento peppers, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper.

By ShayLa Haguewood

Ingredients

• ✓ corn
• seashell pasta
• carrot
• leaf lettuce
• cucumber
• green pea
• mayonnaise
• brown sugar
• curry powder
• garlic salt
• cheddar cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ corn
• tomato
• white rice
• tomato sauce
• chicken broth
• bacon
• onion
• red bell pepper
• black olive
• salsa
• chili powder
• cumin

Instructions

1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Ingredients

• ✓ corn
• chicken broth
• tomato sauce
• bacon
• onion
• white rice
• tomato
• green bell pepper
• chili powder
• salt
• black pepper
• black olive

Instructions

1. 1 Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
3. 3 Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper.
4. 4 Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

By DEED330

Ingredients

• ✓ corn
• red potato
• garlic
• ground beef
• flour
• carrot
• green bean
• pea
• beef broth
• ketchup
• sour cream
• milk
• sharp cheddar cheese

Instructions

1. 1 Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 2 Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3. 3 Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. 4 BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

By Kraft

Ingredients

• ✓ corn
• olive oil
• cauliflower
• greek yogurt
• chicken broth
• salt
• black pepper
• ground turkey
• garlic
• beefy onion soup mix
• all-purpose flour
• water
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
3. 3 Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
4. 4 Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.

By Cindylee Bloomer

Ingredients

• ✓ corn
• chili powder
• pea
• milk
• butter
• oregano
• thyme
• worcestershire sauce
• turkey gravy
• ground turkey
• garlic
• onion
• sweet potato
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash halves on a baking sheet; brush insides with about 1 tablespoon oil and season with salt and black pepper.
3. 3 Bake in the preheated oven until squash is very tender, about 30 minutes. Leave oven on.
4. 4 Meanwhile, place sweet potatoes in a large pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion and garlic; season with salt and black pepper. Cook until onion is soft and brown, 5 to 7 minutes.
6. 6 Set aside ⅓ onion-garlic mixture. Add turkey to the skillet; cook until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano; cook and stir until well combined, 2 to 3 minutes.
7. 7 Remove and discard squash seeds; scoop squash flesh into a bowl. Add sweet potatoes, reserved ⅓ onion-garlic mixture, butter, and milk; mash until smooth.
8. 8 Spread turkey mixture into bottom of a 9-inch square baking pan; top with corn and peas. Spread squash-potato mixture evenly over top; sprinkle with chili powder.
9. 9 Bake in the preheated oven until top begins to brown, 30 to 45 minutes.

By BlbryCpcake

Ingredients

• ✓ corn
• cheddar cheese
• water
• gravy mix
• celery
• carrot
• broccoli
• green pea
• mushroom
• black pepper
• salt
• ground beef
• garlic
• onion
• vegetable oil
• butter
• milk
• salt
• russet potato
• yam
• chicken broth

Instructions

1. 1 Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
5. 5 Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
7. 7 Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
8. 8 Bake in the preheated oven until cheese is melted, about 10 minutes.
9. 9 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

By Jjmcrae

Ingredients

• ✓ corn

Instructions

1. 1 Wrap each ear of corn in a damp paper towel. Place all ears into a large zip-top bag, but don't seal the bag.
2. 2 Microwave on high for 8 minutes, flipping the bag halfway through.

By Baking Nana

Ingredients

• ✓ corn

Instructions

1. 1 Gather all ingredients.
2. 2 Remove husk and silk from ear of corn.
3. 3 Wet a paper towel, then wring it out so it's still moist. Wrap the moist towel around the ear of corn and place it on a microwave-safe plate.
4. 4 Cook in the microwave until kernels are tender but still crisp when poked with a knife, 2 to 5 minutes.
5. 5 Carefully remove and discard paper towel before serving.

By cheri