Melt the butter and mix it with the flour until a smooth paste is formed. Place the paste in the center of a piece of aluminum foil and gather the sides to make a sealed pouch. Flatten and set aside.
3 Tablespoons melted butter, 3 Tablespoons all purpose flour
Prep for Recipe
Dice the onion in ½" dice, slice the celery into ½" slices, slice the smoked sausage into ¼-½" slices. Cut the root end off of the cloves of garlic and smash with the back of a knife. Peel the paper off.
In the Ninja Foodi or Instant Pot, turn the sear/sauté on high. If using a stainless steel pot, reduce heat to medium-high. Melt butter and add in diced onions and celery. Add salt and pepper and stir. Sauté for 2-3 minutes.
1 teaspoon fine grind sea salt or kosher salt, ½-1 teaspoon black pepper, 3 Tablespoons butter
Add in sausage, garlic cloves, and bay leaf. Sauté another 2-3 minutes while you chop the potatoes.
1 bay leaf
Dice the potatoes into 1½-2" pieces and put into the pot. When all the potatoes are in the pot give everything a stir and deglaze the pot with chicken broth. Make sure to scrape the bottom of the pot to release and browned bits that may be stuck on the bottom.
Add the corn and the Cholula or other hot sauce. Stir to combine.
2 cups corn, 1 Tablespoon Cholula
Place the rack in the high position above the chowder and place the foil packet on top. If you don't have a rack, you can just sit the foil packet right on top of the chowder if you like. Turn the valve to seal and set the pressure on high for 2 minutes.
When the time is up turn the valve to the vent position to immediately release the pressure. Remove the lid.
Remove the foil packet and the rack. Scrape the roux into the pot and add the cream. Stir to combine.
1 cup heavy cream
Taste for seasonings and adjust as needed. Garnish with chopped celery leaves or parsley. Serve & Enjoy!
Salt and Pepper to taste, chopped celery leaves or parsley
This recipe yields about 10 cups of chowderStovetop Directions: Change the following ingredients:6 Tablespoons of flour 8 Tablespoons of butter.4 cups chicken broth.Heat a large pot on high heat and add the butter. Sauté the onions, celery, salt, pepper, and sausage slices in the butter for about 5 minutes, then add the smashed garlic and sauté another few minutes.Sprinkle the flour over the mixture and stir until all the butter is mixed in with the flour and then cook for another 2-3 minutes to cook off the flour taste.Add in 4 cups of chicken broth and stir. Cut and add the potatoes, bay leaf, and Cholula. Bring to a boil and then reduce to a simmer. Cover and simmer for 30 minutes or until the potatoes are fork-tender.Add the cream and stir. Taste and adjust seasonings as needed. Serve & Enjoy!