Instant Pot Corn Chowder
Ingredients
The chowder
-
6-8
ears
Corn (shucked & kernels removed) or 5 cups of corn
-
7
slices
Thick Cut Bacon (chopped)
-
1
Onion (diced)
-
3
Tbsp
Butter
-
2
cloves
Garlic (minced)
-
1
tsp
Kosher Salt
-
½
tsp
Pepper
-
2
sprigs
Fresh Thyme (or ½ tsp dried thyme leaves)
-
3
med
Potatoes (peeled and diced)
-
4
cups
Chicken Broth (low sodium)
To finish
-
3
cups
Half and Half
-
6
Tbsp
Flour
-
to taste
Reserved Cooked Bacon
-
to taste
Fresh Parsley (garnish, chopped)
Instructions
- 1. Sauté the bacon until cooked, then set aside and leave 2 Tbsp of bacon fat in the pot.
- 2. Add onion and butter to the pot and cook until softened.
- 3. Add garlic and cook for about 30 seconds, stirring frequently.
- 4. Stir in corn, salt, pepper, thyme, and potatoes.
- 5. Add chicken broth and half of the cooked bacon, then cancel the sauté setting.
- 6. Close the lid, set the steam release knob to sealing, and pressure cook on high for 5 minutes.
- 7. After cooking, let the pot sit for 15 minutes for natural release, then release any remaining steam.
- 8. Whisk flour into half and half until dissolved.
- 9. Turn on the sauté setting, stir in the flour/half and half mixture until the soup thickens.
- 10. Turn off the pot, add the remaining bacon, adjust salt to taste, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
6-8
Calories
353
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
30mg
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