Instant Pot Chicken Corn Chowder
Ingredients
The base
-
6
slices
Thick Cut Bacon (or 8 slices thin), chopped
-
1
Onion, diced
-
1
rib
Celery, diced, about ½ cup
-
½
teaspoon
Mexican Oregano (or regular)
-
½
teaspoon
Thyme Leaves, dried (or 1 tsp fresh)
-
1
teaspoon
Salt (or to taste)
-
½
teaspoon
Pepper
-
2
teaspoons
Smoked Paprika (or regular)
-
4
cloves
Garlic, pressed or minced
-
1
(4 oz) can
Diced Green Chiles
-
2
medium
Potatoes, peeled and diced
-
1-2
Jalapeño, seeded and diced
-
1
Red Bell Pepper, diced
-
3
cups
Chicken Broth, low sodium
-
3
cups
Corn Kernels (frozen, fresh, or canned, drained)
-
1-2
Chicken Breasts, skinless/boneless, raw, cut in half
To Finish
-
1
cup
Heavy Cream
-
¼
cup
Flour
Instructions
- Prepare all ingredients by chopping the vegetables and bacon, and cutting the chicken.
- Turn on the sauté setting of the Instant Pot and cook the chopped bacon until done, then drain most of the fat, leaving 1 tablespoon.
- Sauté the onion and celery until softened, scraping the bottom of the pot.
- Add the oregano, thyme, salt, pepper, and smoked paprika, stirring well.
- Incorporate the garlic and diced green chiles, stirring to combine.
- Add the diced potatoes, jalapeño, red bell pepper, chicken broth, and corn, mixing thoroughly.
- Place the chicken on top, close the lid, and set the steam release knob to sealing.
- Cancel the sauté setting and select pressure cook/manual for 8 minutes on high pressure.
- After cooking, let the pot sit for 10 minutes for natural release, then perform a quick release.
- Remove the chicken, mix the cream and flour, and stir into the simmering soup to thicken.
- Mash some of the potatoes for texture, shred the chicken, and return it to the pot.
- Add the cooked bacon back into the soup, adjust seasoning, and serve.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
296
Total fat
15g
Total carbohydrates
25g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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