Instant Pot Potato Corn Chowder
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Course
Main Course, Soup
Instant Pot Potato Corn Chowder
Description
This chowder starts by crisping diced bacon in the Instant Pot, then cooking minced garlic and onion until softened. Potatoes, frozen corn kernels, vegetable stock, dried thyme, and a pinch of cayenne pepper are added and pressure cooked, tenderizing the vegetables and infusing flavors. Seasoning with salt and black pepper balances the savory profile.
After pressure cooking, a blended combination of heavy cream and flour thickens the chowder over sauté mode, creating a smooth, creamy broth that coats the tender chunks of vegetables and bacon. The cayenne pepper adds a subtle heat, complementing the smoky pancetta and sweet corn.
Garnishing with fresh chopped chives introduces a mild oniony brightness to the chowder. This dish works well as a satisfying lunch or dinner during cooler weather and can be served with crusty bread or crackers.
Ingredients
- 4 lices Bacon diced
- 3 cloves garlic minced
- 1 onion diced
- 4 potato chopped, red
- 1 (16-ounce) package corn kernels frozen
- 4 cups vegetable stock
- 1 teaspoon thyme dried
- Pinch cayenne pepper
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chives chopped fresh
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
User Reviews
Overall Rating
4.8
You'll Also Love
