Instant Pot Corn Chowder with Bacon
This is a delicious soup made in a pressure cooker. This rich and creamy chowder is packed with fresh corn, potatoes and crispy bacon. Pairs well with our 2021 Sauvignon Blanc.
Ingredients
- 1 - 16 oz bag of frozen corn or 4 ears of corn on the cob
- 4 slices of bacon, chopped
- 2 tsp minced garlic
- 1 small yellow onion, chopped
- 4 red potatoes, cut into bite sized pieces
- 4 cups vegetable stock
- 1 tsp dried thyme
- 3/4 cup heavy cream
- 3 Tbl flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped
- Pinch of cayenne
Directions
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Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
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Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Whisk together heavy cream and flour in a small bowl. Set aside.
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Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
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Garnish with shredded Cheddar cheese and green onions. Serve immediately.
Refrigerate any leftovers for up to 3 days. The smaller the dice of potatoes, the quicker they will cook. Do not dice them too small.