Instant Pot Corn Chowder

Instant Pot Corn Chowder Recipe: A Comforting and Delicious Meal in Minutes

 

Corn chowder is a classic comfort food that is perfect for any time of the year. It’s creamy, savory, and filling, making it an ideal meal for lunch or dinner. If you’re looking for a quick and easy recipe that will satisfy your cravings for a warm and comforting meal, look no further than this Instant Pot Corn Chowder Recipe.

 

 

➤ You’ll need :

 

• 5 strips Bacon, thick cut, diced
• ½ medium onion, diced
• 1 large red bell pepper, diced
• 2 tsp garlic, minced
• 2 tsp thyme*, fresh
• 32 oz chicken broth, or vegetable broth
• 3 cups frozen potatoes, diced
• 24 oz frozen corn
• 2 cups half and half
• 5 tbsp all purpose flour
• 1 tsp salt
• ½ tsp black pepper

 

➤ Step-by-Step Guide to Making it :

 

 

Turn the pressure cooker to SAUTÉ mode and cook bacon until crisp. Use a slotted spoon to remove bacon to a paper towel lined plate and set aside. Drain all but 2 tbsp of grease from pot and discard.

To the pot, add in the onion and bell pepper and cook, scraping the bottom of the pan to remove any browned bits, for about 2 minutes, until peppers and onions are tender.

Add in the garlic and thyme and cook until fragrant, about 30 seconds.

 

Pour in the chicken broth, diced potatoes, half of the cooked bacon, as well as all but 1 cup of corn kernels. (reserve 1 cup of corn kernels for later). Stir and season with salt and pepper. Place on lid and turn off Sauté mode, and turn on HIGH pressure for 6 minutes. Make sure valve is set to sealed position.

Once finished cooking, release pressure quickly by turning the valve to the open position and allowing all the steam to escape. Remove lid and turn the pot back to Sauté mode. Add in the reserved 1 cup of corn.

Whisk together the half and half with the flour until there are no clumps, then pour into the soup, stirring and cooking for about 4 minutes, until soup is thickened. Taste and season with more salt and pepper if desired.

Serve chowder with reserved bacon on top and fresh parsley if desired. Enjoy!

 

 

➤ Becky’s tips :

 

• Use frozen corn: Frozen corn is a great option for this recipe because it’s convenient and always available. Plus, it’s just as tasty as fresh corn.

 

• Sauté the vegetables: Sautéing the onions, garlic, and celery before adding the other ingredients adds extra flavor to the soup.

 

• Add the cream at the end: Adding the cream at the end ensures that it doesn’t curdle or separate during cooking.

 

 

➤ Nutrition Facts :

 

This Instant Pot Corn Chowder Recipe makes 6 servings, with each serving containing approximately:

 

374 calories

25g fat

33g carbohydrates

7g protein

4g fiber

 

This recipe is a great source of vitamin C and calcium, thanks to the red bell pepper and heavy cream. Plus, it’s gluten-free and can easily be made vegetarian by using vegetable broth instead of chicken broth.

 

In conclusion, this Instant Pot Corn Chowder Recipe is a must-try for anyone who loves comfort food but doesn’t have a lot of time to spend in the kitchen. With just a few simple ingredients and a little help from your Instant Pot, you can have a delicious and satisfying meal on the table in no time. So why not give it a try tonight? Your taste buds will thank you!

 

 

 

Carammelle’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.

 

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