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Instant Pot Potato Corn Chowder
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Brief Description
Potato corn chowder with bacon, garlic, onion, and seasonings in a creamy base.
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Main Ingredient
potatoes
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Category: Soups
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: semiartistic
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Posted On: Jan 10, 2019
Number of Servings:
Ingredients:
- 4 slices - bacon diced
- 3 cloves - garlic minced
- 1 - onion diced
- 4 - red potatoes chopped
- 1 packages - 16 oz. frozen corn kernels
- 4 cups - vegetable stock
- 1 teaspoons - dried thyme
- 1 pinchs - cayenne pepper
- - kosher salt and freshly ground black pepper
- 3/4 cups - heavy cream
- 3 tablespoons - all-purpose flour
- 2 tablespoons - chopped fresh chives optional garnish
- 4 slices - bacon diced
- 3 cloves - garlic minced
- 1 - onion diced
- 4 - red potatoes chopped
- 1 packages - 16 oz. frozen corn kernels
- 4 cups - vegetable stock
- 1 teaspoons - dried thyme
- 1 pinchs - cayenne pepper
- - kosher salt and freshly ground black pepper
- 3/4 cups - heavy cream
- 3 tablespoons - all-purpose flour
- 2 tablespoons - chopped fresh chives optional garnish
Directions:
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.
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