I love this potato corn chowder recipe. It is a creamy and flavorful treat my whole family loves. And with my Instant Pot (get yours here: https://amzn.to/2IwksUW), it can be on the table in less than 30 minutes!
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This fantastic corn chowder features creamy chunks of potato and tender corn. Top it with crispy bacon for flavor that practically explodes in your mouth. You’ll never want to stop eating this wonderful bowl of heaven.
Looking for a simple meal? Pair this tasty chowder with some crusty bread or a small side salad and you have a one-pot meal that’s a breeze to clean up.
Small red potatoes work best in this recipe. Not only are they pretty, but the skins are thin enough, no peeling is required. Small gold potatoes also work well.
You’ll never want to stop eating this wonderful bowl of heaven.
Ingredients:
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, finely diced
- 4 cups chicken broth, warmed
- 1 1/2 lbs red potatoes, unpeeled, cut into a 1” dice
- 16 oz frozen corn kernels
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 3/4 cup heavy cream
- 3 tbsp flour
- Pinch of cayenne
- Salt and pepper to taste
- 2 tbsp snipped fresh chives for garnish (optional)
Ingredients:
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, finely diced
- 4 cups chicken broth, warmed
- 1 1/2 lbs red potatoes, unpeeled, cut into a 1” dice
- 16 oz frozen corn kernels
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 3/4 cup heavy cream
- 3 tbsp flour
- Pinch of cayenne
- Salt and pepper to taste
- 2 tbsp snipped fresh chives for garnish (optional)
Instructions:
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. Cook and stir until bacon is crisp. Remove bacon to a paper towel-lined plate, reserving drippings.
- Add onion to the drippings and saute until it begins to soften, 2-3 minutes. Add garlic and cook for 1-2 minutes more.
- Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add potatoes, corn and thyme sprigs to the pot and stir, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the remaining pressure.
- Remove the thyme sprigs and discard. Return the pot to SAUTE mode and bring to a boil.
- In a small bowl, whisk together cream, flour, and cayenne. Add to boiling pot and cook and stir until slightly thickened, 4-5 minutes. Add salt and pepper to taste.
- Serve immediately, garnished with bacon and (optional) chives.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
