Bacon Corn Chowder
By :101 Things To Do In An Instant Pot CB
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Course Soup
Cuisine American
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Corn, Potatoes
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4-6 servings
Ingredients
  • 4 slices bacon diced
  • 1 onion diced
  • 4 red potatoes cubed
  • 16 ounces frozen corn kernels 1 package
  • 3 cups Water
  • 1 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • Salt and pepper to taste
  • 3/4 cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons chopped fresh chives optional
Course Soup
Cuisine American
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Corn, Potatoes
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4-6 servings
Ingredients
  • 4 slices bacon diced
  • 1 onion diced
  • 4 red potatoes cubed
  • 16 ounces frozen corn kernels 1 package
  • 3 cups Water
  • 1 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • Salt and pepper to taste
  • 3/4 cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons chopped fresh chives optional
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Turn Instant Pot® to High Sauté and let heat for about 1 minute. Add the bacon and cook until brown and crispy, about 5 minutes. Add onion and cook, stirring frequently, until onions become translucent, 2–3 minutes. Stir in potatoes, corn, water, thyme, and cayenne; season with salt and pepper. Place lid on pot and lock into place to seal. Cook on High Pressure for 10 minutes. Use Quick Pressure Release. Press Cancel. Empty pot into a large serving bowl; taste and adjust seasoning, if necessary.
  2. Turn pot to Normal Sauté and stir in the cream and flour; cook, whisking frequently, until smooth and slightly thickened, 4–5 minutes. Stir thickened cream into soup. Serve, garnished with chives, if desired.
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