Easy Corn Chowder
By :Publications International
Print Recipe
Votes: 16
Rating: 4.5
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Corn, Potatoes
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 1 stalk celery sliced
  • 1 red bell pepper diced
  • 16 ounces frozen corn 1 package
  • 3 pieces small potatoes peeled and cut into 1⁄2 inch (about 2 cups)
  • 1/2 teaspoon ground coriander
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1/2 cup whipping cream
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Corn, Potatoes
Prep Time 10 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 1 stalk celery sliced
  • 1 red bell pepper diced
  • 16 ounces frozen corn 1 package
  • 3 pieces small potatoes peeled and cut into 1⁄2 inch (about 2 cups)
  • 1/2 teaspoon ground coriander
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1/2 cup whipping cream
Votes: 16
Rating: 4.5
Rate this recipe!
Instructions
  1. Press Sauté; cook bacon in Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
  2. Add onion, celery and bell pepper to pot; cook and stir 3 minutes or until vegetables are softened.
  3. Add corn, potatoes and coriander; cook and stir 1 minute. Stir in broth, salt, black pepper and ground red pepper; mix well.
  4. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 4 minutes.
  5. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  6. Press Sauté; cook 2 to 3 minutes or until soup is thickened, partially mashing potatoes. Stir in cream; cook until heated through. Top with bacon.
11 replies
  1. Ljd1998
    Ljd1998 says:

    Great tasting soup! Takes longer than 15 minutes (closer to an hour for me) between chopping the veggies and saute tome for them and the bacon but definitely worth it! I made double!

  2. aislyngarner
    aislyngarner says:

    Super yummy chowder! I would say the prep time is closer to 20 minutes since you have to cook the bacon bits. Theres a little heat to the chowder due to the red pepper which I love, buts its not for everyone. So be mindful even the small amount of red pepper goes a long way. Excellent flavor and super easy.

  3. Mantoon1
    Mantoon1 says:

    Good soup! I used immersion blender and a little bit of corn startch to help thicken it up. The chopping takes way more than indicated in this recipe – closer to an hour all-in for this. The red pepper adds a nice zip.

  4. WholefoodCreatrix
    WholefoodCreatrix says:

    I doubled the recipe too and used sour cream in place of the whipping cream, since its what I had in the fridge. Kids loved and and so did the adults.

  5. loyalandtrue86
    loyalandtrue86 says:

    Very tasty. We ended up adding some cornstarch at the end to thicken it up. I would do that or use less chicken stock.

  6. Adelynne
    Adelynne says:

    Changed to go further:
    1/3 cup flour in 1.5 cups cream
    32 oz. chicken broth
    1.5 chicken breast
    1.5 onion
    1 can green chiles
    3 cans corn
    5 red potatoes
    4 garlic cloves
    Tyme, salt & pepper to tast

    Notes:
    Sauted 8 pieces of bacon with onion and cooked 8 pieces more to top dishes. Served with shredded chedar cheese and bacon bits. Could add more bacon inside dish to add flavor.

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