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–+ servings
Instant Pot Potato and Corn Chowder
Jon Simon

Instant Pot Creamy Potato and Corn Chowder

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Bacon-and-cream chowder with tender potatoes and sweet corn — the indulgent pick of the seven, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 
 

  • 6 slices bacon diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 medium potatoes peeled and diced
  • 4 cups corn kernels fresh or frozen
  • 4 cups chicken broth low-sodium preferred
  • 1 cup heavy cream stirred in at the end
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour for the roux
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste

Equipment

  • 1 6-quart Instant Pot
  • 1 cutting board
  • 1 Sharp Knife
  • 1 Potato peeler
  • 1 Wooden spoon
  • 1 Ladle
  • Freezer-safe storage containers

Method
 

  1. Set the Instant Pot to sauté mode and cook the bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside; leave the rendered fat in the pot.
  2. Add the onion and garlic to the bacon fat and sauté until translucent, about 3 minutes.
  3. Add the butter and flour and stir constantly for 1 to 2 minutes to create a roux.
  4. Add the potatoes, corn, chicken broth, thyme, salt, and pepper. Stir to combine and scrape up any browned bits from the bottom of the pot.
  5. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. Quick-release the pressure when finished.
  6. Stir in the heavy cream and reserved bacon. For a thicker chowder, mash some of the potatoes against the side of the pot with a potato masher. Taste and adjust seasoning before serving.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 42gProtein: 12gFat: 22gSaturated Fat: 11gCholesterol: 65mgSodium: 720mgFiber: 4gSugar: 7g

Notes

Net carbs: 38g per serving (42g total carbs minus 4g fibre).
Freezer tip: Freeze the base WITHOUT the cream and bacon for best texture. Stir those in fresh when reheating; dairy can separate after thawing.
Storage: Refrigerator up to 3 days because of the dairy, freezer up to 3 months when made without dairy.
Reheating: Thaw overnight in the fridge. Reheat over low heat, stirring frequently, then stir in the reserved cream and bacon at the end.

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