| Super delicious corn chowder. | |
| 4 slices | Bacon, diced |
| 1 medium | Onion |
| 3 cloves | Garlic, minced |
| 4 | Potatoes, chopped (gold, butter, red, russet) |
| 16 oz | Corn Kernels (frozen is okay) |
| 4 cups | Stock, Chicken or Vegetable |
| 1 tsp | Herbs, dried (Thyme, Basil, Oregano, Italian Seasoning) |
| 1 dash | Chipotle Chili Powder or Cayenne Pepper - 1 dash is for flavor, add more for spice |
| 1 dash | Salt and Pepper (to taste) |
| 3/4 cup | Heavy Cream |
| 3 Tblspn | Flour |
| Directions: |
Saute Bacon on high until crisp, about 6 minutes, drain bacon on paper towel. Add garlic and onion, cook until tender, about 3 minutes. Add in bacon, potatoes, corn, stock, herbs, chilil powder and salt/pepper. Pressure cook on high for 10 minutes with quick release. Mix Cream and Flour. Continue cooking chowder set to saute on high. When boiling add cream mixture and cook until thickened, about 5 minutes. |
| Notes: |
Add chopped chicken when cooking garlic/onion if desired, deglaze the pot to avoid burn Top with cheese, chives, parsley, etc |
Steve's Cookbook
Corn Chowder - Instant Pot
- Steven Weise