Bacon Corn Chowder

By: Donna Kelly

Bacon Corn Chowder
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4-6 servings, american, bacon, bacon corn chowder recipe, cayenne pepper, chopped fresh chives, contributed, cook 19 min, Donna Kelly, dried thyme, easy, flour, frozen corn kernels, heavy cream, insta pot soup, instant bacon corn chowder recipe, instant pot, instant pot bacon corn chowder recipe, instant pot corn chowder recipe, instant pot recipe, instant pot soup, instant pot soup recipe, onion, prep 5 min, pressure cook, red potatoes, salt and pepper, sauté, soup, water

prep icon Prep Time
5 min
cook icon Cook Time
19 min

serving icon Servings
4-6 servings
Ingredients
  • 4 slices bacon
  • 1 onion
  • 4 red potatoes
  • 16 ounces frozen corn kernels
  • 3 cups Water
  • 1 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • Salt and pepper
  • 3/4 cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons chopped fresh chives
Instructions
  • 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.
  • 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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