Easy Corn Chowder

By: Publications International

Easy Corn Chowder
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, american, bacon, black pepper, celery, chicken broth, contributed, cook 5 min, easy, frozen corn, ground coriander, ground red pepper, less than 15 min, onion, prep 10 min, pressure cook, red bell pepper, salt, small potatoes, soup, whipping cream

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

serving icon Servings
4 servings
Ingredients
  • 6 slices bacon
  • 1 medium onion
  • 1 stalk celery
  • 1 red bell pepper
  • 16 ounces frozen corn
  • 3 pieces small potatoes
  • 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
Instructions
  • Press Sauté; cook bacon in Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
  • Add onion, celery and bell pepper to pot; cook and stir 3 minutes or until vegetables are softened.
  • Add corn, potatoes and coriander; cook and stir 1 minute. Stir in broth, salt, black pepper and ground red pepper; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 4 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • 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.
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