Instant Dutch Oven- Corn Chowder

INSTRUCTIONS

1. Cut the kernels off 5 of the corn cobs into a large bowl. Using the large holes of a box grater, carefully grate the remaining 5 ears of corn into a separate bowl, collecting all the corn pulp and juices.
2. Select SEAR/SAUTÉ and set the time to 20 minutes. Press START.
3. Once preheated add the chopped bacon, and cook, stirring occasionally for 5 minutes until crisp.
4. Add onion and cook until soft for 3-5 minutes.
5. Add garlic and thyme and stir for 30 seconds.
6. Add in flour, stir well, and cook out for 1 minute.
7. Using a whisk, slowly add the broth, whisking to incorporate the flour and smooth out any lumps.
8. Stir in the milk, potatoes, corn kernels, grated corn along with all the collected juices, and bay leaves.
9. Press CANCEL.
10. Select Manual Mode 2. Set the temperature to 350°F and the time for 30 minutes. Press START.
11. Place the lid on and stir occasionally during the cooking time.
12. Once cooking time ends add the cream and stir well.
13. Place the lid on, and let it sit for 5 minutes to heat through.
14. Take bay leaves out and add the parsley, and season with salt and pepper to taste.