Instant Dutch Oven- Corn Chowder


  • 10 ears of corn
  • 6 slices of bacon
  • 1 onion
  • 3 garlic cloves
  • 2 tsp fresh thyme
  • 3 tbsp all-purpose flour
  • 3 cups chicken stock
  • 2 cups milk
  • 2 cups red potatoes
  • 2 bay leaves
  • 1 cup 35% heavy cream
  • 2 tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 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.
  • Select SEAR/SAUTÉ and set the time to 20 minutes. Press START.
  • Once preheated add the chopped bacon, and cook, stirring occasionally for 5 minutes until crisp.
  • Add onion and cook until soft for 3-5 minutes.
  • Add garlic and thyme and stir for 30 seconds.
  • Add in flour, stir well, and cook out for 1 minute.
  • Using a whisk, slowly add the broth, whisking to incorporate the flour and smooth out any lumps.
  • Stir in the milk, potatoes, corn kernels, grated corn along with all the collected juices, and bay leaves.
  • Press CANCEL.
  • Select Manual Mode 2. Set the temperature to 350°F and the time for 30 minutes. Press START.
  • Place the lid on and stir occasionally during the cooking time.
  • Once cooking time ends add the cream and stir well.
  • Place the lid on, and let it sit for 5 minutes to heat through.
  • Take bay leaves out and add the parsley, and season with salt and pepper to taste.
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