Potato Corn Chowder


  • 4 slices bacon
  • 3 cloves garlic
  • 1 onion
  • 4 cups chicken broth
  • 1 1/2 lbs red potatoes
  • 16 oz frozen corn kernels
  • 2 tsp sprigs fresh thyme
  • 3/4 cup heavy cream
  • 3 tbsp flour
  • Pinch of cayenne
  • salt and pepper to taste
  • 2 tbsp snipped fresh chives
  • Add bacon to the Instant Pot. Using the display panel select the SAUTÉ function and adjust to MORE or HIGH . Cook and stir until bacon is crisp. Remove bacon to a paper towel-lined plate, reserving drippings.
  • Add onion to the drippings and Sauté until it begins to soften, 2-3 minutes. Add garlic and cook for 1-2 minutes more.
  • Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add potatoes, corn and thyme sprigs to the pot and stir, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Remove the thyme sprigs and discard. Return the pot to SAUTÉ mode and bring to a boil.
  • In a small bowl, whisk together cream, flour and cayenne. Add to boiling pot and cook and stir until slightly thickened, 4-5 minutes. Add salt and pepper to taste.
  • Serve immediately, garnished with bacon and (optional) chives.
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