Summer Corn & Zucchini Chowder

By: Williams Sonoma Test Kitchen

Summer Corn & Zucchini Chowder
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, bay leaf, black pepper, cayenne pepper, chowder, contributed, cook 15 min, ears corn, easy, fresh chives, fresh thyme, fresh thyme leaves, garlic, green onions, heavy cream, instant pot recipe, instant pot soup, instant pot soup recipe, kosher salt, modern, olive oil, prep 15 min, pressure cook, red potatoes, sliced bacon, soup, soup recipes, water, whole milk, yellow onion, zucchini

prep icon Prep Time
15 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 Zucchini
  • 2 green onions
  • 1 teaspoon fresh thyme leaves
  • kosher salt
  • black pepper
  • 1/2 pound sliced bacon
  • 1 yellow onion
  • 2 cloves garlic
  • 6 ears corn
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 1/2 cups Water
  • 4 red potatoes
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons fresh chives
Instructions
  • Select Sauté on the Instant Potand warm the oil. Add the zucchini, green onions, and thyme and cook, stirring occasionally, until the zucchini are tender, about 5 minutes.
  • Season with salt and pepper. Transfer the zucchini to a bowl.
  • Switch to Sauté, add the bacon, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a plate. Spoon out all but 1 tablespoon of the fat from the pot and discard.
  • Add the onion to the pot and cook, stirring often, until tender, about 3 minutes.
  • Add the garlic and cook, stirring, for 30 seconds. Add the corncobs, bay, thyme, and water.
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
  • Turn the valve to Venting to manually release the steam, then carefully remove the lid. Discard the corncobs.
  • Add the potatoes, corn kernels, and half of the bacon and season with salt and pepper.
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 4 minutes at high pressure.
  • Turn the valve to Venting to manually release the steam, then carefully remove the lid. Press the Keep Warm/Cancel button to reset the program, then select Sauté, stir in the cream, milk, cayenne, and zucchini, and heat until hot.
  • Ladle into individual bowls, garnish with the chives and remaining bacon, season with salt and pepper, and serve.
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