Instant Pot Potato Corn Chowder

• servings: 4 servings
• active time: 10 minutes
• total time: 17 minutes

Ingredients

2 slices thick cut bacon (chopped) (definitely add more :) )

1/2 medium onion (finely chopped)

1 rib celery (finely chopped)

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

2 1/2 cups low sodium chicken broth

3/4 pound Little potatoes (any varietal, about 15 potatoes)

4 ears corn

1/2 cup half and half cream

1 tablespoon corn starch

shredded cheese or green onions for garnish

Directions

Turn the Instant Pot (mine is a 6 quart) to saute. Add the bacon and onions and cook for 3-4 minutes until browned.

Add the celery, garlic, salt, thyme and pepper and cook and stir 1 minute.

Add the broth and scrape any browned bits off of the bottom (this helps to prevent a burn message and adds lots of flavor). Turn off the Instant Pot.

Roughly chop the Little potatoes. Use a knife to remove the corn kernels from the ears. Add potatoes and corn to the Instant Pot.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes.

It will take about 10-15 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.

Turn the Instant Pot to saute, whisk together cream and corn starch and stir into soup to thicken slightly.

Serve with shredded cheese and green onions as desired.

Notes

I added a little extra half and half to make more broth and one extra Cobb of corn (because it came in packs of 5) and I was also generous with the potatoes :) )

Would like to try with creamed corn

Nutrition

• Calories: 221 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 23 mg
• Sodium: 771 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 8 g