Instant Pot Corn Chowder
This chowder is a full meal in a bowl and packed with flavor on all levels. It's rich, savory, slightly spicy, and a tad sweet,
Servings 10
Calories 303kcal
Ingredients
- 6 ears of corn
- 8 oz. bacon cut into 1-inch pieces
- 1 cup yellow onions diced
- 1 cup red bell peppers diced
- ½ cup carrots diced
- ⅓ cup celery diced
- 1 Tbsp. garlic minced
- 6 thyme sprigs
- 2 bay leaves
- 2 Tbsp. apple cider vinegar
- 4 cups chicken broth
- 1 tsp. sea salt
- 1 ½ lbs. red potatoes roughly chopped into ¾-inch pieces
- ¼ tsp. red pepper flakes
- 1 cup heavy cream
Instructions
- Using a large knife, cut off kernels from corn cobs. Do not throw the cobs away. There’s a TON of flavor in there and we’re going to cook them, so just set aside for now. I recommend cutting the kernels directly into a mixing bowl. That way you don’t need to transfer them.
- Using sauté setting – add bacon to pot and cook until crispy (about 7 minutes). Then pour off all but about 2 tablespoons of the fat.
- Add onions, bell peppers, carrots, and celery to pot and cook for about 3 minutes (stirring frequently), until carrots begin to soften. Then add garlic, thyme, bay leaves, and vinegar. Cook for about 1 minute, mixing constantly until, until vinegar has mostly evaporated.
- Add chicken broth and salt to pot, along with potatoes, corn cobs, corn kernels, and red pepper flakes. Mix well, lock lid, and cook for 4 minutes at high pressure.
- Once cook time is complete, quick-release pressure. Remove corn cobs, thyme sprigs, and bay leaves.
- Finally, add the cream and mix well. And you all set!
- Good luck not eating multiple bowls in one sitting.
Nutrition
Calories: 303kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 218mg | Potassium: 692mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2075IU | Vitamin C: 31.8mg | Calcium: 42mg | Iron: 1.3mg