Instant Pot Corn Chowder


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  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    8 servings (2 quarts)

  • Ingredients

  • 4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups fresh or frozen corn
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup half-and-half cream
  • 2 tablespoons cornstarch
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley
  • 6 bacon strips, cooked and crumbled
  • Directions

  • Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Sprinkle with parsley and is desired, additional cheese and bacon.
  • Does corn chowder freeze well?

    What goes with corn chowder for dinner?

    Nutrition Facts

    1 cup: 191 calories, 9g fat (5g saturated fat), 31mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
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