Instant Pot Potato Corn Chowder

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 slices bacon (diced)

3 cloves garlic (minced)

1 onion (diced) abt 1/2 cup

5-6 larger red potatoes (chopped) or mixture with russet potatoes

1 (16-ounce) package frozen corn kernels

4 cups vegetable stock or chicken stock

1 teaspoon dried thyme

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper (to taste)-abt 2 tsp salt and 1/4 pepper

3/4 cup heavy cream

1 tablespoons all-purpose flour

2 tablespoons chopped fresh chives

Directions

Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

In a small bowl, whisk together heavy cream and flour; set aside.

Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock or milk as needed until desired consistency is reached.

Serve immediately, garnished with chives, if desired.

Notes

I have adjusted the amount of potatoes and flour used from original recipe.