Instant Pot Corn Chowder

This Instant Pot Corn Chowder is the perfect comfort food for any time of the year. With sweet corn as the star, this chowder is rich, creamy, and packed with flavor. The Instant Pot makes it easy to prepare, cutting down the cooking time significantly while allowing the flavors to meld together beautifully. Whether you’re using fresh, frozen, or canned corn, this chowder is versatile and can be easily adapted to suit your taste. Serve it with crusty bread for a complete meal that’s sure to warm you up on chilly nights.

Ingredients:

• 4 slices bacon, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh, frozen, or canned)
• 2 large potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh chives or parsley, for garnish

Instructions:

1. Sauté the Bacon and Onions: Set the Instant Pot to the sauté function. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the pot.
2. Cook the Aromatics: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the Main Ingredients: Add the corn kernels, diced potatoes, smoked paprika, thyme, salt, and pepper. Pour in the chicken or vegetable broth and stir to combine.
4. Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, do a quick release of the pressure.
5. Blend and Thicken: After the pressure is released, open the lid and use an immersion blender to partially blend the chowder, leaving some chunks for texture. If you prefer a thicker chowder, stir in the cornstarch slurry and let it cook for another 2 minutes on the sauté function until thickened.
6. Add Cream and Bacon: Stir in the heavy cream and half of the cooked bacon. Adjust seasoning with salt and pepper if needed.
7. Serve: Ladle the chowder into bowls and garnish with the remaining bacon and chopped chives or parsley. Enjoy your warm, comforting corn chowder!

This chowder is even better the next day, as the flavors continue to develop. Store leftovers in the refrigerator for up to 3 days.