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Comforting Instant Pot Corn Chowder

Comforting Instant Pot Corn Chowder
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A creamy, satisfying Instant Pot corn chowder packed with bacon, potatoes, and sweet corn, perfect for a cozy meal.

Ingredients

Scale
  • 6 strips bacon (cut into 1/2-inch pieces)
  • 1/2 onion (finely diced, about 1/4-inch pieces)
  • 1 red bell pepper (diced into 1/2-inch pieces)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 32 oz chicken broth (I use Swanson Less Sodium)
  • 3 1/2 cups potatoes (peeled and cut into 1/2-inch cubes)
  • 24 oz corn
  • 1 1/4 tsp salt
  • 3/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 cups half and half (room temperature, about 70°F to prevent curdling)
  • 6 tbsp all-purpose flour
  • 1 tsp lemon juice
  • fresh parsley (chopped)
  • extra crispy bacon bits

Instructions

  1. Set your Instant Pot to sauté mode.
  2. Cook the bacon pieces until they're golden and crispy, about 8-10 minutes, stirring occasionally.
  3. Remove the bacon with a slotted spoon and set aside.
  4. Leave about 2 tablespoons of bacon fat in the pot.
  5. Add the diced onion and bell pepper to the pot.
  6. Sauté for 2 minutes, stirring occasionally, until they begin to soften.
  7. Stir in the minced garlic and fresh thyme.
  8. Cook for another 30 seconds just until fragrant.
  9. Pour in the chicken broth.
  10. Scrape the bottom of the pot to release any flavorful browned bits.
  11. Add the peeled and cubed potatoes to the pot.
  12. Add most of the corn (reserve about 1/2 cup for later).
  13. Add about half of the cooked bacon.
  14. Season generously with salt, cracked black pepper, and smoked paprika.
  15. Stir well to combine.
  16. Lock the lid in place.
  17. Set the Instant Pot to HIGH pressure for 6 minutes.
  18. Once the pressure cooking is complete, carefully perform a quick release by moving the valve to the venting position.
  19. Once all steam has escaped, remove the lid.
  20. Switch the pot back to sauté mode.
  21. Add the reserved corn (about 1/2 cup) to the pot.
  22. While the pot is heating, whisk together the room-temperature half and half with the all-purpose flour in a separate bowl until smooth and lump-free.
  23. Once the soup is simmering gently, slowly pour the flour-cream mixture into the pot.
  24. Stir constantly to ensure it incorporates smoothly and thickens evenly.
  25. Let the soup simmer for about 4 minutes, stirring occasionally, until it reaches a creamy, velvety consistency.
  26. Stir in the lemon juice at the end.
  27. Taste the chowder and adjust seasoning if needed.
  28. Ladle the soup into bowls.
  29. Top each serving with the remaining cooked bacon pieces.
  30. Sprinkle with fresh chopped parsley for color and freshness.

Notes

Ensure half and half is at room temperature to prevent curdling.
Reserve some corn to add at the end for a fresher texture.
Scrape the bottom of the pot well after sautéing for maximum flavor.
A little lemon juice at the end brightens all the flavors beautifully.

Find it online: https://familiesrecipes.com/comforting-instant-pot-corn-chowder/