Creamy Corn Chowder

It’s hard to see how you could make this corn chowder any faster—or any more delicious, really. It’s creamy, thick, and just so tasty. I have made this with frozen corn, with fresh corn cut off the cob, and—let’s be real—even with canned corn because that’s all I had (I hate grocery shopping). It’s all good.

{ Serves 4 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Natural/Quick	30 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free

• 3 cups chicken broth
• 2 cups corn kernels
• 2 cups diced potatoes (½-inch cubes)
• 1 cup chopped yellow onions
• 4 slices bacon, chopped
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon freshly grated nutmeg
• ½ cup heavy cream

1. In the Instant Pot, combine the broth, corn, potatoes, onions, bacon, garlic, salt, pepper, and thyme. Stir to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.

3. Using an immersion blender, puree some of the soup to thicken slightly, leaving some chunks of potato and corn intact.

4. Stir in the nutmeg and cream and serve.