Corn Chowder

The consummate soup of summer, this is best made when sweet corn is in season—but if you’re craving it in the dead of winter, it’s very tasty made with frozen corn as well.

PREP TIME: 40 minutes

FUNCTION: Sauté (Normal); Soup/Broth

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 40 minutes

RELEASE: Natural

SERVES: 6

• 4 slices bacon, chopped
• ¾ cup chopped onion
• ½ cup chopped red sweet pepper
• ¼ cup chopped celery
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 pound Yukon gold potatoes, peeled and diced (3 cups)
• 4 cups chicken broth
• 3 cups fresh corn kernels or frozen corn, thawed
• 1 cup heavy cream
• 1 teaspoon chopped fresh thyme

PREP

Select sauté on the Instant Pot® and adjust to normal. Add bacon to pot. Cook bacon until crisp; remove with a slotted spoon to a paper towel-lined plate; set aside. Add onion, sweet pepper, celery, garlic, salt, and black pepper to bacon drippings in pot. Cook for 3 to 5 minutes until vegetables are softened, stirring frequently. Press cancel.

Add potatoes and chicken broth. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select soup/broth. When cooking is complete, use a natural release to depressurize. Press cancel.

Select sauté and adjust to normal. Bring soup to a simmer; add corn and cook for 3 to 5 minutes until tender. Press cancel.

SERVE

Stir in cream and thyme. Season to taste with salt and black pepper. Serve topped with bacon.