Although you can use frozen or canned corn in this recipe, if you can get your hands on some fresh corn, take the extra time to cut the kernels from the cob. The difference in taste is night and day. Also, if you can pick your corn up from a roadside stand or farmers’ market, it’s even better because you are supporting your local farmers.
• Hands-On Time: 20 minutes
• Cook Time: 25 minutes
1 Press the Sauté button on the Instant Pot® and fry the bacon. Remove from the Instant Pot® and set aside on a paper-towel-lined plate. Add the onion, carrot, and celery. Sauté for 3–5 minutes until the onions are translucent. Add the potatoes. Continue to sauté for 2–3 minutes until potatoes start to brown. Add broth, bay leaf, salt, pepper, corn, 1 tablespoon thyme, and honey. Crumble 2 pieces of the bacon and add to the soup. Lock lid.
2 Press the Manual button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Discard bay leaf. Add heavy cream and purée the soup in the Instant Pot® with an immersion blender, or use a stand blender and purée in batches.
4 Ladle into bowls and garnish with remaining 1 tablespoon thyme leaves and crumbled remaining bacon. Serve warm.