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Potato Corn Chowder Instant Pot or Not

Potato Corn Chowder Instant Pot or Not
Scale

Ingredients

Instructions

Stovetop Version:

In a Dutch oven, add bacon. Turn heat on to medium-high. Cook stirring now and then until fat is rendered and bacon is crispy but with still a bit of chew. Remove bacon with a slotted spoon and drain the bacon on paper towels.

Add onion to the pot and saute until softened, again, stirring now and then. Add garlic and continue to stir until fragrant, a minute or two longer. If at any time, the bacon drippings start to darken, add just a little bit of water. Add stock, corn, potatoes, salt, thyme, chipotle powder or cayenne (whichever is being used), and black pepper along with about 3/4’s of the bacon. (Reserve the rest for garnish.) Bring to a boil, turn down to a simmer, and cook, stirring now and then for about 15 to 20 minutes until potatoes are tender.

In the meantime, make the slurry; place the cornstarch in the bottom of a small cup. Add water while stirring, until cornstarch is thoroughly mixed in. Once the potatoes are tender add the cornstarch and stir for two to three minutes until chowder has thickened. Turn off heat and stir in the cream or half and half. Taste and adjust seasonings.

Serve garnished with parsley, chives or green onions and top each serving with a little of the reserved bacon.

Instant Pot Version:
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Add bacon to the Instant Pot Liner. Turn on to Saute, medium. Cook stirring now and then until fat is rendered and bacon is crispy but with still a bit of chew. Remove bacon with a slotted spoon and drain the bacon on paper towels.

Add onion to the pot and saute until softened, again, stirring now and then. Add garlic and continue to stir until fragrant. If at any time, the bacon drippings start to darken, add just a little bit of water. Add about a cup of the stock and scrape the bottom of the pot, making sure there are no dark areas. Add the remainder of the stock, corn, potatoes, salt, thyme, chipotle powder or cayenne (whichever is being used), and black pepper along with about 3/4’s of the bacon. (Reserve the rest for garnish.) Cancel the Saute setting and seal pot. Set to Pressure High and the timer for 8 minutes.

In the meantime, make the slurry; place the cornstarch in the bottom of a small cup. Add water while stirring, until cornstarch is thoroughly mixed in. Once the pot beeps, allow a natural release for five minutes then quick-release pressure on the pot, watching closely that nothing comes out but steam; if at any point, the pot sputters or anything other than steam comes out, turn the valve off, wait a minute and then continue. Once the lid is off, cancel the pressure and set to Saute High. Once simmering (should be almost immediately) add the cornstarch slurry and stir for two to three minutes until chowder has thickened. Turn off heat and stir in the cream or half and half. Taste and adjust seasonings.

Serve garnished with parsley, chives or green onions and top each serving with a little of the reserved bacon.

Notes

Have your stock or water at the ready to add once onion and garlic and corn is sauteed so too much fond doesn’t build up on the bottom of the pot.

Keywords: Soup, Instant Pot, Corn, Cream, Half and Half, Bacon

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