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Instant Pot Potato Corn Chowder
A bowl of crowd-pleasing corn chowder loaded with corns alongside bacon, potatoes and heavy cream… This corn chowder recipe is sure to become a new family favorite.
Course
Breakfast, Side Dish
Cuisine
American
Keyword
bacon, Potato Corn Chowder
Prep Time
10
minutes
minutes
Cook Time
21
minutes
minutes
Total Time
31
minutes
minutes
Servings
6
Calories
237
kcal
Author
Corrie
Ingredients
4
slices
bacon
diced
1
onion
diced
4
red potatoes
chopped
16
ounce
can corns
4
cups
vegetable stock
1
teaspoon
dried thyme
pinch
cayenne pepper
kosher salt
to taste
black pepper
to taste
¾
cup
heavy cream
3
tablespoon
all purpose flour
Instructions
Turn on the Instant Pot and select sauté.
Add bacon and saute for 3 minutes.
Add onion and saute for 3 more minutes.
Add garlic powder, vegetable stock, potatoes, corn, thyme, cayenne pepper, salt and pepper.
Close the lid and cook on high pressure for 10 minutes.
When cooking time ends, do a quick pressure release.
Take a bowl and whisk heavy cream in it, set it aside for a while.
Open the lid of the Instant pot and select saute.
Let it boil and stir in the heavy cream. Cook for 5 more minutes on saute.
Serve and enjoy.
Notes
If the chowder is thick, feel free to add some more vegetable stock
Nutrition
Calories:
237
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
41
mg
|
Sodium:
665
mg
|
Potassium:
701
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
788
IU
|
Vitamin C:
14
mg
|
Calcium:
41
mg
|
Iron:
1
mg