Instant Pot Corn Chowder
Instant Pot corn chowder is a lusciously creamy soup filled with tender potatoes, fresh corn, speckles of fresh basil and topped with crispy, smoky bacon.
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Servings: 6 bowls
INGREDIENTS
- 1 tablespoon olive oil
- 5 slices thick cut bacon cut into chunks
- 1/2 cup chopped sweet onion (about 1/2 medium onion)
- 1/4 cup chopped celery (1 stalk)
- 1 red red bell pepper diced
- 1 1/2 lb red potatoes diced
- 5 cups corn kernels (from 4-5 ears of corn)
- 3 cloves minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 3 cups chicken stock or vegetable broth
- 1 cup shredded cheddar cheese or nutritional yeast
- 1 cup heavy cream or full fat canned coconut cream
- 1/4 cup fresh chopped basil
- Garnish: basil, bacon, corn kernels, black pepper
INSTRUCTIONS
- Set the instant pot to saute mode and add 1 tablespoon of olive oil. When it’s hot, add the sliced bacon and cook for 6-8 minutes, or until crisp, then remove the bacon to a paper towel to top the corn chowder at the end.
- Use the bacon fat to cook the vegetables. Add the yellow onion, celery and bell pepper and cook, stirring frequently for 3-4 minutes, until soft and the onion is translucent. Sprinkle in the garlic and cook for another 1-2 minutes until fragrant. Add in the corn, diced potatoes, salt, pepper and smoked paprika and stir until combined the press cancel to stop the saute function.
- Pour in the chicken stock or vegetable broth and stir quickly to combine then close the lid, turn the vent to the sealing position and pressure cook (manual cook) on high for 10 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure then start counting down. When the time is up, carefully quick release the Instant Pot by turning the vent to the venting position to let all the steam out quickly.
- Carefully transfer half of the soup to a high speed blender and blend until completely smooth. You could also use an immersion blender to blend half of the soup to your desired consistency. If it’s in a blender, pour the soup back into the Instant Pot with the cheese (or nutritional yeast) and heavy cream (or coconut cream). Stir in the chopped basil.
- Serve with more fresh basil, crisp bacon, extra corn kernels and fresh cracked black pepper.
Recipe Equipment
Notes
Slow cooker: cook the bacon in a medium saute pan over medium-high heat on the stove top then remove the bacon to a small bowl and cook the vegetables in the rendered fat. Transfer everything to the slow cooker with the rest of the ingredients and cook on low for 6-8 hours. Follow the directions to blend half of the soup and add the cream.
Dairy-free: use coconut cream and nutritional yeast in place of heavy cream and cheddar cheese.
Vegan: omit the bacon and saute the vegetables in olive oil. Use vegetable broth and the same modifications as above for the cream and cheese.
Gluten-free: this recipe is naturally gluten-free without any changes. Storage: Place the cooled soup in an airtight container in the fridge for up to 5 days. You can also place it in a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge and warm on the stove. * Nutrition info is based on using nutritional yeast and coconut cream
Vegan: omit the bacon and saute the vegetables in olive oil. Use vegetable broth and the same modifications as above for the cream and cheese.
Gluten-free: this recipe is naturally gluten-free without any changes. Storage: Place the cooled soup in an airtight container in the fridge for up to 5 days. You can also place it in a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge and warm on the stove. * Nutrition info is based on using nutritional yeast and coconut cream
Nutrition
Serving: 1medium bowl | Calories: 323kcal | Carbohydrates: 28.9g | Protein: 14.8g | Fat: 7.4g | Cholesterol: 13.1mg | Sodium: 590mg | Fiber: 5g | Sugar: 5.4g | Vitamin A: 46.5IU | Vitamin C: 36.7mg
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