Recipes & Tips:
Instant Pot Potato Corn Chowder
Prep Time 10 Minutes | Cooking Time 35 Minutes
Makes 8 Servings
5 EarthFresh White Potatoes – Best for Boiling
8 pieces of bacon, sliced
1 large white onion, diced
2 cups frozen corn kernels
1 tsp salt
1 tsp pepper
4 cups chicken stock
4 Tbsp flour
1.5 cups heavy cream
Wash, dry and cut potatoes into quarters. Set Instant Pot to sauté setting. Add bacon, onion, corn kernels, salt and pepper. Sauté for 5 minutes. Always use caution when opening the Instant Pot, as hot steam will escape. Stir in potatoes, sauté for another 5 minutes. Pour the chicken broth into the pot. Stir well.
Whisk flour and cream together. Set aside.
Cover the pot and secure the lid. Set the Instant Pot to the soup setting for 20 minutes. When the pot beeps, indicating that the time is up, let rest for another 15 minutes. Move the valve to venting. Open the pot and stir in flour and cream mixture. Set Instapot to sauté, bring to a boil and cook for another 5 minutes for the chowder to thicken.
Carefully, ladle Loaded Potato Corn Chowder into serving bowls. Enjoy!