Instant Pot Chicken Corn Chowder

🧂 Ingredients

• 4 slices bacon

  diced
• 3 cloves garlic

  minced
• 1 onion

  diced
• 4 red potatoes

  chopped
• 2 stalk celery

  chopped
• 3 cups corn

  frozen and thawed or fresh
• 2 cups chicken stock
• 1 teaspoon dried thyme
• pinch nutmeg
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper

  to taste
• 2 cups cooked chicken

  rotisserie or leftover
• 3/4 cup heavy cream

  or milk
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

Instructions

• 1 Set a 6-qt Instant Pot to the saute setting and once hot, add the bacon. Cook
  until crispy, about 5 minutes. Transfer the cooked bacon to a paper-towel lined
  plate.
• 2 To the pot, add garlic and chopped onion. Stirring frequently, cook until the
  onions have softened, about 2 minutes.
• 3 Stir in the bacon (reserve a bit for garnishing), potatoes, corn, chicken stock,
  thyme, nutmeg, and cayenne pepper; season with salt and pepper to taste. Select
  manual setting and cook at high pressure for 10 minutes. When finished cooking,
  quick-release the pressure.
• 4 Meanwhile, in a small bowl, whisk together heavy cream and flour; set aside.
• 5 Once the pressure is released, switch to the sauté setting and add the cooked
  chicken. Bring the chowder to a boil and stir in the heavy cream mixture. Cook,
  stirring frequently, until slightly thickened, about 4-5 minutes. If the soup is
  too thick, add additional broth or water to reach desired consistency.
• 6 Garnish with reserved bacon, chopped chives, and red pepper flakes and serve
  immediately.

Nutrition Info