Bacon Corn Chowder
The Instant Pot makes quick work of potatoes in this bacon corn chowder. The perfect fast food for busy, chilly days.
Ingredients
- 4 cups peeled and diced potato
- 4 cups sweet corn frozen is fine
- 1 ½ cups diced celery 4-5 stalks
- 1 large onion diced
- 4 cups chicken broth or vegetable broth
- 2 teaspoons salt
- ½ teaspoon black pepper
- 4 cups whole milk
- 5 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups shredded cheddar cheese
- 10 slices bacon cooked and diced or crumbled
Instructions
- Cook potato, corn, celery, onion, broth, salt, and pepper in the Instant Pot on high for 6 minutes.
- While the Instant Pot comes to pressure, melt butter and flour together in a saucepan on medium heat. Slowly add in the milk and stir until the mixture is thickened. Turn off the heat and add the cheese, stirring to melt.
- Release the pressure from the Instant Pot. Stir in the milk mixture and bacon.
Notes
- Skip the bacon and use vegetable broth to make vegetarian.
- Use a gluten-free flour blend or rice flour for thickening to make this gluten-free.
- We like the look of peeled potatoes in this soup, but you don't need to peel if you're short on time.
Nutrition
Calories: 437kcalCarbohydrates: 30gProtein: 18gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 74mgSodium: 1136mgPotassium: 683mgFiber: 3gSugar: 9gVitamin A: 812IUVitamin C: 18mgCalcium: 390mgIron: 1mg
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