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This recipe is for an instant pot corn chowder that is made with a few simple ingredients. It’s perfect for a cold winter day and will be ready in less than 30 minutes!
Corn chowder is a classic dish that is typically made with potatoes, celery, onion, milk, or cream and butter. This recipe uses the instant pot to speed up the cooking process and make it more convenient.
What are the Advantages of Having a Pressure Cooker at Home?
Pressure cookers are a great way to cook and preserve food. They are also a great way to save time and energy.
Pressure cookers work by trapping the steam inside of the pot, which cooks food faster than boiling water. The trapped steam creates pressure that raises the boiling point of water, which means you can cook at a higher temperature without burning your food.
Pressure cooking vegetables is an easy way to make healthy meals for yourself or your family. It takes much less time than other methods of cooking vegetables, such as boiling or steaming them in a pot on the stovetop.
Instant Pot Corn Chowder – creamy chowder with fresh corn, potatoes, bacon, and cheddar cheese. It cooks in the pressure cooker in just 25 minutes!
To the instant pot, add corn, potatoes, onion, garlic, chicken broth, salt, and pepper.
Lock instant pot, close pressure valve, and set to high pressure for 15 minutes.
Quick release the pressure.
In a small bowl, whisk together half and half and cornstarch. Stir half and half mixture into the chowder.
Press the saute button and cook, stirring frequently, until the chowder has thickened, 8 - 10 minutes.
Stir in most of the cheddar cheese and bacon.
Before serving, top with the rest of the cheese, bacon, and sliced green onions.
Ingredients
Directions
To the instant pot, add corn, potatoes, onion, garlic, chicken broth, salt, and pepper.
Lock instant pot, close pressure valve, and set to high pressure for 15 minutes.
Quick release the pressure.
In a small bowl, whisk together half and half and cornstarch. Stir half and half mixture into the chowder.
Press the saute button and cook, stirring frequently, until the chowder has thickened, 8 - 10 minutes.
Stir in most of the cheddar cheese and bacon.
Before serving, top with the rest of the cheese, bacon, and sliced green onions.
Do You Need to Thicken Your Chowder?
Thickening is a culinary technique that is used to thicken liquids. It can be done with roux, flour, cornstarch, or other thickening agents.
Roux: A roux is a mixture of fat and flour that creates a thickener for soups and sauces. It is made by cooking the fat and the flour together in a pan over low heat until it has reached the desired color.
Cornstarch: Cornstarch will work as an excellent thickener for your soup because it does not change its flavor as some other thickeners do. It will also thicken quickly so you don’t have to wait long before eating your soup.
