Corn and Potato Chowder (Instant Pot)
Serves 8
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 29 oz chicken broth
- 16 oz frozen corn
- 2 1/2 cups peeled and chopped small potatoes (chop small, about 1/2 inch)
- 1 onion, finely diced
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup half and half
- 2 Tbsp corn starch
- 4 oz shredded cheddar cheese
- crumbled bacon, shredded cheese, sliced green onions – optional for topping, add points accordingly
Instructions
- Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, salt and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select manual setting and adjust pressure to high. Set the timer for 15 minutes.
- When finished cooking, do a controlled quick release.
- Select saute setting and set to low heat (if your IP does not let you select a heat setting, just select saute).
- Mix half and half and cornstarch together and pour into the chowder.
- Cook and stir for 3-5 minutes or until thickened
- Add shredded cheese and stir to combine
- Turn off IP and serve. Top with toppings, if desired.
This soup was SO delicious!!! We served it just like Joan served it to her family, with a really delicious crusty roll. My husband agreed it was a hit. We live in Michigan & it was a rainy cold night here & this really hit the spot! This will be going into our meal rotation!!!
We loved it – so simple and such comfort food!