Instant Pot Chicken Corn Chowder, a hearty soup that’s creamy and smooth, sweet with corn, tender with chunks of potato, and smoky with bits of bacon. Easy to make at a moment’s notice. Any time of the year.
4 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
4 red potatoes, chopped
1 stalk celery, chopped
1 (16-ounce) package frozen corn kernels
4 cups chicken stock
1 teaspoon dried thyme
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
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.
To the pot, add garlic and chopped onion. Stirring frequently, cook until the onions have softened, about 2 minutes.
Once cooked, stir in the bacon (reserve a bit for garnishing), potatoes, corn, chicken stock, thyme and cayenne pepper; season with salt and pepper to taste. Select manual setting, high pressure, for 10 minutes. When finished cooking, quick-release the pressure.
Meanwhile, in a small bowl, whisk together heavy cream and flour; set aside.
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.
Garnish with reserved bacon, chopped chives, and red pepper flakes and serve immediately.
Keywords: Instant Pot Chicken Corn Chowder, Pressure Cooker Chicken Corn Chowder, Chicken Corn Chowder, Corn Chowder