It is cheesy and full of chicken, bacon and corn! This easy Chicken Corn Chowder can be made in the Instant Pot or on the stove top! Great to serve with garlic bread or homemade rolls!
Turn your instant pot on to sauté mode. Once it is hot, add in your bacon. Sauté until crispy. Once fully cooked, transfer to a plate or flat surface on a paper towel.
Discard the bacon fat.
With your instant pot still on sauté mode, add in your butter. Allow it to melt then add in your onion and bell peppers.
Sauté for about three minutes until becomes translucent. Add in your garlic and sauté with the onions for about a minute.
Add your chicken to your instant pot along with your onions and garlic. Sauté until fully cooked.
Add in your chicken broth to everything in the pot. Using a wooden spoon or spatula, scrape the bottom of the instant pot to remove any onion and bacon residuals to prevent receiving a burn notice.
Cancel your sauté function.
Add in your potatoes, corn, paprika, Pepper, and Worcestershire. Mix.
Close the lid on your instant pot and seal the pressure valve. Cook on high for six minutes.
Once the instant pot is done cooking, do a quick release and open the valve to release pressure.
Whisk the cornstarch into the milk.
Add in your milk cornstarch mix and heavy cream.
Turn your instant pot on to sauté and allow it to simmer to let the cornstarch and cream thicken up your soup. Allow it to simmer for about 5 to 8 minutes, or until it’s noticeably thicker.
Add bacon and cheese. Mix immediately and continue to stir until the cheese has fully melted.
If you don't want to use onion you can leave it out and add about a tablespoon of onion powder when you add the potatoes.
numbers and calories will way depending on amount and brands used