Yield: 4-6 servings

Instant Pot Chicken Corn Chowder

SIDE VIEW CHICKEN CORN CHOWDER IN WHITE BOWL WITH INSTANT POT IN BACKGROUND

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!

Ingredients

  • • 6 strips bacon, chopped
  • • 2 tbsp unsalted butter
  • 1/2 white onion, chopped
  • 2 tablespoons minced garlic
  • 2.5 cups chicken, boneless skinless breasts cut into 1/2-inch cubes
  • 1/2 cup red bell pepper, chopped
  • 2 cups chicken stock
  • 2.5 cups potato peeled & diced into 1-inch cubes. I used Russet potatoes
  • 15.25 oz cans Sweet Corn, canned, drained
  • 15.25 oz Cream of Corn, canned or thawed frozen
  • 1/4 tsp Paprika
  • 1.5 tsp Black Pepper or to taste
  • 1 tablespoons Worcestershire sauce
  • 1 cup whole Milk
  • 1 cup Heavy Whipping Cream
  • 3 tablespoons Cornstarch
  • 1/2 cup cheddar cheese, shredded (I used mild cheddar)

Instructions

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.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1 cup

Amount Per Serving: Calories: 883Total Fat: 61gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 220mgSodium: 747mgCarbohydrates: 53gFiber: 5gSugar: 14gProtein: 35g

numbers and calories will way depending on amount and brands used