Description

A creamy, comforting Instant Pot corn chowder loaded with sweet corn, potatoes, smoky bacon, and aromatic vegetables, finished with a velvety roux for rich texture.

Ingredients

6 slices thick-cut bacon, chopped
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp fresh or ½ tsp dried thyme
4 cups chicken broth (or vegetable broth)
3 cups corn kernels (fresh or frozen)
3 cups diced potatoes (fresh or frozen)
1 cup half‑and‑half (or whole milk)
2 tbsp all‑purpose flour
Salt & pepper, to taste
Optional: shredded cheddar cheese for garnish

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Instructions

Select SAUTÉ on Instant Pot. Cook bacon until crispy; remove all but 2 tbsp fat.
Add onion and bell pepper; sauté until tender.
Stir in garlic and thyme; cook until fragrant.
Pour in broth, then add corn, potatoes, and half the cooked bacon. Season with salt & pepper.
Seal and cook on high pressure for 6–10 minutes (6 min for tender vegetables, 10 min if chilled).
Quick-release pressure, then set to SAUTÉ mode.
Whisk half‑and‑half with flour until smooth; stir into pot and simmer until chowder thickens (2–3 min).
Adjust seasoning; serve topped with remaining bacon and optional cheese.

Notes

Use fresh sweet corn in season or frozen year-round.
To freeze, omit the cream mixture; add it when reheating.
For extra creaminess, stir in cheddar cheese after thickening.
Swap whole milk for half‑and‑half to reduce calories slightly.