Best 2 Instant Pot Potato Corn And Bacon Chowder Recipes

Indulge in the comforting warmth of a hearty Instant Pot Potato, Corn, and Bacon Chowder, a delectable blend of classic flavors that will tantalize your taste buds. This chowder is not only quick and easy to prepare, but it also packs a punch of flavor with its combination of tender potatoes, sweet corn, smoky bacon, and a creamy broth enhanced with aromatic herbs and spices. Accompanying this main recipe are three additional variations that offer unique twists on the classic: a vegetarian option that swaps bacon for mushrooms, a zesty Mexican-inspired version featuring corn, black beans, and a kick of chili powder, and a luscious seafood chowder brimming with shrimp, clams, and a hint of Old Bay seasoning. With its versatility and crowd-pleasing appeal, this Instant Pot Potato, Corn, and Bacon Chowder, along with its delightful variations, promises a satisfying culinary experience that will warm your soul and leave you craving more.

Let's cook with our recipes!

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Whisk together heavy cream and flour in a small bowl. Set aside.
Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are best for chowder because they hold their shape well and don't get mushy.
Use fresh corn: Fresh corn on the cob is best, but you can also use frozen or canned corn. If using frozen corn, thaw it before adding it to the chowder.
Don't overcrowd the pot: If you're using a small Instant Pot, you may need to cook the chowder in batches. Don't overcrowd the pot, or the potatoes and corn won't cook evenly.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of hot sauce or a dollop of sour cream for extra flavor.
Serve immediately: Potato-corn-and-bacon chowder is best served hot. You can garnish it with chopped parsley, chives, or bacon bits.

Conclusion:

This Instant Pot potato-corn-and-bacon chowder is a hearty and flavorful soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this chowder a try. You won't be disappointed!