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Jumat, 07 Juni 2019

Instant Pot Corn Chowder

This chowder is a full meal in a bowl and packed with flavor on all levels. It's rich, savory, slightly spicy, and a tad sweet,

  1. 6 ears of corn
  2. 8 oz. bacon cut into 1-inch pieces
  3. 1 cup yellow onions diced
  4. 1 cup red bell peppers diced
  5. 1/2 cup carrots diced
  6. 1/3 cup celery diced
  7. 1 Tbsp. garlic minced
  8. 6 thyme sprigs
  9. 2 bay leaves
  10. 2 Tbsp. apple cider vinegar
  11. 4 cups chicken broth
  12. 1 tsp. sea salt
  13. 1 1/2 lbs. red potatoes roughly chopped into 3/4-inch pieces
  14. 1/4 tsp. red pepper flakes
  15. 1 cup heavy cream
  1. Using a large knife, cut off kernels from corn cobs. Do not throw the cobs away. There’s a TON of flavor in there and we’re going to cook them, so just set aside for now. I recommend cutting the kernels directly into a mixing bowl. That way you don’t need to transfer them.
  2. Using sauté setting – add bacon to pot and cook until crispy (about 7 minutes).
  3. Add onions, bell peppers, carrots, and celery to pot and cook for about 3 minutes (stirring frequently), until carrots begin to soften. Then add garlic, thyme, bay leaves, and vinegar. Cook for about 1 minute, mixing constantly until, until vinegar has mostly evaporated.
  4. Add chicken broth and salt to pot, along with potatoes, corn cobs, corn kernels, and red pepper flakes. Mix well, lock lid, and cook for 4 minutes at high pressure.
  5. Once cook time is complete, quick-release pressure. Remove corn cobs, thyme sprigs, and bay leaves.
  6. Finally, add the cream and mix well. And you all set! 
  7. Good luck not eating multiple bowls in one sitting.