This chowder builds its flavor the old-fashioned way, through slow-cooked onion, celery, and garlic, plus smoky paprika and dried thyme that give the broth real depth without leaning on any salty shortcuts. Sweet corn kernels and tender Yukon Gold potatoes go in together, and the Instant Pot's pressure cooking makes quick work of turning them silky-soft in minutes. A few pulses with an immersion blender thickens the base naturally, so you get that classic chunky-yet-creamy chowder texture without extra effort. Heavy cream and butter stirred in at the end round everything out into a rich, comforting bowl. Fresh chives sprinkled on top add a bright, herby finish that plays nicely against the sweetness of the corn. It's an easy weeknight dinner that fits neatly into a low added salt way of cooking, letting fresh vegetables and warm spices do all the talking.
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Set the Instant Pot to Sauté (Normal). Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
Add the onion and celery to the drippings and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
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