Eggless Instant Pot Corn Chowder
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Learn more →Ingredients
6 servings
- 4 strips bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups frozen or fresh corn kernels (from about 4 ears)
- 3 cups low-sodium chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup heavy cream
- 2 tbsp unsalted butter
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- shredded cheddar cheese, for serving (optional)
Instructions
- 1
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.
- 2
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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