Easy Corn Chowder - Instant Pot
This is one of those recipes that no matter how much I make it's gone or nearly gone the same day. Everyone loves it, even the picky eaters. It doesn't take that long either.
Equipment
Ingredients
- 1 lb bacon (sausage works great too, or whatever)
- 1 med onion diced
- 2 cups water or broth
- 2 tsp seasoned salt (optional)
- 4 cups Potatoes diced (about 3-4 potatoes)
- 2 cups of frozen corn or canned corn (fresh corn in season is great too)
- 3 cans creamed corn
- 12 oz can evaporated milk
- Salt and Pepper to taste or use PC Magic
Instructions
- Turn your pot on Saute and set to Normal (med heat), if the pot gets too hot, you can turn it down to Less (low heat).
- Cut up raw bacon and Saute in instant pot on Normal mode until fat is rendered (about 8 min). Take your time. You want the bacon to be well-cooked and the fat rendered. When you feel like your bacon is cooked and the fat is rendered, add onions cook for 1-2 min.
- Drain bacon and onions on paper towels and set aside. You definitely don't want the bacon grease in your soup.
- Add ½ cup water and deglaze pot and scrape the bottom. Your pot should still be on Saute. When you are done deglazing, press Cancel.
- Pour in the rest of the water or broth, add your seasoned salt if you desire, and add cubed potatoes. (You can always add the seasoned salt in later if you feel it needs some extra flavor)
- Then frozen corn and cans of creamed corn on top and DO NOT STIR.
- Return bacon to pot and set right on top. DO NOT STIR. It will stir itself up a bit as it cooks.
- Cook on HP for 4 min QR. (You can also do a controlled release.)
- When finished stir up your soup and add in evaporated milk. Season to taste. Serve.
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Easy Corn Chowder - Instant Pot
This is one of those recipes that no matter how much I make it's gone or nearly gone the same day. Everyone loves it, even the picky eaters. It doesn't take that long either.
Servings: 4 servings
Equipment
Ingredients
- 1 lb bacon (sausage works great too, or whatever)
- 1 med onion diced
- 2 cups water or broth
- 2 tsp seasoned salt (optional)
- 4 cups Potatoes diced (about 3-4 potatoes)
- 2 cups of frozen corn or canned corn (fresh corn in season is great too)
- 3 cans creamed corn
- 12 oz can evaporated milk
- Salt and Pepper to taste or use PC Magic
Instructions
- Turn your pot on Saute and set to Normal (med heat), if the pot gets too hot, you can turn it down to Less (low heat).
- Cut up raw bacon and Saute in instant pot on Normal mode until fat is rendered (about 8 min). Take your time. You want the bacon to be well-cooked and the fat rendered. When you feel like your bacon is cooked and the fat is rendered, add onions cook for 1-2 min.
- Drain bacon and onions on paper towels and set aside. You definitely don't want the bacon grease in your soup.
- Add ½ cup water and deglaze pot and scrape the bottom. Your pot should still be on Saute. When you are done deglazing, press Cancel.
- Pour in the rest of the water or broth, add your seasoned salt if you desire, and add cubed potatoes. (You can always add the seasoned salt in later if you feel it needs some extra flavor)
- Then frozen corn and cans of creamed corn on top and DO NOT STIR.
- Return bacon to pot and set right on top. DO NOT STIR. It will stir itself up a bit as it cooks.
- Cook on HP for 4 min QR. (You can also do a controlled release.)
- When finished stir up your soup and add in evaporated milk. Season to taste. Serve.
