Instant Pot Corn Chowder

Step 1

Watch my recipe video before you start! It's right below the directions.

Step 2

If you're using fresh sweetcorn, remove the silks and when you have cut the corn from the cob, keep the cobs as you're going to add them to the soup.

Step 3

Cook the bacon in a couple of batches until crisp in a large skillet, and then drain on paper towels.If you want to cook it in your Instant Pot, turn on the saute function and adjust the setting to a medium heat.

Step 4

Keep 2 tbsp of bacon grease and add it to your Electric Pressure Cooker. Turn on the saute setting and adjust it to the medium heat setting, then add the chopped onion and green pepper and stir for just a minute, then turn off the saute function and stir in the cornstarch.

Step 5

Add the salt, pepper, garlic, carrot, gluten free chicken broth, potatoes, sweetcorn and thyme to your Pressure Cooker and stir well to combine.

Step 6

Add the corn cobs to the top of soup and immerse them if possible, this will add flavor to the soup.

Step 7

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for TEN minutes at High Pressure.

Step 8

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about SEVEN minutes, then you can gently release the rest of the pressure by opening the vent.

Step 9

Carefully remove the corn cobs from the soup.

Step 10

Add half the soup to a blender or food processor and blend until smooth, then pour it back into the remaining soup and stir well to combine.Add the canned coconut milk or half and half and stir again.

Step 11

Serve garnished with the bacon bits you cooked earlier.