chicken chowder

This Instant Pot chicken potato corn chowder with bacon is a delicious thick, creamy, hearty soup thats perfect comfort food for winter. Its a one pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish. Watch the Recipe Video above.

Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)

Bacon Strips (chopped roughly)

Onion (finely chopped (medium))

Garlic Cloves (minced)

Jalapenos (deseeded and finely chopped)

Corn Kernels (fresh or frozen {See Note 1})

Potatoes (peeled and cut into cubes {See Note 2})

Chicken

Chicken Broth

Thyme

Salt and Pepper to taste

Cream

All Purpose Flour

bacon and chives

Saute

Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.

Pressure Cook

Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.

Serve

Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.

Pumpkin isn’t just for sweet recipes! This savory Chicken Pumpkin Quinoa Chowder is hearty, creamy, and oh-so-comforting.

Chicken Pumpkin Quinoa Chowder

chicken

water

pie pumpkin, peeled, seeds removed, and cut into bite-sized chunks

onion, diced

quinoa

celery,

carrots, diced

garlic,

bay leaves

thyme

sage

Salt and pepper,

spinach

half and half

pumpkin puree

Place the chicken in a large Dutch oven...

Place the chicken in a large Dutch oven or soup pot, cover with water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.

Remove chicken from the water, and let cool...

Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.

Meanwhile, add the pumpkin, onion, quinoa, celery, carrots,...

Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20 -25 minutes.

Add the chicken, spinach, half and half, and...

Add the chicken, spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.

This gluten-free soup with chicken and corn is packed with delicious South American flavors and will nourish your body and soul.

Peruvian Chicken Corn Chowder - Chupe de Pollo y Maíz

olive oil

red onion (thinly sliced)

garlic

butter

corn

cilantro

chicken broth

sweet corn

milk

corn tortilla chips (divided)

lime

salt

black pepper

Feta cheese

Hot sauce

In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.

Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.

Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.

Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.

Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.

Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

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Instant Pot Chicken Potato Corn Cho...

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Top 3 chicken chowder recipes from across the web

The most viewed chicken chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Potato Corn Cho...

Chicken Pumpkin Quinoa Chowder

Peruvian Chicken Corn Chowder - Chu...

The most viewed chicken chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine