Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon Olive Oil
  • 6 slices Bacon ((pre-cooked, diced))
  • 4 Cloves Garlic ((minced, 3-4 Tblsp.))
  • 1 medium white onion ((diced,1-cup))
  • 4 Large Yellow or Gold Potatoes ((cut into 1-in. cubes))
  • 12 ounces frozen corn ((1 bag))
  • 4 cups vegetable broth ((or Chicken Broth))
  • 1/2 teaspoon dried thyme ((2-3 sprigs fresh))
  • Salt and Pepper to taste
  • 1 Cup Half and Half
  • 4 tablespoons all-purpose flour

Instruction

  • First, turn Instant Pot to saute and add the onions. Saute for 3-5 minutes until they soften. Add the garlic and saute another 30 seconds. Turn off the Instant Pot.
  • Next, add the bacon, potatoes, corn, broth, thyme, salt and pepper. Set the valve to sealing, and use the manual/pressure cook button to set the Instant Pot to high pressure for 5 minutes. After the timer goes off, open the valve to complete a quick release of the pressure.
  • Then, in a small bowl or large, glass measuring cup, mix the half and half and flour. Whisk until well-combined. Set aside.
  • After that, remove the lid from the Instant Pot, and turn on the saute function. Slowly add the half and half/flour mixture while stirring. As the chowder heats and begins to boil, it will thicken. This usually takes about 5 minutes.
  • Last, garnish with anything you desire and serve. We topped our chowder with diced green onions.