Pressure Cooker Potato Corn Chowder invokes the light, sweet flavors of summer in an unctuous, hearty soup perfect for frosty weather; in other words, it’s the best of both worlds. Potato Corn Chowder has the heartiness of tender-cooked potatoes and the sunny brightness of corn in a creamy, savory sauce. With some crunchy bacon bits and a touch of heat, this soup tastes like a beam of sunshine on a cold day; you’ll certainly be beaming when you eat this.
Ingredients
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 4 red potatoes, chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock, plus more, optional, to taste
- 1 teaspoon thyme, chopped
- cayenne pepper, to taste
- kosher salt, to taste
- ground black pepper, to taste
- 3/4 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chives, optional, chopped, for serving
Directions
Step 1 -Set the pressure cooker to the high sauté setting.
Step 2 -Add in the bacon and cook until brown and crispy, about 6-8 minutes.
Step 3 -Transfer the bacon pieces to a paper-towel-lined plate using a slotted spoon.
Step 4 -Add the garlic and the onions and cook, stirring frequently to prevent the garlic from burning, until the onions are translucent, about 2-3 minutes.
Step 5 -Stir in the cooked bacon, the potatoes, the corn, 4 cups of the vegetable stock, the thyme, the cayenne pepper, the salt, and the pepper.
Step 6 -Close the pressure cooker, select the manual setting, and adjust the pressure to high. Cook for 10 minutes.
Step 7 -Quick-release the pressure, following the manufacturer’s instructions to do so safely.
Step 8 -In a small bowl, whisk together the heavy cream and the flour, then set it aside.
Step 9 -On the pressure cooker, select the high sauté setting once again and bring the mixture to a boil.
Step 10 -Stir in the heavy cream-flour mixture and cook, stirring frequently, until it thickens slightly, for about 4-5 minutes. If it thickens too much, you can use the extra vegetable stock to thin it out.
Step 11 -Serve hot, topped with the chives!
