Instant Pot Chicken Corn Chowder
I know I’ve talked about my beloved Instant Pot before, but I need everyone to know that it’s just the best thing ever and I absolutely believe that there needs to be one in every single household! It is seriously the most used cooking implement in my kitchen right now because of how many things it can do. This Chicken Corn Chowder is a perfect example and as with everything I cook, this recipe is totally adaptable; if you’re trying to go vegetarian or meat-free, skip the bacon, chicken and swap out the chicken broth with vegetable broth. Even using half and half cream, this soup is still quite light and low in calories; check out the Kitchen Confessions Facebook page for nutritional info.
Ingredients:
4 slices of smoky bacon, chopped (skip this step for vegetarian)
1 ½ - 2 cups chopped cooked chicken breast (leave out for vegetarian)
1 ½ cups frozen corn kernels (I used PC corn & jalapeno pepper blend)
2-3 cloves minced garlic
1 small onion, diced
Half bag mini potatoes, washed and halved (~340grams)
Small red pepper, diced
½ tsp chili flakes
Salt & pepper to season
2 cups chicken broth
2 cups water
1 ½ cups half and half cream (sub in your favourite unflavored milk substitute for vegetarian)
1 tbsp cornstarch
Optional add-ins: chopped cilantro, grated Tex-Mex cheddar, tortilla chips
Method:
Plug in the Instant Pot and set to sauté. When the alert goes off, add the chopped bacon and cook until golden. Remove the bacon bits from the pot with a slotted spoon and set aside on a plate lined with paper towel. Add the onion and garlic and continue to cook on the sauté setting until onions are translucent.
Turn the Instant Pot to OFF and add the rest of the ingredients except for the half and half cream and the cornstarch. Add the bacon bits and seasonings and stir to combine (easy on the salt because remember that you are adding the bacon – you can always add more salt after you’re done cooking, but it’s a sad day when you have put too much salt into the recipe!) Close and seal the lid on the Instant Pot and ensure that the pressure release is in the sealing position (in the middle). Using the Manual button, set the time for 10 minutes; this will come up to pressure on its own and start cooking. When the Instant Pot has done its thing, it will naturally release pressure for about 5 minutes and then it will beep. Whisk together the cream and the corn together and set aside. Quick release the rest of the pressure, turn off and remove the lid. Stir the cream mixture into the pot and let sit for another 10 minutes. This is ready to serve with whatever garnishes you choose. It serves about 6 and keeps really well in the fridge for a couple of days.
*If you’re looking for Instant Pot inspiration, a simple Pinterest search will yield thousands of recipes; this Chicken Corn Chowder was adapted from a recipe I spied on www.crunchycreamysweet.com