Instant Pot Chicken Corn Chowder (Video)

foodiesterminal.com

Cora Mack

2.5 cups chicken (**boneless skinless breasts or thighs diced into ½ inch cubes. )

2.5 cups potato (**peeled & diced into 1 inch cubes. I used Yukon gold potatoes)

15,25 oz Sweet Corn (**whole kernel. 432 g. Canned corns drained or use frozen corn thawed.)

15.25 oz Cream of Corn (**canned)

½ cup carrots (**roughly chopped)

½ cup red bell pepper (**roughly chopped)

1 cup onion (**roughly chopped. Use yellow.)

2 tbsp garlic (**minced)

6 strips bacon (**roughly chopped)

2 tbsp Unsalted Butter

½ tbsp Olive Oil (**or any neutral oil)

Seasonings

¼ tsp paprika

1 tsp dijon mustard paste

1.5 tsp Black Pepper (**ground)

1 tbsp Worcestershire sauce

Liquid

2 cups chicken stock (**I used 2 tbsp better than bouillon paste diluted in 2 cups warm water. Use more if you prefer thin chowder.)

Dairy

1 cup whole Milk

1 cup Heavy Whipping Cream (**or half and half)

½ cup cheddar cheese (**Use sharp or mild. I used pre-shredded sharp cheddar.)

Thickener

3 tbsp Cornstarch (**diluted in 3 tbsp water to form a slurry. For thin chowder use 2 tbsp cornstarch. )

Garnish

fresh parsley (**chopped)

black pepper (**crushed)

Bacon (**crispy fried bacon bits. Use as much as you love)

subheading: Want more Recipe Videos?:

Check out our Youtube channel!

subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer