Instant Pot Potato Corn Chowder
One of the best comforting chowders I have ever made…..and the Instant Pot only puts the already amazing flavors…..OVER THE TOP!
Every single Fall and Winter, FROM NOW ON, I will be making this chowder for my family! The flavor is SO decadent, it is hard to articulate through words! This chowder would be as great base for clams, scallops or even shrimp and lobster! Technically, I would not call this chowder one hundred percent clean eating because of the heavy whipping cream, BUT it is still a healthy dish that I allow in any clean eating diet…..the ratio of heavy whipping cream per serving is slim. Sure, you could substitute with coconut milk, however, that would likely through the flavor profile out the window. I hope y’all enjoy this recipe as much as my family does. SO SO SO GOOD!
To begin, set Instant Pot to “Sauté” mode. Add olive oil, onion and garlic; stirring constantly for 2-5 minutes. Press “Cancel” on the Instant Pot to turn “Sauté” mode off. Slowly pour in the chicken broth; add the potatoes, celery, carrots, corn, ham, thyme, salt, pepper and bay leaf; stir. Cover with lid and lock into place. Set the vent to “Sealing” then press the “Soup” button and (+/-) to 15 minutes.
After the cooking is finished, you will hear the instant pot beep 3 times. Allow the pressure cooker to naturally vent for 10 minutes before pressing “Cancel” and moving the valve to “Venting.” When the valve has subsided and steam is no longer emitting; unlock and take the lid off the cooker.
Press the “Sauté” button again on the Instant Pot; In a small mixing bowl, whisk together the heavy whipping cream and corn starch; add cream mixture to the instant pot; stir for 3 minutes. Add the cheese and stir until melted. Press “Cancel” on the Instant Pot. Serve hot and garnish with green onion. (Please note: Instead of Honey Baked Ham, you can first brown 8 pieces of bacon on “Sauté” mode; remove the bacon; then cook the onions and garlic in the bacon fat (omitting the extra virgin olive oil). Stir the chopped bacon back in during the second “Sauté” with the cheese.)
XOXO,
Kendallraye
Instant Pot Potato Corn Chowder
Equipment
- Instant Pot
- Small Mixing Bowl
Ingredients
- 2 cups Honey Baked Ham Chopped
- 3 Tablespoons Olive Oil Extra Virgin
- 2 Yellow Onions Finely Chopped
- 2 bulbs Garlic Minced
- 4 cups Low-Sodium Chicken Broth
- 3 cups Russet Potatoes Peeled; Cubed
- 2 stalks Celery Chopped
- 3 Carrots Peeled; Sliced
- 3 cups Frozen Sweet White Corn
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- 2 teaspoons Black Pepper Freshly Cracked
- 1 Bay Leaf
- 1 cup Heavy Whipping Cream
- 1 generous Tablespoon Corn Starch
- 1 cup Sharp Cheddar Cheese Shredded
- 1/2 cup Green Onions Sliced
Instructions
- Set Instant Pot to "Sauté."
- Add olive oil, onion and garlic; stirring constantly for 2-5 minutes.
- Press "Cancel" on the Instant Pot to turn "Sauté" mode off.
- Slowly pour in the chicken broth; add the potatoes, celery, carrots, corn, ham, thyme, salt, pepper and bay leaf; stir.
- Cover with lid and lock into place. Set the vent to "Sealing" then press the "Soup" button and (+/-) to 15 minutes.
- After the cooking is finished, you will hear the instant pot beep 3 times. Allow the pressure cooker to naturally vent for 10 minutes before pressing "Cancel" and moving the valve to "Venting."
- When the valve has subsided and steam is no longer emitting; unlock and take the lid off the cooker.
- Press the "Sauté" button again on the Instant Pot; In a small mixing bowl, whisk together the heavy whipping cream and corn starch; add cream mixture to the instant pot; stir for 3 minutes.
- Add the cheese and stir until melted.
- Press "Cancel" on the Instant Pot. Serve hot and garnish with green onion.
Notes
