Pressure Cooker Potato Corn Chowder

Name: Pressure Cooker Potato Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
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

Pressure Cooker Pork Soups & Salads

Time: 45 minutes

Yield: 6 servings

About

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!

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