How To Make Instant Pot Cheddar Corn Chowder with Bacon
Transform the traditional chowder into lighter and healthier with this corn chowder recipe! Secrets to a creamy but with less fat are revealed here!
Serves:
Ingredients
- 6stripscenter-cut bacon,chopped
- 2small yellow onions,chopped
- 2large garlic cloves,minced
- 2tbspall-purpose,or gluten free flour
- ¼tspturmeric
- 1tspfresh thyme leaves
- 1½tspkosher salt
- freshly ground black pepper
- 3½cupslow sodium chicken broth
- 2yukon gold potatoes,small, diced
- 12ozwedge cauliflower,stem intact
- 1lbfrozen corn kernels
- 1cupwhole milk
- 4ozshredded white sharp cheddar cheese
Instructions
To Cook on Stove Top:
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Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Set aside.
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With the pot still over medium heat, add the onions and garlic. Sauté for about 5 minutes until the onions are soft and translucent.
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Sprinkle the flour over the onions. Add turmeric, thyme, salt, and pepper to taste. Cook for 1minute, stirring constantly.
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Add the broth, potatoes, and cauliflower. Stir with a wooden spoon, scraping the bottom of the pot to release the caramelized bits on the bottom. Bring the pot to a boil then decrease to simmer; cover and cook for about 20 minutes.
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Meanwhile, heat 4 ounces (about ⅔ cup) of the corn with a splash of water in a small microwave safe-dish for about 1 minute until just defrosted.
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Remove the lid from the pot and transfer the cauliflower, 1 cup of the soup, and warmed corn to a blender; blend until smooth. Transfer purée back to the pot.
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Add the remainder of the frozen corn, milk, and cheese. Mix then simmer for about 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
To Cook with Instant Pot:
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Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
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In the pressure cooker (still on sauté), add the onions, garlic, and sauté for about 5 minutes until the onions are soft and translucent.
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Sprinkle the flour over the onions. Add turmeric, thyme, salt, and pepper to taste. Cook for 1 minute, stirring constantly.
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Add the broth, potatoes, and cauliflower. Stir with a wooden spoon, scraping the bottom of the pot to caramelize bits on the bottom.
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Seal and cook on high pressure for about 10 minutes; quick release then open when the pressure subsides.
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Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish for about 3 minutes until just heated through.
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Transfer the cauliflower, 1 cup of the soup, and ⅔ cup of warmed corn to a blender and blend until smooth. Transfer purée back to the pot and stir well.
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Add the remainder of corn, milk, and cheese. Mix then cover for about 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Nutrition
- Calories: 428.54kcal
- Fat: 21.44g
- Saturated Fat: 8.76g
- Trans Fat: 0.26g
- Monounsaturated Fat: 7.62g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 42.76g
- Fiber: 5.49g
- Sugar: 7.77g
- Protein: 18.07g
- Cholesterol: 42.48mg
- Sodium: 869.36mg
- Calcium: 220.87mg
- Potassium: 985.49mg
- Iron: 1.85mg
- Vitamin A: 81.36µg
- Vitamin C: 43.78mg
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