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This is a delicious soup made in a pressure cooker. This rich and creamy chowder is packed with fresh corn, potatoes and crispy bacon. Pairs well with our 2021 Sauvignon Blanc.
Turn pressure cooker on. Press SAUTE button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of it is crispy. Remove to a plate.
Add garlic and onion to pot with bacon grease. Sauté for 3-4 minutes, stirring often.
Add corn to pot with onion. Sauté for 2 minutes, stirring often.
Press OFF button on Instant Pot.
Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position, Press MANUAL button and set timer for 10 minutes.
When the Instant Pot is done, click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes.
Serve chowder garnished with reserved bacon and chopped parsley.
Refrigerate any leftovers for up to 3 days. The smaller the dice of potatoes, the quicker they will cook. Do not dice them too small.