Chipotle Cheddar Corn Chowder

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #33575

October 22, 2019

Categories: Soups/Stews



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (431.9 g)
  • Calories 458.1
  • Total Fat - 22.7 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 60.8 mg
  • Sodium - 1398.5 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 3.6 g
  • Sugars - 8.3 g
  • Protein - 29.2 g
  • Calcium - 459.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.3 mg

Step 1

Set Instant pot to sauté.

Step 2

Add the bacon and cook until crisp, about 5 minutes.

Step 3

Transfer the bacon to a paper towel lined plate.

Step 4

Leave about 1 tablespoon of the bacon grease in pot and add onion, cooking another 5 minutes or until fragrant.

Step 5

Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine.

Step 6

Pour in the chicken broth.

Step 7

Cover, select the manual setting, and cook on high pressure for 10 minutes.

Step 8

When done, use the natural or quick release function and release the steam.

Step 9

Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.

Step 10

Set the Instant pot to sauté.

Step 11

Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly.

Step 12

Stir in the cilantro.

Step 13

Ladle the chowder into bowls and top with the reserved bacon

Tips & Variations


No special items needed.

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