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Chipotle Cheddar Corn Chowder
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
""
Original recipe yields 6 servings
Ingredients
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.
Tags :
Soups/Stews
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