Ingredients
- 150 grams bacon (thick cut bacon, diced, approx 4 slices)
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (yellow)
- 1 potato (russet, peeled and cut into cubes)
- 2 chipotle chilies in adobo, chopped
- Kosher salt to taste
- Black pepper to taste
- 3 cups chicken broth
- 2 cups whole milk
- 2 cups cheddar cheese, shredded (sharp)
- 1/3 cup fresh cilantro, chopped
How to Make
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Step 1: Set Instant pot to sauté.
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Step 2: Add the bacon and cook until crisp, about 5 minutes.
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Step 3: Transfer the bacon to a paper towel lined plate.
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Step 4: Leave about 1 tablespoon of the bacon grease in pot and add onion, cooking another 5 minutes or until fragrant.
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Step 5: Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine.
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Step 6: Pour in the chicken broth.
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Step 7: Cover, select the manual setting, and cook on high pressure for 10 minutes.
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Step 8: When done, use the natural or quick release function and release the steam.
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Step 9: Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.
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Step 10: Set the Instant pot to sauté.
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Step 11: Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly.
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Step 12: Stir in the cilantro.
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Step 13: Ladle the chowder into bowls and top with the reserved bacon
We hope you enjoy this recipe!
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