Pressure Cooker Potato Corn Chowder

Posted: November 16

Time: 45 minutes

Yield: 6 servings

recipe image

Pressure Cooker Potato Corn Chowder invokes the light, sweet flavors of summer in an unctuous, hearty soup perfect for frosty weather; in other words, it's the best of both worlds. Potato Corn Chowder has the heartiness of tender-cooked potatoes and the sunny brightness of corn in a creamy, savory sauce. With some crunchy bacon bits and a touch of heat, this soup tastes like a beam of sunshine on a cold day: you'll certainly be beaming when you eat this.


• 4 slices bacon, diced • 3 cloves garlic, minced • 1 onion, diced • 4 red potatoes, chopped • 1 (16-ounce) package frozen corn kernels • 4 cups vegetable stock • 1 teaspoon thyme • cayenne pepper, to taste • kosher salt, to taste • ground black pepper, to taste • 3/4 cup heavy cream • 3 tablespoons all-purpose flour • 2 tablespoons chives, optional, chopped


Step 1

Set the pressure cooker to its high sauté setting.

Step 2

Add in the bacon and cook until brown and crispy, for about 6-8 minutes.

Step 3

Transfer the bacon pieces to a paper towel-lined plate using a slotted spoon.

Step 4

Add the garlic and onion and cook, stirring frequently to prevent the garlic from burning and until the onion is translucent, for about 2-3 minutes.

Step 5

Stir in the cooked bacon, potatoes, corn, vegetable stock, thyme, and cayenne pepper. Season with salt and pepper.

Step 6

Close the pressure cooker, select the manual setting, and adjust the pressure to high. Cook for 10 minutes.

Step 7

Quick-release the pressure, following the manufacturer's instructions to do so safely.

Step 8

In a small bowl, whisk together the heavy cream and flour, then set aside.

Step 9

On the pressure cooker, select the high sauté setting once again and bring the mixture to a boil.

Step 10

Stir in the heavy cream mixture and cook, stirring frequently, until it thickens slightly, for about 4-5 minutes. If it thickens too much, you can use vegetable stock to thin it out.

Step 11

Serve hot, topped with chives!

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