Instant Pot Summer Corn Chowder

This recipe is good for frozen corn, but, if fresh corn is available it is outstanding! I like to support my local farmers and buy at the roadside stand or at our local Farmer's Market.



Instant Pot Summer Corn Chowder

6 slices bacon crumbled
1 large Walla Walla Sweet onion, chopped
1 large fresh carrot
2 stalks of celery, diced
2 large Red potatoes
6 cups chicken stock
1 bay leaf
1 Tsp. Kosher salt
1 teaspoon freshly ground pepper
3 cups corn kernels(4 large ears of corn) 
1 T fresh thyme
2 T. chopped chives
1/2 teaspoon honey
1 c. Heavy cream

Turn the instant pot to saute and fry all the bacon. Remove from the instant pot and set aside. (I blot with paper towels).  Add the carrots, onion and celery and saute until the onion is translucent. Add the potatoes and saute until the potatoes are starting to brown. Add broth, bacon, corn, bay leaf, honey, thyme, salt and pepper. Lock on the lid and turn the valve to closed.

Press the manual button and set the time to 15 minutes. When the timer beeps, do a "Quick Release" and unlock the lid.

Remove the bay leaf, add the heavy cream. I you prefer a puree soup, at this point you can use an immersion blender or a food processor. I prefer chunky...

Ladle into the bowls and garnish with remaining chives. Optional- save a few pieces of the crumbled bacon and garnish with that. 

We are having such a great Summer! We hope you are too!