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Creamy Corn Chowder Recipe | Easiest Ever
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  1. Turn pressure cooker on saute and cook bacon until crisp, approximately 8 minutes. Remove bacon with slotted spoon onto a paper towel lined plate and set aside. Leave 2 tablespoons bacon grease in pot.
  2. Leave pot on saute and add onion. Cook until slighly soft, approximately 2 minutes. Add garlic and saute for 1 minute. Add 1 cup of broth to pot to deglaze pot. Make sure all bacon bits are fully scaped from sticking to the bottom of the pot. Add remaining broth, potatoes, corn, salt, paprika, and cayenne pepper and stir. Place lid on pot, ensuring the valve is turned toward sealing. Select the Pressure Cook button and set for 10 minutes. (If making on a cooktop, cover and cook for 20 minutes.)
  3. When cook time is complete, let sit an additional 5 minutes then turn the valve toward venting to release the steam. Open lid, add black pepper and blend with an immersion blender until desired consistency (I do about 50%).
  4. Turn pot back onto Saute function. In a small bowl, whisk together heavy cream and cornstarch. Add to pot and stir until thickened. Ladle into bowls and top with cooked bacon and green onions.