- Did you get one of these for Christmas,
or maybe you just got it?
This electric pressure cooker is one of my favorite tools
to use to make dinners quick, easy, and fast.
And I'm going to show you how to make my Instant Pot
creamy corn chowder in this thing
in just a fraction of the time.
So let's get going.
First thing we're going to do is slice up
five or six strips of thick-cut bacon,
and then we're going to turn our Instant Pot
onto that saute mode,
and that is going to heat up in here.
And once that's nice and hot
we'll put our bacon in and get it nice and crisp.
All right.
And while this is going,
I'm going to just scoot this guy over here for just a second.
And I'm going to go ahead and get started
on chopping up some of our vegetables
that are going to go into our corn chowder.
So first thing is a half of a medium onion,
and I'm just going to give this a quick dice.
(upbeat electronic music)
I'm just going to scoot this over.
One of my favorite tricks for cutting a bell pepper
is to turn it over and cut it straight down,
avoiding those seeds,
(upbeat electronic music continues)
like that there.
Then I can just throw this bad boy away.
All right.
To give it some awesome flavor,
we're going to add some fresh thyme.
If you want to use dried thyme, that is perfectly fine.
I'm using two teaspoons of fresh thyme,
or you can use one teaspoon of dried.
So great way to get the herbs off
is just grab on to the stem of the thyme,
and simply lie it down,
and you'll get all that fresh thyme leaves off
without any of the woody stems.
(bacon sizzling)
All right, while that's finishing cooking,
let's go ahead and go over the rest of our ingredients.
I am going to use 24 ounces of frozen corn kernels.
It's approximately five cups of corn.
You can use fresh corn if you'd like if it's in season.
Right now I'm going with frozen.
It's great because I always have it in my freezer.
I also have two teaspoons of minced garlic,
and we have four cups of chicken broth,
two cups of half-and-half,
and also five tablespoons of flour.
And
my secret ingredient is frozen hash brown potatoes.
So these are great, because they're already diced,
they're already ready to go,
and they're going to just melt into that corn chowder
and make it nice and thick and creamy,
without doing a lot of work on your own part.
So we're just going to use three cups
of these straight from the freezer.
(bacon sizzling)
Can you hear that sizzle?
Our bacon is cooked.
I'm just going to remove it
to a paper towel-lined plate
very carefully, 'cause it's hot.
We're going to remove all but two tablespoons of bacon grease
from the Instant Pot,
And then we're going to add the rest of our ingredients in.
So let me show you one of my favorite tricks for this.
I just take a sheet of foil,
and I kind of cup it around the bottom of a cup or a bowl,
or even a can,
just to make a little bowl of foil here,
and then make sure you use a towel,
'cause this could be very hot,
I'm just going to drain that in here,
and then leave about
two tablespoons in there.
Remember, you never want to drain this stuff down your sink.
It's just not good.
Let it sit to the side and harden
and then you can just toss it in the trash.
So we'll set that guy aside. Okay.
Back to our Instant Pot,
still on saute mode.
I'm going to go ahead and add the onion.
So it's just a half a cup of onion,
(onion sizzling)
as well as all of that bell pepper.
We're going to let this saute for about two minutes.
And what you're going to want to do is scrape up
any of those brown bits that have accumulated
on the bottom of your pot.
Give it a good scrape with like a wooden spoon,
because this will help the Instant Pot come to pressure,
which is what we want to do,
so you can avoid getting that burn notice.
Plus it's going to give this soup
an incredible, smoky flavor.
Those look nice and tender,
so I'm going to add in my two teaspoons of minced garlic,
as well as that fresh thyme.
Get it all in there.
I'm going to add in my frozen potatoes.
We're just using three cups.
There's one.
(laughs)
Two.
Some escaped.
And three.
Okay.
And then I'm going to add in my corn.
And remember, this is frozen.
What I'm going to do is I'm going to reserve a cup
of the frozen corn kernels for later.
So just scoop out about a cup,
and then you can add the rest in here.
Okay.
Then go ahead and turn it off saute mode.
And we're going to add in
four cups of chicken broth,
you can also use vegetable broth as well.
That will work just fine.
And we're going to put in just about
half of our cooked bacon.
So we're going to leave the other half for later
for garnishing the soup when it's done.
Then we're going to do just a quick seasoning
with some salt and pepper,
pop the lid on,
and let it pressure cook
for just six minutes,
followed by a quick release of the pressure,
and then we'll add in our half-and-half and flour mixture.
(salt grinding)
All right, let's get this thing released.
(steam hisses)
Those potatoes are literally just going to melt
right into the soup and help it get nice and creamy.
But on top of that,
we're going to add two cups of half-and-half.
Let me just scoot this over here,
and I'm going to turn this off,
and turn it back to saute.
So I'm going to take two cups of half-and-half
and add five tablespoons of all purpose flour.
I'm going to whisk this together so there's no clumps.
And then we're going to pour this right into our soup
to make it that nice, gorgeous, chowder consistency.
All right, and because this has flour in it,
we are going to want to let this cook for a few minutes,
and it'll get nice and thickened.
And then, remember, that cup of corn kernel
that I told you to hold off on,
we're going to add those in now,
and that's going to give it a nice variance
of the texture to the soup.
So you're going to have some softer kernels
and some harder, crisper-to-the-bite kernels,
which will be a nice texture.
Going to let this cook up a little bit more,
and season with salt and pepper to taste.
Remember, we added the bacon in there,
so it is a little saltier.
I used regular chicken broth,
so it has a little bit more sodium.
So I'm just going to taste it and see if it needs more salt.
If it does, I'll add it.
If not, I'm not going to add any more.
Mmm. So good.
I am going to add just a little bit more
because I like it like that.
Keep in mind,
we did leave that extra bacon to top as well,
so that'll add that nice salty punch to it.
And a little bit more pepper to round it out.
Okay.
And you're going to see those potatoes just melt away
into the chowder.
It's going to give it a nice creamy consistency.
Oh my goodness.
It looks so good.
This is a great dinner,
'cause, you know, I keep all of these things on hand,
frozen corn, frozen potatoes,
bacon is always in the fridge ready to go.
Honestly, this is a great dinner that you can throw together
in the Instant Pot any night of the week.
All right, you guys, I cannot wait to try this recipe.
It is so comforting and so good.
You're going to thoroughly enjoy it. I'm convinced.
Here we go.
Mmm.
I love all the textures
and the little salty bite of bacon in there.
The corn it's so creamy and so good.
I know you guys are going to enjoy this Instant Pot
creamy corn chowder.
And make sure you had to iwashyoudry.com
to find more awesome Instant Pot recipes to try.
I have tons of soups there as well,
and I will see you guys next time.
Bye.
(oil sizzling)