Time: 45 minutes
Yield: 6 servings
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.
Ingredients• 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
Set the pressure cooker to its high sauté setting.
Add in the bacon and cook until brown and crispy, for about 6-8 minutes.
Transfer the bacon pieces to a paper towel-lined plate using a slotted spoon.
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.
Stir in the cooked bacon, potatoes, corn, vegetable stock, thyme, and cayenne pepper. Season with salt and pepper.
Close the pressure cooker, select the manual setting, and adjust the pressure to high. Cook for 10 minutes.
Quick-release the pressure, following the manufacturer's instructions to do so safely.
In a small bowl, whisk together the heavy cream and flour, then set aside.
On the pressure cooker, select the high sauté setting once again and bring the mixture to a boil.
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.
Serve hot, topped with chives!