Pressure Cooker Chicken Corn Chowder
OthersWhen you need a quick way to warm up a cold night, make this creamy chicken corn chowder. This decadent dish made with milk and topped with bacon and green onions, can be made with pressure cooker or on your stovetop.
Ingredients
- 6 slices (6 ounces) – thick-cut bacon, chopped
- 1 – small yellow onion, diced
- 3 cloves – garlic, minced
- 1 pound – boneless skinless chicken breast, diced
- 1 16-ounce bag (about 3 1/3 cups) – frozen corn kernels
- 4 cups – chicken broth
- 1 pound (about 5) – unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2” chunks
- 1/2 teaspoon – coarsely ground black pepper
- 1/2 teaspoon – kosher salt
- 1 1/2 cups – milk
- 2 tablespoons – cornstarch (or 4 tablespoons all-purpose flour)
- 2-3 – green onions, sliced (optional)
- heavy cream or half-and-half (optional)
DIRECTIONS
Instant Pot Directions:
Set Instant Pot to SAUTÉ on HIGH. Once hot, add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat. Add onion and garlic to the pot; sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often. Turn off the Instant Pot.
Add chicken broth, potatoes, salt, and pepper. Close and seal the Instant Pot, making sure the vent is in the SEALED position. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes.
While the chowder cooks, make a slurry by whisking cornstarch (or flour) into the milk. Set aside. When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes.
Stir in the cornstarch-milk slurry (or flour-milk mixture if using, scraping any flour that settled at the bottom of the bowl). Cover and let the chowder sit for 10-15 minutes to thicken.
Portion soup into bowls and generously top with bacon. Garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.
Pressure Cooker Directions:
Heat a large skillet over medium-high heat. Add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
Return skillet to the stove. Add onion and garlic and sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
Remove skillet from heat and transfer contents to the pressure cooker. Add chicken broth, potatoes, salt, and pepper. Close and seal your pressure cooker, making sure the vent is in the sealed position. Cook on HIGH for 8 minutes.
While the chowder cooks, make a slurry by whisking cornstarch (or flour) into the milk. Set aside.
When done, remove pressure cooker from heat. Allow the pressure to release on its own or carefully quick-release the pressure after a few minutes.
Stir in the cornstarch-milk slurry (or flour-milk mixture if using, scraping any flour that settled at the bottom of the bowl). Cover and allow the chowder to thicken for 10-15 minutes before serving.
Portion soup into bowls and generously top with bacon. Garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.
Stovetop Directions:
No Instant Pot? No problem. Simply cut your potatoes a bit smaller and cook bacon according to package directions in a skillet on the stove.
Add 1 tablespoon bacon fat to a large soup pot and sauté onion, garlic, diced chicken and frozen corn over medium-high heat as directed above.
Add chicken broth, diced potatoes, salt and pepper and bring to a boil for 10-12 minutes, until chicken is cooked and potatoes tender.
Add cornstarch slurry and milk as directed above, allow to thicken and enjoy!
NUTRITION
190 calories; 5 g fat; 1.5 g saturated fat; 35 mg cholesterol; 14 g protein; 20 g carbohydrates; 2 g fiber; 530 mg sodium; 52 mg calcium. Nutrition figures based on using fat-free milk.
