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Instant Pot Bacon Corn Chowder gets its flavor comes from a combination of sweet corn and bacon. This recipe is easy to make and naturally gluten-free.

Once fall arrives and things get chilly I am all about comfort food. Soups are always a favorite. Some of my favorite soups are potato based – Chicken Corn Chowder and Sausage Corn Chowder being two of them. I wanted to share another chowder recipe with you – Instant Pot Bacon Corn Chowder. This soup recipe is just as comforting as my other favorite potato based chowders, but its flavor comes from a combination of sweet corn and bacon. The recipe is naturally gluten-free, which means my youngest can eat it like there’s no tomorrow. It does reheat well but you should know that it does absorb a lot of its liquid by the second day so you might want to dd a splash of milk or chicken broth to it before warming it up. Here’s how I make it.

Instant Pot Bacon Corn Chowder

Equipment Needed

• electric pressure cooker (I used a 6 qt Instant Pot)
• potato peeler
• cutting board
• silicone cooking spoon
• measuring spoons

Linden Sweden Stainless Steel Jonas PeelerOXO Good Grips 10-1/2 x 14.5 Cutting BoardCuisinart 15-Piece Stainless Steel Knife Block SetNeibo silicone serving spoon with stainless handleSilicone & Stainless Steel 4-Oz Soup LadleInstant Pot DUO Plus 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker

Ingredients

• 8 large potatoes, peeled and diced
• 32 oz bag frozen corn
• 4 cups chicken broth
• 4 oz shredded cheddar cheese
• 1 cup bacon
• 2 tsp onion powder
• 2 tsp garlic powder
• 2.5 tsp freeze-dried chives (divided into 1/2 tsp and 2 tsp)
• 1-2 tbsp corn starch (depending on how thick you want yours to be)

Instructions

Peel and dice the potatoes.

Place the potatoes into the Instant Pot and cover with the chicken broth.

Add the onion powder, garlic powder, and 2 tsp of freeze-dried chives.

Place the corn on top of the potatoes.

Set the Instant Pot to cook on manual high pressure for 10 minutes.

Once the cooking cycle has finished do a quick pressure release.

Add the shredded cheese to the soup and stir well.

If you would like the soup to be a bit thicker add a dash of cornstarch and stir well.

Add the bacon and 1/2 tsp freeze-dried chives and stir well.

Serve immediately with additional shredded cheese as an optional garnish.

Instant Pot Bacon Corn Chowder

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Instructions

Peel and dice the potatoes. Place the potatoes into the Instant Pot and cover with the chicken broth. Add the onion powder, garlic powder, and 2 tsp of freeze-dried chives. Place the corn on top of the potatoes. Set the Instant Pot to cook on manual high pressure for 10 minutes. Once the cooking cycle has finished do a quick pressure release. Add the shredded cheese to the soup and stir well. If you would like the soup to be a bit thicker add a dash of cornstarch and stir well. Add the bacon and 1/2 tsp freeze-dried chives and stir well. Serve immediately with additional shredded cheese as an optional garnish.

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