Try this Easy Corn Chowder recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 1/2 cup whipping cream
- 1 red bell pepper (diced)
- 1 medium onion (diced)
- 6 slices bacon (chopped)
- 1 stalk celery (sliced)
- 1 package frozen corn (thawed 16 ounces)
- 3 pieces small potatoes (peeled and cut into 1â„2-inch(abou
- Carbohydrate 0.371075833430946 g
- Cholesterol 700.275000008686 mg
- Fat 141.358391669005 g
- Fiber 0.0640583341758153 g
- Protein 171.314600000097 g
- Saturated Fat 41.3849479181268 g
- Serving Size 1 1 serving (928g)
- Sodium 647.078916668755 mg
- Sugar 0.307017499255131 g
- Trans Fat 11.9250954167845 g
- Calories 2005 calories
Step-by-step
- Press Sauté; cook bacon in Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
- Add onion, celery and bell pepper to pot; cook and stir 3 minutes or until vegetables are softened.
- Add corn, potatoes and coriander; cook and stir 1 minute. Stir in broth, salt, black pepper and ground red pepper; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 4 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Press Sauté; cook 2 to 3 minutes or until soup is thickened, partially mashing potatoes. Stir in cream; cook until heated through. Top with bacon.
Most cooks fail to develop a proper body in cream-based soups by relying entirely on dairy rather than utilizing starch from the vegetables. Achieving a dense texture requires actively releasing the starches trapped inside the potatoes through mechanical disruption, specifically by mashing some of the cooked chunks against the side of the pot before introducing the whipping cream. Retaining structural integrity in the remaining potato cubes depends on cutting them uniformly to one-half inch so they cook evenly under pressure without dissolving completely into mush.
Adapting this dish for vegetarian or pescatarian diets requires swapping the chicken broth for a structured vegetable stock, and replacing the bacon with smoked paprika or mushroom powder to mimic the missing rendered fat profile. When substituting the bacon fat for sautéing the onions, celery, and bell pepper, add two tablespoons of neutral oil to ensure the aromatics sweat correctly without burning during the initial sauté phase. The heavy cream adds high butterfat content that thickens the broth naturally as the proteins bind with the starches, but boiling the soup after adding the cream will cause the dairy to curdle and break.
