Pressure Cooker Corn Chowder
March 2018
Equipment
- Pressure Cooker
- Large Skillet
Ingredients
- 6 slices thick-cut bacon chopped
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 lb. boneless skinless chicken breast diced
- 1 bag 16 ounces frozen corn kernels
- 4 cups chicken broth
- 1 lb. unpeeled or peeled Yukon Gold potatoes cut into 1/4-1/2-inch chunks
- 1/2 tsp. kosher salt plus additional
- 1/2 tsp. coarsely ground black pepper plus additional, to taste
- 2 Tbs. cornstarch
- 1 1/2 cups fat-free milk
- 2-3 green onions sliced (optional)
- 1 Tbs. heavy cream or half-and-half optional
Instructions
- Heat large skillet over medium-high heat. Add chopped bacon and cook until crispy. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate and pour off all but 1 Tbs. bacon fat. Return skillet to stove. Add onion and garlic; sauté 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often. Remove from heat and transfer contents to pressure cooker. Add chicken broth, potatoes, salt and pepper. Close and seal pressure cooker, with the vent in the sealed position. Cook on high 8 minutes. While the chowder cooks, make a slurry by whisking cornstarch (or flour) into milk. Set aside. When done, remove pressure cooker from heat. Allow pressure to release on its own or carefully quick-release pressure after a few minutes. Stir in the cornstarch-milk slurry. Cover and allow chowder to thicken for 10-15 minutes before serving. Portion soup into bowls and generously top with bacon. Garnish with green onion and cream or half-and-half, if desired. Season with additional salt and pepper, to taste.
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