Ingredients
4 strips thick cut bacon, diced
1/2 sweet onion, diced
2 cloves garlic, minced or grated
4 cups yellow corn kernels (from about 4 ears of corn)
1 russet potato, peeled and cubed
2 chipotle chilies in adobo, chopped
Kosher salt and black pepper, to taste
3 cups low sodium chicken broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/3 cup fresh cilantro, chopped
Chopped green onions, for serving
Instructions
- Set Instant Pot to sauté. Cook bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
- Add onion and cook for 5 minutes until fragrant. Stir in garlic, corn, potatoes, chipotle chilies, salt, and pepper. Pour in chicken broth and stir to combine.
- Cover, set to manual high pressure, and cook for 10 minutes. Use quick or natural release to release steam.
- Transfer half the chowder to a blender and pulse until chunky-smooth. Return to pot.
- Set Instant Pot to sauté. Stir in milk and cheese, and cook for 5 minutes until cheese is melted and chowder thickens. Stir in cilantro.
- Ladle into bowls and top with reserved bacon and green onions. Serve hot.
Notes
- To reduce spice, use only one chipotle chili or remove seeds before chopping.
- For a vegetarian version, omit bacon and use vegetable broth.
- Chowder thickens as it sits; thin with extra broth or milk when reheating.
- Serve with crusty bread or beer bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 701 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg
