Creamy Corn Chowder Bacon (Printer-Friendly Version)
Hearty corn chowder featuring crisp bacon, sweet corn, and creamy potatoes in a rich, savory blend.
# What You'll Need:
→ Main Ingredients
01 -
8 ounces thick-cut bacon, chopped
02 -
1 medium yellow onion, small diced
03 -
3 cloves garlic, minced
04 -
3 medium red potatoes, small diced (about 2 cups)
05 -
4 cups frozen whole kernel corn
06 -
4 cups low sodium vegetable broth
→ Seasoning and Enrichment
07 -
1 teaspoon dried thyme
08 -
1 teaspoon kosher salt, or to taste
09 -
0.5 teaspoon freshly ground black pepper
10 -
1 cup heavy cream
11 -
2 tablespoons all-purpose flour
12 -
3 tablespoons chopped fresh chives
# Steps to Follow:
01 -
Select the Brown or Sauté setting on your multi-cooker. Once preheated, add the chopped bacon and cook, stirring occasionally, until deeply crisped, approximately 6 minutes. Remove bacon using a slotted spoon; drain on paper towels.
02 -
Add diced onion to the residual bacon fat and cook over medium heat until translucent, about 3 to 4 minutes. Stir in minced garlic and sauté for 1 minute, ensuring it does not brown.
03 -
Return cooked bacon to the pot. Add diced potatoes, frozen corn, vegetable broth, dried thyme, kosher salt, and black pepper. Mix well so that the potatoes are submerged for even cooking.
04 -
Secure the multi-cooker lid and set to high pressure. Cook for 10 minutes. Once complete, carefully perform a quick release of pressure and unlock the lid.
05 -
Pour in the heavy cream, then sprinkle the flour evenly over the soup. Stir constantly over the Sauté setting for 2 to 3 minutes, until the chowder thickens and becomes silky.
06 -
Ladle hot corn chowder into bowls. Top generously with fresh chopped chives and extra crispy bacon if desired.
# Additional Tips:
01 -
For a vegetarian adaptation, omit bacon and sauté aromatics in olive oil or butter; smoked paprika enhances depth.
02 -
The chowder’s flavor develops further overnight, making it ideal for make-ahead meals.
03 -
Substitute red potatoes with Yukon Gold or waxy varieties for a different texture; avoid starchy russets for best results.
04 -
If thickening is necessary without gluten, use a cornstarch slurry in place of flour.
05 -
Store cooled soup in airtight containers for up to three days refrigerated, or freeze base (without cream and flour) for two months.