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Instant Pot Corn Chowder

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 to 8
Calories: 414kcal

Ingredients

  • 4 cups potatoes unpeeled and diced
  • 1 onion diced
  • 32 oz. corn frozen
  • 10 oz. cream of chicken soup or use homemade
  • 8 cups chicken broth
  • 1 bay leaf
  • 2 cups half and half
  • salt & pepper to taste

Instructions

  • Place all ingredients, except half and half, in the pressure cooker.
  • Set cook time for 20 minutes.
  • Do a quick pressure release.
  • Hit simmer button and stir in half and half. Cook until heated through.
  • Adjust the seasonings to taste and serve

Notes

Don’t want to use cream of chicken soup? Melt ¼ cup butter in a pan. Whisk in ¼ cup unbleached all-purpose flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup chicken broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. 

Nutrition

Calories: 414kcal | Carbohydrates: 60g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1660mg | Potassium: 1323mg | Fiber: 7g | Sugar: 8g | Vitamin A: 804IU | Vitamin C: 48mg | Calcium: 164mg | Iron: 7mg