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Autumn Chowder

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 1/2 lbs uncured bacon
  • olive oil
  • 1 large onion, diced
  • 2 cups sliced carrots
  • 4 stalks celery, sliced
  • 2 cloves garlic, mined
  • 4 cups potatoes, peeled and diced
  • 3 cups chicken stock
  • 1 cup/cob of corn
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • olive oil
  • 1/2 stick unsalted butter
  • 1/4 cup flour
  • 2 cups milk

Directions
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  1. Add bacon to instant pot, sauté (level 3-4) and fry until crisp on both sides.
  2. Chop bacon into small pieces and set aside.
  3. Add olive oil, onions, carrots, celery and garlic to instant pot and sauté. Cook until softened, 8-10 minutes.
  4. Stir in the chicken stock, potatoes, corn, thyme, 1 tsp salt, 1/4 tsp pepper and bay leaves.
  5. Pressure Cook on High for 7 minutes with Keep Warm off, then perform a quick release and discard the bay leaves.
  6. In a small saucepan, melt the butter, add the flour and whisk for about 1 minute to create a roux.
  7. Add the milk and whisk continuously for 3-4 minutes, until thickened, and remove from heat.
  8. Stir in the roux and bacon bits into the chowder and season to taste.