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