Instant Pot Chicken Corn Chowder (Video) » Foodies Terminal
"Instant Pot Chicken Corn Chowder that get's done under 30 minutes. It's super creamy, rich & thick, the best chicken corn bacon chowder with tips & tricks...."
INGREDIENTS
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2.5 cups chicken (**boneless skinless breasts or thighs diced into 1/2 inch cubes. )
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2.5 cups potato (**peeled & diced into 1 inch cubes. I used Yukon gold potatoes)
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15,25 oz Sweet Corn (**whole kernel. 432 g. Canned corns drained or use frozen corn thawed.)
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15.25 oz Cream of Corn (**canned)
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1/2 cup carrots (**roughly chopped)
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1/2 cup red bell pepper (**roughly chopped)
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1 cup onion (**roughly chopped. Use yellow.)
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2 tbsp garlic (**minced)
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6 strips bacon (**roughly chopped)
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2 tbsp Unsalted Butter
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1/2 tbsp Olive Oil (**or any neutral oil)
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1/4 tsp Paprika
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1 tsp dijon mustard paste
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1.5 tsp Black Pepper (**ground)
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1 tbsp Worcestershire sauce
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2 cups chicken stock (**I used 2 tbsp better than bouillon paste diluted in 2 cups warm water. Use more if you prefer thin chowder.)
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1 cup whole Milk
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1 cup Heavy Whipping Cream (**or half and half)
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1/2 cup cheddar cheese (**Use sharp or mild. I used pre-shredded sharp cheddar.)
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3 tbsp Cornstarch (**diluted in 3 tbsp water to form a slurry. For thin chowder use 2 tbsp cornstarch. )
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fresh parsley (**chopped)
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black pepper (**crushed)
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Bacon (**crispy fried bacon bits. Use as much as you love)
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