Chicken Corn Chowder with Flour*

Serves 6 in about 38 minutes. A pressure cooker recipe built around thick cut bacon and heavy cream.

Ingredients

• 6 slices thick cut bacon (or 8 slices thin), chopped
• 1 onion, diced
• 1 rib celery, diced, about 1/2 cup
• ½ teaspoon mexican oregano (or regular)
• ½ teaspoon thyme leaves, dried, or 1 tsp fresh
• 1 teaspoon salt (or to taste)
• ½ teaspoon pepper
• 2 teaspoons smoked paprika (or regular)
• 4 cloves garlic, pressed or minced
• 1 (4 oz) can diced green chiles
• 2 medium potatoes, peeled and diced
• 1-2 jalapeño, seeded and diced
• 1 red bell pepper, diced
• 3 cups chicken broth, low sodium
• 3 cups corn kernels (frozen, fresh, or canned, drained)
• 1-2 chicken breasts, skinless/boneless, raw, cut in half
• 1 cup heavy cream
• ¼ cup flour*

Method

1. Turn on the pot's sauté setting. Tip in the chopped bacon and cook until done. Lift out cooked bacon to a paper towel to drain. Lift out most of the bacon fat from the pot, reserving 1 Tablespoon.
2. Tip in the onion, celery and cook, while stirring now and then, until they start to soften. Be sure to scrape the bottom of the pan and get up any browned bits (deglaze).
3. Tip in oregano, thyme, salt, pepper, and smoked paprika, stirring well.
4. Stir in the garlic and diced green chiles. Stir.
5. Tip in the potatoes, jalapeño, red bell pepper, broth, and corn. Mix well.
6. Tip in the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.
7. Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the +/- button to select 8 minutes (High Pressure).
8. When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then do a controlled quick release of the remaining steam/pressure. Open the lid when the pin drops down.
9. Lift out the chicken with tongs to a plate and keep it nearby.
10. Stir the cream and flour* together well.
11. Turn on the sauté setting again and when soup starts to simmer, stir in the flour mixture. Keep stirring for a instant to be sure it is well combined, and the soup thickens.
12. Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.
13. Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).
14. Tip in the cooked bacon back into the soup and stir. You can save some for garnish if you'd like. Taste and adjust salt if you want it.
15. Plate with some crusty bread, or in bread bowls.

More instant pot ideas are in the instant pot collection.