Corn Chowder with Reserved Bacon

Serves 6 in about 55 minutes. Sprigs thyme goes in first, and tbsp flour finishes the pot.

Ingredients

• 6-8 ears corn, (shucked & kernels removed) or 5 cups of corn
• 7 slices thick cut bacon, chopped
• 1 onion, diced
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp pepper
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme leaves. not ground)
• 3 med potatoes, peeled and diced
• 4 cups chicken broth, low sodium
• 3 cups half and half
• 6 tbsp flour
• Reserved cooked bacon
• Fresh parsley (garnish) chopped

Method

1. Turn on the Sauté setting and add the bacon to the pot. Simmer until done and remove to a plate and set it aside. Discard all but 2 Tbsp of the bacon fat.
2. Tip in the onion and butter to the pot and cook it until softened.
3. Tip in the garlic and cook for about 30 seconds, while stirring often.
4. Stir in the corn, salt, pepper, thyme, and potatoes. Stir.
5. Tip in the broth and half of the cooked bacon. Cancel the sauté setting.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
9. When the pin in the lid drops back down, open the lid.
10. Beat the flour into the half and half until dissolved.
11. Turn on the Sauté setting and when the soup starts to simmer, stir in the flour/half and half mixture. Mix until thickened.
12. Turn off the pot and add the remaining bacon. Taste and add more salt if needed.
13. Garnish with parsley and serve.

More instant pot ideas are in the instant pot collection.