Cannot stop eating this Summer Corn Chowder š Been using my Instant Pot Pro so much as the weather warms up so I can spend less time in the kitchen and more time in the sunshine āļø This hearty chowder is perfect for meal prep and freezing too. It was so easy to sautĆ© the bacon and veggies, then pressure cook the rest, all in the one pot. It can easily be made vegetarian or vegan by omitting the bacon (and cheese for vegan).
InstantPot Summer Corn Chowder
Servings 6 servings
Ingredients
- 4 strips of bacon
- 1 yellow onion diced
- 3 cloves garlic minced
- 1/2 jalapeƱo diced (optional)
- 2 red potatoes cut into small cubes
- 16 oz package frozen corn
- 2 1/2 cups vegetable broth
- 1 cup almond milk
- 1 cup cauliflower florets chopped
- 1 tbsp fresh thyme
- 1/2 tsp paprika
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
Toppings:
- Bacon crumbles
- Fresh thyme
- Cheddar cheese
- Microgreens
Instructions
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Set Instant Pot to saute on high. Add your bacon and cook until crispy (about 8 minutes). Remove and place on a paper towel lined plate.
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Without washing the pot, sautƩ onion, garlic, and jalapeƱo until fragrant, about 5 minutes.
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Add potatoes, cauliflower, corn, thyme, and seasonings. Stir to combine then add vegetable broth and almond milk. Stir again.
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Place the lid on your InstantPot and make sure the vent is sealed. Pressure cook on high for 10 minutes then quick release.
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Set aside 1-2 cups of soup if you want to keep some chunks. Use an immersion blender to blend the remaining soup until smooth. Add in the rest of the soup that was set aside.
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Serve immediately and top with bacon, fresh thyme, cheddar cheese, microgreens, a sprinkle of paprika for color and fresh black pepper.
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