6earsfresh sweet yellow cornshucked and kernels cut from cob
1bay leaf
1/2teaspoonItalian seasoning
1/2teaspoonkosher salt
1/2teaspoonblack pepper
2tablespoonscornstarch
1/2cuplowfat milk
1/2cupheavy cream
1tablespoonhoney
5stripsbaconcooked and crumbled
Shredded cheddar cheesefor garnish
Fresh parsleyfor garnish
Instructions
Press Saute on your Instant Pot, then add butter and allow it to melt. Add the onion and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 5-6 minutes. Press cancel and add garlic, sautéing for 30 seconds.
Pour in the broth (or water) and scrape brown bits from the bottom of the pot. Add the potatoes, corn, bay leaf, thyme, salt and pepper and stir.
Close and secure the lid, then cook on Manual High for 15 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the lid. Discard the bay leaf.
Press saute. Mix the cornstarch with the milk until smooth, then stir it into the soup, followed by the cream and honey. Use an immersion blender to pulse the soup a bit to thicken it, leaving most of it chunky. Stir, then allow to simmer for 4-5 minutes. Press cancel. Stir in bacon.
Serve garnished with cheese and parsley and, if desired.
Notes
SUBSTITUTIONS
Broth: You can substitute chicken broth for vegetable broth or water.
Cornstarch: You can use arrowroot powder or flour instead of cornstarch.
Storing: Leftover cooked and cooled corn chowder can be stored in an airtight container in the fridge for 4-5 days before reheating and serving. Freezing: Typically, chowder does not freeze well as the milk and cream tend to separate when thawing making for a watery version of the chowder. If you must freeze it, keep it in an airtight container or freezer-safe bag for up to 3 months. You may have to blend it fully before serving which will lose its chunky texture, but it will still taste delicious.