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Easy Pressure Cooker Corn Chowder with Bacon Recipe

Easy Pressure Cooker Corn Chowder with Bacon

A creamy, chunky corn chowder made in the pressure cooker with bacon, potatoes, vegetables, broth, and a fresh herb garnish. It makes about six comforting servings and is ideal for a simple family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ounces Bacon, diced
  • 1 medium Medium yellow onion, diced
  • 2 stalks Celery stalks, diced
  • 2 cloves Garlic, minced
  • 1 1/2 pounds Yukon Gold or russet potatoes, peeled if desired and cut into 1/2-inch cubes
  • 4 cups Fresh or frozen corn kernels
  • 4 cups Low-sodium chicken broth or vegetable broth
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 or 1 teaspoon Dried thyme or fresh thyme leaves
  • 1 leaf Bay leaf
Finishing Ingredients
  • 1 cup Heavy cream or half-and-half
  • 2 tablespoons Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. Set the 6-quart pressure cooker to Sauté and cook the diced bacon for 5 to 7 minutes, stirring occasionally, until browned and crisp. Transfer some bacon to a paper towel-lined plate for topping the finished chowder.
  2. Leave about 1 to 2 tablespoons of bacon fat in the cooker. Add the diced onion and celery, then cook for 3 to 4 minutes until they begin to soften. Stir in the minced garlic and cook for about 30 seconds.
  3. Turn off Sauté and add the potatoes, corn, broth, salt, pepper, thyme, and bay leaf. Scrape the bottom thoroughly to loosen every browned bit before securing the lid.
  4. Cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure according to the cooker manufacturer’s instructions.
  5. Remove the bay leaf and stir in the heavy cream or half-and-half after pressure cooking. For a thicker texture, mash some potatoes and corn in the pot or blend 1 to 2 cups of chowder and stir it back in.
  6. Taste the chowder and adjust the salt and pepper as needed. Ladle into bowls and finish with the reserved crisp bacon and chopped parsley or chives.

Notes

Add dairy only after pressure cooking because cream can scorch or separate under pressure. Frozen corn can be added directly without thawing, although the cooker may take slightly longer to reach pressure. Refrigerate leftovers promptly and reheat gently so the cream stays smooth.