Potato Corn & Bacon Chowder

  • 8 red potatoes, diced
  • 2 ears of fresh corn, kernels removed
  • 4 slices of apple smoked bacon, diced
  • 1/4 cup unsalted butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 3 cups chicken bone broth
  • 2 teaspoon corn starch
  • 1 cup Whipping cream
  • Cheddar cheese
  • Green onions, chopped
  1. Set the instant pot to sauté on high and add the butter, bacon, onion, celery and shredded carrots to the bowl.
  2. Sauté for 10 minutes or until the bacon is lightly browned.
  3. Add the chicken bone broth to the pot and scrape the bottom of the pan.
  4. Add the potatoes to the pot and place the lid on the Instant Pot.
  5. Cook for 15 minutes on the soup setting. In a small bowl stir together the whipping cream and cornstarch.
  6. Once the soup is done stir the whipping cream into the soup until thickened.