InstantPot Summer Corn Chowder

InstantPot Summer Corn Chowder

from broccyourbody.com

Cannot stop eating this Summer Corn Chowder 😍 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 ☀️ This hearty chowder is perfect for meal prep and freezing too. It was so easy to sauté the ... Read More about InstantPot Summer Corn Chowder

Ingredients

  • 4 strips of bacon
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 jalapeño (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
  • Bacon crumbles
  • Fresh thyme
  • Cheddar cheese
  • Microgreens

Directions

  1. 1

    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.

  2. 2

    Without washing the pot, sauté onion, garlic, and jalapeño until fragrant, about 5 minutes.

  3. 3

    Add potatoes, cauliflower, corn, thyme, and seasonings. Stir to combine then add vegetable broth and almond milk. Stir again.

  4. 4

    Place the lid on your InstantPot and make sure the vent is sealed. Pressure cook on high for 10 minutes then quick release.

  5. 5

    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.

  6. 6

    Serve immediately and top with bacon, fresh thyme, cheddar cheese, microgreens, a sprinkle of paprika for color and fresh black pepper.