Kosher salt and ground black pepper: basics for perfect seasoning use freshly cracked pepper for extra aroma
Heavy cream: gives the chowder its classic richness choose a good quality cream for the best result
Flour: helps thicken the soup for that velvety texture a plain all purpose flour works perfectly
Chopped fresh chives: sprinkled on top give a vibrant color and mild onion note select chives that are bright green and fresh
Step-by-Step Instructions
Cook the Bacon:
Start by selecting the Brown or Sauté setting on your multi cooker Once hot scatter the chopped bacon into the pot and cook until it is crisped up about six minutes Take the bacon out with a slotted spoon and let it drain on a paper towel
Soften the Onion and Garlic:
Add the diced onion straight into the bacon fat left in the pot cook it gently about three to four minutes until translucent Add garlic and stir constantly just for a minute this step pulls out the savory base for your soup
Build the Chowder:
Add the cooked bacon back in then tip in your diced potatoes frozen corn vegetable broth dried thyme salt and pepper Stir well to mix everything together and check that potatoes are covered by liquid for even cooking
Pressure Cook:
Twist on the lid and adjust your cooker to high pressure Set the timer for ten minutes Once cooking is done release pressure safely and carefully remove the lid
Finish and Serve:
Pour in the heavy cream and sprinkle the flour on top Stir constantly for two to three minutes as the soup thickens and becomes silky Ladle hot chowder into bowls and finish with a generous sprinkle of chopped fresh chives
A bowl of creamy corn chowder with bacon.
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A bowl of creamy corn chowder with bacon. | lilicooks.com
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You Must Know
Packed with fiber from corn and potatoes
Can be made ahead and keeps well for three days in the fridge
Flavors get even better overnight
My favorite thing is the sweetness of the corn in every bite and how the bacon adds that salty smoky kick. The first time my family tried this chowder my youngest was so excited about the crispy bacon bits that she wanted an extra bowl just for those.
Storage Tips
To store let the chowder cool to room temperature then transfer to airtight containers. It keeps well in the refrigerator for up to three days. For longer storage portion the soup without cream and flour to freezer safe bags and freeze for up to two months. Add the cream and flour only when ready to reheat for the freshest taste and best texture.
Ingredient Substitutions
You can switch out the bacon for turkey bacon or vegetarian bacon bits if you prefer. Red potatoes can be swapped for Yukon Gold or even russet in a pinch but the texture will be a bit different. For a dairy free version use full fat coconut milk instead of cream. If you want to make it gluten free opt for a cornstarch slurry instead of flour for thickening.
Serving Suggestions
This chowder pairs perfectly with crusty bread or a simple green salad. For extra flavor serve with extra crispy bacon crumbled on top. Sometimes I like to add a handful of shredded cheddar to each bowl right before serving for even more richness.
