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Instant Pot Potato Corn Chowder Shawns

6 Servings

2 Handfuls Canned Corn Beef, diced
1 Teaspoon Minced Garlic, Heaping
1.5 onion, diced
2 Large Potato, Peeled And Chopped
2 Large Carrots, Peeled And Chopped
3 Handfulls Frozen Corn
1 Corn Stock, (I Made)
1/2 Cup Water
Shake Of Texmex, Papriki And Salt
3/4 Cup heavy cream
3 Tbl Corn Starch
2 Tbl Chopped Fresh Parsley

Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate.

Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturers directions.

In a small bowl, whisk together heavy cream and flour; set aside.

Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.

Serve immediately, garnished with chives, if desired.


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