Scrolling Instagram while hungry should be just as much of a no no as going to the grocery store before you have had lunch. I end up with three weeks worth of meals planned for a three day weekend and usually an idea that I HAVE to make right that minutes. This soup came from one of those moments. I saw a creamed corn soup as I was browsing and immediately wanted crisp corn in a warm broth, preferably with some heat! All without having to stand over the stove for 40 minutes. Once I had rummaged through my cupboards, I cam up with the Instant Pot green chile corn chowder.
Now, There are some meals I make with feeding a three year old in mind, but this wasn’t one of them. This was all for me. Roasted corn from the frozen section of Trader Joe’s adds some depth to generally sweet corn. A can of diced green chiles bring a little warmth, but not too much. And the best delicious, smoky flavor comes from a few strips of bacon, crumbled on top. The only dish that gets dirty is your knife and you pressure cooker. Not bad for a weekday lunch on a whim.
A few things to keep in mind… If you don’t have an Instant Pot or other electric pressure cooker, you can totally make this on the stove by simmering it for about 30 minutes. Just cover it with a lid. Substitute whatever you have in your pantry. A recipe doesn’t have to be followed exactly. Vegetable stock can be swapped for chicken. Sweet potatoes or carrots for potatoes, etc. Leave out the bacon or add diced chicken. Get creative and don’t worry about going to the store if you don’t have something in your fridge or pantry. Improvise!
Instant Pot Green Chile Corn Chowder
Serves 4-6
Ingredients
4 sliced of bacon, sliced into small pieced
1 diced onion
1 diced green pepper
2 cloves garlic
1 teaspoon salt
1 teaspoon black pepper
1 4 oz can diced green chiles
1/2 teaspoon smoked paprika
2 cups frozen corn, preferably roasted
2 russet potatoes, peeled and chopped into bite sized chunks
32 oz chicken stock
1 cup sour cream
Toppings
Shredded Cheese
Green Onions
Hot sauce
Avocado
Tortilla Chip Strips
Directions
- Cook bacon on the sauté function of your Instant Pot until done. Drain fat and place bacon bits on paper towel to rid excess grease. Spoon a tablespoon of the fat back into the Instant Pot.
- Keeping the pot on sauté, cook the onions and peppers until soft. About five minutes. Stir in garlic and cook for just a minute, until fragrant.
- Mix in salt, pepper, chiles, paprika, corn, potatoes and stock. Place the lid on your Instant Pot making sure the vent is closed. Cook on “Soup” mode or high pressure for 4 minutes. Let the pressure release naturally to reduce the amount of sputter that will happen.
- Open the lid and stir in the sour cream. Taste and adjust salt and pepper as needed.
- Serve with whatever toppings your heart desires! Enjoy the best Instant Pot Green Chile Corn Chowder you can make!
