The Best Creamy Corn Chowder

This creamy corn chowder lives up to its name of being the BEST. It’s gluten-free and can be made vegan if that’s your thing. But if it were up to me, I’d make it as-is, because bacon is life! This recipe serves 6 generously, so it’s the perfect meal to make in advance and enjoy all week long!

Ingredients

  • 4–5 red potatoes (about 1 pound) cut into quarters
  • 3 celery ribs sliced
  • 3 carrots sliced into coins
  • 1 large onion
  • 4 cloves garlic mashed
  • 1 1/2 cups frozen corn
  • 1/2 lemon juiced
  • 6 cups chicken broth or vegetable broth
  • 1/2 cup full fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 6–8 slices crispy bacon roughly chopped

Instructions

Instant Pot Method:

  • Get your instant pot ready.
  • Press the “saute” button.
  • Add the olive oil to the pot.
  • Add the carrots, celery, and onion.
  • Cook for about 7 minutes or until the veggies start to get soft.
  • Next, add the garlic, potatoes, corn, lemon juice, chicken broth, coconut milk, thyme, parsley, salt, and pepper.
  • Give everything a nice stir.
  • Cover with the instant pot lid and seal it, making sure the vent valve is sealed.
  • Cook on the ‘pressure cook’ function for 18 minutes.
  • Let everything naturally vent for 5-6 minutes, before releasing fully.
  • Once you open the cover, get out your blender and transfer 2-3 cups of the chowder to the blender and blend for about 1 minute, then pour it back into the instant pot and stir. This makes the chowder creamier!
  • Add the chopped bacon and serve.

Stovetop Method:

  • Place a large pot on the stove.
  • Add the olive oil to the pot.
  • Turn on the heat to medium, and once hot, add the carrots, celery, and onion.
  • Saute for about 7 minutes or until the veggies start to get soft.
  • Next, add the garlic, potatoes, corn, lemon juice, chicken broth, coconut milk, thyme, parsley, salt, and pepper.
  • Give everything a nice stir.
  • Cover the pot with a lid.
  • Reduce heat to low and cook for 1 hour.
  • Remove the cover, get out your blender and transfer 2-3 cups of the chowder to the blender and blend for about 1 minute, then pour it back into the pot and stir. This makes the chowder creamier!
  • Add the chopped bacon and serve.
  • Servings: 6 people

Notes

If you are using uncooked bacon, just chop it into 1/2 inch pieces, and add it to the instant pot (or pot on the stove) along with the carrots, celery, and onion.
By: Kalejunkie.com