CHEDDAR CORN CHOWDER WITH BACON – STOVE OR INSTANT POT
Steps:
- Stove top directions
- Instant Pot directions
Nutrition Facts : ServingSize 1 2/3 cup, Calories 309 kcal, CarbohydrateContent 42 g, ProteinContent 15 g, FatContent 11 g, SaturatedFatContent 5.5 g, CholesterolContent 27 mg, SodiumContent 638 mg, FiberContent 5.5 g, SugarContent 10 g
CLAM CHOWDER – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 - 6 servings
Number Of Ingredients 12
Steps:
- Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
- Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
- Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
- Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
- Add garlic, salt and pepper and cook for 1-2 minutes more.
- Add clam juice and potatoes and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
- Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
- Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
- Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
- Garnish with snipped chives
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