A bowl of Chicken Corn Chowder
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Chicken Corn Chowder

BySuzanne
Instant Pot Chicken Corn Chowder
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Instant Pot Chicken Corn Chowder

Course: Soups, Dinner, Lunch
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 7 frozen chicken tenderloins

  • 8 slices bacon

  • 1 onion (diced)

  • 4 potatoes (diced)

  • 3 cups chicken broth

  • 2 cups corn

  • 1 can creamed corn

  • 3 cups half and half

  • 1 cup celery (diced)

  • 3 tbsp butter

  • 1 tsp garlic (minced)

  • 1/2 tsp seasoned salt

  • salt

  • ground pepper

  • 1 tbsp olive oil

  • 1 tbsp fresh flat leaf parsley (chopped)

  • 2 tbsp cornstarch

Directions

  • Add olive oil to the Instant Pot. Set to Saute. Add onion and celery (and bacon if not using pre-cooked) and saute until softened, about 3 minutes. Add garlic, and saute for 1 minute.
  • Add chicken broth, potatoes, and corn. Lay the frozen chicken tenderloins on top of the ingredients, resting them on top so they are mostly out of the liquid.
  • Set to Pressure Cook for 13 minutes. At the end of the cooking time, manually release the pressure. Take the chicken out, and dice, then return to the pot.
  • Stir in the half and half, and the seasoned salt, and add salt and pepper to taste. If thickening is desired, make a slurry of the cornstarch and 2 tbsp. water in a small bowl, and stir into the soup, setting the Instant Pot to Saute for 3-5 minutes, or until thickened.
  • Add the butter (optional) and stir until melted.
  • Garnish with chopped parsley if desired, and serve.
  • have used frozen corn, but canned corn can be used instead.
  • NOTE:
  • Feel free to substitute milk for the half and half, but additional cornstarch may be needed to thicken the chowder.

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