Potato Corn Chowder

foodiesterminal.com

Pat Gibbs Howard

2.5 cups potatoes (**yukon gold or russet or yellow potatoes peeled & diced into ½ inch cubes.)

2.5 cups Sweet Corn (**frozen. No need to thaw.)

1 cup onion (**yellow onion roughly chopped.)

1 tbsp garlic (**minced.)

½ cup carrot (**diced into small squares.)

½ cup celery (**roughly chopped.)

1 tbsp bacon (**crispy fried bacon bites. Check NOTES below.)

1 tbsp bacon fat

1 cup Heavy Whipping Cream (**warm.)

½ cup cheddar cheese (**pre-shredded or grated. We used sharp cheddar.)

Salt (to taste) (**add according to your own personal taste preference.)

Seasonings

½ tsp Paprika (**smoked paprika.)

½ tsp Ground Black Pepper (**or freshly crushed black pepper.)

¼ tsp thyme

Thickener

3 tbsp cornstarch (**mixed with 3 tbsp water to form a slurry.)

Liquid

2.5 cups water

1 tbsp Better Than Bouillon (**stirred in the above water to form an instant chicken stock.)

subheading: Want more Recipe Videos?:

Check out our Youtube channel!

subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer