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Potato Corn Chowder on a spoon

Potato Corn Chowder with Bacon

This comforting Potato Corn Chowder with Bacon is made dairy-free with the use of coconut milk. Vegan options are also included.

Course Dinner
Cuisine American
Keyword Potato Corn Chowder with Bacon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author LeelaLicious

Ingredients

  • 4 slices bacon*
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 ears of fresh corn ~ 2 cups
  • 2 medium potatoes diced
  • 3 cups chicken or vegetable broth (2.5 cups for Instant Pot)
  • 1/2 teaspoon Italian seasoning mix
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • sliced green onions for topping

Instructions

  1. In a stock pot cook the bacon until crisp. Place on paper towel to drain, then crumble and set aside.
  2. Add the onion and garlic to the pot and cook in the bacon drippings until softened and lightly browned.
  3. Cut the kernels off the corn cobs with a sharp knife. Run the back of the knife over the empty cobs to also extract the 'cream of corn'.

  4. Add corn to stock pot together with diced potatoes, chicken broth and seasonings. Bring to a boil, then turn to low and simmer for about 20 minutes until potatoes are soft.
  5. Transfer about half of the chowder to a blender and pulse a few times. Add back to stock pot together with (coconut) milk and cook until heated through (5 minutes).
  6. Serve corn chowder topped with crumbled bacon and sliced green onion.

Instant Pot Instructions

  1. Press the 'Sauté' button. Once the pot indicates 'HOT' add the bacon and cook until crispy. Transfer bacon to a plate lines with paper towel.

  2. If the bacon hasn't rendered enough fat, add a little olive oil to the bottom of the Instant Pot. Add onion and garlic and cook until softened and lightly browned. Press 'Cancel'

  3. Cut the kernels off the corn cobs with a sharp knife. Run the back of the knife over the empty cobs to also extract the 'cream of corn'.

  4. Add corn kernels and potato dices to the Instant Pot together with 2.5 cups broth, coconut milk and seasonings.

  5. Close the lid and turn the pressure valve to 'Sealing' position. Cook on high pressure for 8 minutes. The pot will take about 15 minutes to pressurize before the timer starts counting down.

  6. When the cook time is up quick release (QR) the pressure by turning the pressure valve to 'venting' position.

  7. Open the lid and use an immersion blender to blend about half of the chowder. You want it to turn creamy but still have plenty of chunky corn and potato pieces. Alternatively, transfer 1/3-1/2 of the chowder to a blender and pulse a few times. Then mix the blended soup back in with the chowder in the pot.

  8. Serve the potato corn chowder topped with crumbled bacon bits and sliced green onion.

Recipe Notes

*To make this potato corn chowder vegan by soften the onion + garlic in vegetable oil. Omit the bacon and use vegetable broth and coconut milk.