Instant Pot Ham Potato And Corn Chowder Recipes

INSTANT POT HAM POTATO AND CORN CHOWDER

Instant Pot Ham Potato and Corn Chowder image

Instant Pot Ham Potato and Corn Chowder - a quick and easy to make soup that uses leftover ham and the ham bone from the holidays! Loaded with sweet corn, salty chunks of ham, and potatoes. Sure to become a family favorite at your dinner table.

Provided by Samantha Buckner

Time 45m

Number Of Ingredients 17

Ingredients

2 1/2 tbsp light butter
1 small yellow onion
3 cloves garlic
1 ham bone, (or sub ham hocks)
2 tsp fresh thyme leaves
1/2 tsp dried rosemary
salt and pepper
2 bay leaves
4 cups unsalted chicken stock, (or low-sodium *SEE NOTES BELOW)
1 cup half and half, (or sub milk or coconut cream)
2 lbs russet potatoes, (peeled and diced small)
1 1/2 cups cooked ham, (cubed)
1 cup frozen corn
1/4 cup cornstarch + 1/4 cup water, (whisked together)
6 slices no sugar added, uncured bacon, (cooked and chopped)
1 cup shredded cheddar cheese
freshly chopped thyme

Steps:

Set the Instant Pot to "Sauté" and add the butter to melt. Once melted, add the ham bone. Sear the ham bone on each side, approximately 1-2 minutes.
Add the onion and sauté until translucent. Add the minced garlic and cook for 30 seconds.
Season with thyme, rosemary, and add the bay leaves. Stir and cancel the sauté function on the pot.
Add the chicken stock, potatoes, and cooked ham to the pot. Season with the salt and pepper. Close and lock the lid, move the valve to "Sealing" and cook on high pressure for 10 minutes.
At the end of the cook cycle, do a controlled quick release to remove any remaining steam/pressure in the pot. Remove the ham bone and turn the pot to the sauté setting.
Pour in the half and half. To a glass measuring cup, combine the water and cornstarch. Mix well. Stir the cornstarch mixture into the soup. Stir frequently until the soup has thickened and reached a creamy consistency.
Add in the corn, stir to incorporate and warm through 1-2 minutes.
Season with salt and pepper, if needed. Garnish with cooked bacon, shredded cheddar cheese and freshly chopped thyme.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 29 g, Protein 16 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 567 mg, Fiber 2 g, Sugar 2 g

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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