Instant Pot Corn Bacon Potato Chowder

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Step 1

Saute bacon in the bottom of pot, add onions and garlic to sweat 1-2 minutes.

Step 2

Deglaze with White wine vinegar or splash of broth and cook 1 additional minute.

Step 3

Add corn, potatoes, seasonings and broth.

Step 4

Lock lid into place, close vent and Pressure Cook for 9 minutes, quick venting when complete

Step 5

In a small pan, melt butter on medium heat. Spread flour over butter and whisk until smooth. Add small amounts of the cream or half n half WHILE WHISKING ensuring that no chunkiness forms. Once smooth texture is achieved stir in shredded cheese, then add to the rest of the soup.

Step 6

Garnish with scallions