Potato and Fresh Corn Chowder in Instant Pot - Talley Farms Box

Ingredients

• Soups
• 6 Yukon or red potatoes, chopped
• 4 ears corn (kernels removed from cob)
• 1/4 onion, diced
• 1 stalk celery, diced
• 1/2 bell (red or green) pepper, diced
• 3 cups low sodium vegetable broth
• 3 cups coconut milk
• 3/4 cup cheddar cheese, shredded
• 2 tablespoons corn starch
• 3 tablespoons butter
• 3 slices bacon, cooked and broken into topping sized pieces
• chives, chopped for garnish
• Kosher salt and freshly ground pepper
• Set Instant Pot to sauté and add butter to melt. Add diced onions, celery and bell pepper and cook until soft.
• Add vegetable broth, potato and corn. Add a pinch of salt. Close the lid and steam valve. Set pressure to high for 10 minutes.
• Tip: When reheating leftovers, add more broth, coconut milk or water for the right consistency.
• Corn , Potatoes
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