MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Corn Chowder
Categories: Potatoes, Vegetables, Poultry, Dairy, Pork
Yield: 8 servings

4 md Red potatoes; peeled, in
- 1/2" dice
29 oz (2 cans) chicken broth
3 c Fresh or frozen corn
1 md Onion; chopped
3 cl Garlic; minced
1/2 ts (ea) salt & pepper
2 tb Cornstarch
1 c Half & Half cream
1 c Shredded cheddar cheese
6 sl Bacon; cooked, crumbled
Chopped fresh parsley

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.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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