Instant Pot Zucchini Corn Chowder with Bacon
Creamy Instant Pot chowder packed with sweet corn, garden zucchini, yellow squash, green chile, and potatoes, then smothered with chopped bacon. Plus, learn the secret for melting cream cheese into any chowder effortlessly (without any stirring).
Ingredients
Instructions
Chop the bacon strips and place them in an Instant Pot set to sauté on low. Stir often, until the bacon is cooked. Remove and put on a paper towel-lined plate. Discard excess bacon grease, leaving about a tablespoon or two in the pot.
Add the diced onion and celery to the instant pot. Turn the saute function to medium heat by pressing the saute button. Cook until the onion is translucent and beginning to brown, about 3 minutes, stirring often.
Stir in the diced garlic and cook for 30 seconds, then stir in the chicken broth, scraping any stuck food off the bottom of the Instant Pot.
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Continue Reading at Goldilockskitchen →Chef's Notes
Substitutions:
The fresh sweet corn in this recipe can be substituted with two (10 oz) bags of frozen sweet corn.
The amount of green chile is totally up to you and your preferred level of heat. I roast, peel, and freeze my own Hatch chile each year so I know exactly how hot it is and how much I want to use. If you don’t have green chile in your area, a pinch of cayenne pepper will do just fine as a substitute.
Any type of potatoes will work in this recipe as well, so feel free to use whatever variety you have on hand.
To freeze:
Store chilled (refrigerated) chowder in freezer bags, removing as much air as possible, for up to three months.
To reheat:
Place frozen chowder in the Instant Pot set to slow cook for 2-3 hours. Or, thaw overnight in the fridge and place in a large pot on the stove set to medium-low and stir often. The chowder may not be as smooth as the day you cooked it, but it will still taste great. Top it with some freshly cooked and chopped bacon.
Substitutions:
The fresh sweet corn in this recipe can be substituted with two (10 oz) bags of frozen sweet corn.
The amount of green chile is totally up to you and your preferred level of heat. I roast, peel, and freeze my own Hatch chile each year so I know exactly how hot it is and how much I want to use. If you don’t have green chile in your area, a pinch of cayenne pepper will do just fine as a substitute.
Any type of potatoes will work in this recipe as well, so feel free to use whatever variety you have on hand.
To freeze:
Store chilled (refrigerated) chowder in freezer bags, removing as much air as possible, for up to three months.
To reheat:
Place frozen chowder in the Instant Pot set to slow cook for 2-3 hours. Or, thaw overnight in the fridge and place in a large pot on the stove set to medium-low and stir often. The chowder may not be as smooth as the day you cooked it, but it will still taste great. Top it with some freshly cooked and chopped bacon.
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