Recipe Index

Ingredients

• 4-5 red potatoes (about 1 pound) (cut into quarters)
• 3 celery ribs (sliced)
• 3 carrots (sliced into coins)
• 1 large onion
• 4 cloves garlic (mashed)
• 1 1/2 cups frozen corn
• 1/2 lemon (juiced)
• 6 cups chicken broth (or vegetable broth)
• 1/2 cup full fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 tablespoon dried parsley
• 6-8 slices crispy bacon (roughly chopped)

Method

1. Instant Pot method: set the pot to sauté, add the olive oil, then the carrots, celery and onion, and cook for about 7 minutes, until the vegetables start to soften.
2. Stir in the garlic, potatoes, corn, lemon juice, broth, coconut milk, thyme, parsley, salt and pepper, then seal the lid with the vent closed and pressure cook for 18 minutes.
3. Let the pressure release naturally for 5 to 6 minutes before releasing the rest, then open the pot.
4. Blend 2 to 3 cups of the chowder for about a minute and stir it back into the pot to thicken the chowder, then scatter in the chopped bacon and ladle into bowls.
5. Stovetop method: heat the olive oil in a large pot over medium heat, sauté the carrots, celery and onion for about 7 minutes, then add all the remaining ingredients except the bacon, cover and cook on low for 1 hour.
6. Blend 2 to 3 cups of the stovetop chowder, stir it back in, add the chopped bacon, and serve in bowls.

Prep: 15 min · Cook: 20 min · Total: 32 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data