Corn Chowder 2

5 slices bacon, diced

3 cloves garlic, minced

1 onion, diced

6 red potatoes, chopped

2 (12-ounce) packages frozen corn kernels

1 quart vegetable stock

1 tsp dried thyme

Salt and pepper, to taste

3/4 cup heavy cream

3 tablespoons all-purpose flour

2 tablespoons chives, freshly chopped

Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

In a small bowl, whisk together heavy cream and flour; set aside.

Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.

Serve immediately, garnished with chives, if desired.