During the cold months of winter, you can find a pot of this chowder in my fridge just about any time. It can be quickly reheated by the bowlful in the microwave, or sometimes I just simmer an entire pot on low in preparation of the guys heading in from chores, always starving.
Bacon, Potato, and Corn Chowder
3-4 strips bacon, chopped
1/2 onion, diced
3 carrots, diced
3 celery ribs, diced
1 red bell pepper, diced
2 cloves garlic, crushed
3 cups frozen sweet corn kernels, thawed
4 medium yellow potatoes, diced (I leave the skin on)
1/2 tsp. dried thyme
1/4 tsp. red pepper flakes
1 tsp. dried parsley
1-2 Tbs. flour
Kosher salt and freshly ground black pepper
3-4 cups chicken broth
1 cup milk, half and half, or heavy cream (I used mostly milk with a splash of cream)
Preheat the pressure cooker using the browning setting. When pressure cooker is hot, add chopped bacon cooking until crispy; remove bacon pieces with a slotted spoon and place onto paper towels to drain.
Remove almost all the bacon fat from pressure cooker pot, then add onions, carrots, celery, red pepper, garlic, corn and potatoes to the cooker. Cook for 2-3 minutes, then sprinkle with thyme, red pepper flakes, parsley, and flour, stirring to distribute evenly and let flour cook a bit; add the chicken broth and stir to combine well.
Lock lid in place and choose high setting for 6 minutes. When timer sounds, perform a quick release to remove all pressure from pressure cooker pot.
Stir the chowder and use a potato masher to mash some of the potatoes; add the milk, half and half, or cream. Season with salt and pepper to taste.
Garnish with the reserved bacon pieces.