Corn & Bacon Chowder

Ingredients:

  •  ½ cup streaky bacon, minced

  • ½ cup green onions, minced

  • 4 Tbsp. water

  • 2 cups table cream

  • ½ cup cheddar cheese, grated

  • 2 cans 15 oz. each cream style corn

  • 2 cups starchy potatoes, cubed

  • ½ tsp. white pepper 

  • 2 cups water

  • 2 cups Homemade Fried Vegetable Broth, Unsalted

  • 1 cup white onion, minced

  • 1 tsp. kosher salt

Directions:

  1. Press: SAUTÉ and HIGH.

  2. Place bacon and water into a Yedi Pressure Cooker. Cook until bacon fat renders out. Transfer crisp bacon bits to a holding plate. Use it as garnish later.

  3. Except for the Cheese,onions and cream, pour all ingredients into the Yedi Pressure Cooker.

  4. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  5. After the cooking cycle, stir in cream. Taste. Adjust seasoning if needed.

  6. Pour chowder into bowls. Garnish each bowl with a small amount of bacon bits, cheese and green onions. Cool slightly before serving.

Matthew Revich