Foodie Friday! Potato and Ham Chowder Instant Pot

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is lower in fat, while smoked sausage is more affordable.

Turn on Instant Pot and set to sauté mode.

Chop 3-4 pieces of thick cut bacon and add to the pot.

Brown the bacon until sizzling, then remove it and place it on a paper towel-lined plate.

Pour the bacon grease into a container.

Deglaze the pot with 1 cup of chicken broth, scraping up the browned bits from the bottom.

Add another cup of chicken broth for a total of 2 cups.

Add the frozen potatoes O'Brien (32 ounces) to the pot.

Open the package of cubed ham and add half (4 ounces) to the pot.

Drain the can of roasted corn and add it to the pot.

Add the browned bacon back into the pot.

Add 1 tablespoon of garlic to the pot.

Stir the mixture to combine all ingredients.

Seal the Instant Pot and set it to manual mode for 3 minutes.

Wait for the Instant Pot to come to pressure and cook for 3 minutes, then perform a quick release.

Once the pin drops, open the lid and check the consistency of the chowder.

Add 1 cup of heavy cream and stir to combine.

Add cheddar cheese and stir until melted, turning the pot back to sauté mode if needed.

Add sour cream and cream cheese to the mixture and stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens