Mexican Corn Chowder (Instant Pot)

INGREDIENTS:

• 1/2 package of bacon (or 6 slices), diced
  

• 5 cloves garlic, minced
  

• 1 onion, diced
  

• 1 red bell pepper, diced
  

• 2 jalepenos, diced
  

• 4 red potatoes, diced
  

• 3 tablespoons all-purpose flour
  

• 1 package frozen corn
  

• 2 cans cream corn
  

• 1 can green chiles
  

• 1 tsp thyme
  

• 1 tsp oregano
  

• 1 tsp cumin
  

• 2 tsp chille powder
  

• 1 pkg cream cheese cut into cubes
  

• 6 cups chicken broth
  

DIRECTIONS:

1. Saute bacon until brown, transfer to a paper towel-lined plate.
   

2. Saute garlic & onion for 5 minutes
   

3. Add in bell pepper, jalepenos & potatoes and saute for 5 more mins
   

4. Sprinkle in flour flour and saute for another minute
   

5. Stir in remainder of ingredients
   

6. Cook on soup setting
   

7. Puree 1/2 of the potatoes in a blender then stir back into soup
   

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Panera Corn Chowder

Ingredients

1/2 cup (1 cube) butter

1 red bell pepper diced

1 green bell pepper diced

5 garlic cloves minced

1 onion chopped

1 jalapeño chopped

¼ cup flour

32oz broth

1 ½ cups heavy cream

4 cups corn

2 russet potatoes cut into 1 inch cubes

1 teaspoon salt

1 teaspoon paprika

½ teaspoon pepper

¼ teaspoon cayenne pepper

2 tomatoes, diced

2 tablespoons lime juice

2 tablespoons wine vinegar

Directions

Melt butter in a large, heavy-bottomed pot over medium heat.

Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes.

Add flour and stir until a thick paste forms

Stir in broth, cream, corn, potatoes, salt, paprika, and peppers

Bring the mixture to a gentle simmer; cover and cook for 20 minutes

Stir in tomatoes, lime juice and vinegar

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