This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
3 cups
chicken stock
2 cups
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
Step 1
Remove the lid from the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to MEDIUM, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 6 to 8 minutes.)
Step 2
Add bacon to the pot and cook until crispy (about 15 to 20 minutes). Remove from the pot and set aside.
Step 3
Add corn, onions, and celery to the pot, and season with salt and pepper as desired. Cook, stirring occasionally, until vegetables soften (about 20 to 25 minutes). Add the potatoes and cook until softened (about 10 minutes).
Step 4
Add the cooked bacon and remaining ingredients to the pot, and allow to simmer until slightly thickened (about 10 to 15 minutes).
Step 5
When cooking is complete, press START/STOP and serve chowder while warm.
Remove the lid from the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to MEDIUM, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 6 to 8 minutes.)
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
3 cups
chicken stock
2 cups
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
Step 2 of 5
Add bacon to the pot and cook until crispy (about 15 to 20 minutes). Remove from the pot and set aside.
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
3 cups
chicken stock
2 cups
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
Step 3 of 5
Add corn, onions, and celery to the pot, and season with salt and pepper as desired. Cook, stirring occasionally, until vegetables soften (about 20 to 25 minutes). Add the potatoes and cook until softened (about 10 minutes).
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
3 cups
chicken stock
2 cups
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
Step 4 of 5
Add the cooked bacon and remaining ingredients to the pot, and allow to simmer until slightly thickened (about 10 to 15 minutes).
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
3 cups
chicken stock
2 cups
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
Step 5 of 5
When cooking is complete, press START/STOP and serve chowder while warm.
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
Kosher salt, as desired
Ground black pepper, as desired
3
russet potatoes, cut in 1/2-inch pieces
720g
chicken stock
480g
heavy cream
1 cup
shredded extra sharp cheddar cheese
2 teaspoons
cayenne pepper
2 teaspoons
smoked paprika
7
strips thick-cut bacon, cut in 1/4-inch pieces
4 cups
corn kernels (fresh or frozen)
1
large yellow onion, peeled, cut in 1-inch pieces
3
medium stalks celery, trimmed, cut in 1-inch pieces
