Appetizers & Snacks, Side Dishes, Soups

Potato Corn Chowder

  • Prep 15 mins
  • Preheat 8 mins
  • Total 1h 28 mins
  • Easy
  • Serves 6


  • Contains Milk/Dairy

Tip: Allergy Advice

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
  • 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.