Chicken Corn Chowder

• Prep Time: 20 min

• Cook Time: 40 min

• Total Time: 60 min

• Yield: 8 servings

• Category: Easy Meals

Ingredients:

Preparation:

• 7 frozen chicken tenderloins

• 8 slices bacon

• 1 onion (diced)

• 4 potatoes (diced)

• 3 cups chicken broth

• 2 cups corn

• 1 can creamed corn

• 3 cups half and half

• 1 cup celery (diced)

• 3 tbsp butter

• 1 tsp garlic (minced)

• 1/2 tsp seasoned salt

• salt

• ground pepper

• 1 tbsp olive oil

• 1 tbsp fresh flat leaf parsley (chopped)

• 2 tbsp cornstarch

• Add olive oil to the Instant Pot. Set to Saute. Add onion and celery (and bacon if not using pre-cooked) and saute until softened, about 3 minutes. Add garlic, and saute for 1 minute.

• Add chicken broth, potatoes, and corn. Lay the frozen chicken tenderloins on top of the ingredients, resting them on top so they are mostly out of the liquid.

• Set to Pressure Cook for 13 minutes. At the end of the cooking time, manually release the pressure. Take the chicken out, and dice, then return to the pot.

• Stir in the half and half, and the seasoned salt, and add salt and pepper to taste. If thickening is desired, make a slurry of the cornstarch and 2 tbsp. water in a small bowl, and stir into the soup, setting the Instant Pot to Saute for 3-5 minutes, or until thickened.

• Add the butter (optional) and stir until melted.

• Garnish with chopped parsley if desired, and serve.

• have used frozen corn, but canned corn can be used instead.

• NOTE:

• Feel free to substitute milk for the half and half, but additional cornstarch may be needed to thicken the chowder.

• Calories: 325

• Protein: 25g

• Carbs: 35g

• Fat: 15g

• Fiber: 2g

Nutrition per Serving:

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