A hearty and creamy chicken potato corn chowder with the savory addition of crispy bacon and gooey mozzarella cheese. Perfect comfort food for a quick and delicious meal!
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups potatoes, peeled and diced. 2 cups corn kernels, fresh or frozen. 1 cup diced onions. 1 cup diced celery. 4 cups chicken broth. 2 cups milk. 1 cup shredded mozzarella cheese. 1/2 cup crispy bacon pieces. 1/4 cup all-purpose flour. 1/4 cup unsalted butter. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Set the pressure cooker to saut mode and melt butter. Add diced chicken and cook until browned. Remove and set aside. In the same pot, saut onions, celery, and garlic until softened. Sprinkle flour over the vegetables and stir to create a roux. Gradually add chicken broth, stirring constantly to avoid lumps. Stir in potatoes, corn, thyme, salt, and pepper. Add the cooked chicken back to the pot. Close the pressure cooker lid and set to high pressure for 8 minutes. After cooking, release pressure manually and open the lid. Stir in milk and shredded mozzarella until cheese is melted. Serve hot, garnished with crispy bacon pieces and chopped parsley.
Prep Time: 15 minutes
Cook Time: 20 minutes
Trocha Nostalgie
