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Ingredients
8 Bacon strips, chopped
1 Onion, finely diced
3 Carrots, finely diced
3 Celery ribs, finely diced
1 Red bell pepper, finely diced
1 Green bell pepper, finely diced
2 Garlic cloves, minced
3 Cups corn kernels, frozen or fresh
3 Cups small yellow potatoes, diced
1 Teaspoon dried thyme
1/8 Teaspoon cayenne pepper
1 Tablespoon flour
2 Teaspoons salt
Freshly ground pepper
1 Quart chicken broth
1 Cup half & half or heavy cream (I used cream)
1/4 Cup chopped fresh parsley
Instructions
Preheat the pressure cooker using the BROWN setting. If no brown setting or doing on a stove top, brown the bacon until crispy. When crispy, remove bacon pieces with a slotted spoon.
Add onion, carrots, celery, peppers, garlic, corn and potatoes to the cooker. Continue to cook for 2 - 3 minutes and then sprinkle with thyme, salt, cayenne, flour and pepper.
Stir well to distribute evenly over vegetables. Add the chicken stock and lock the lid in place.
Pressure cook on high six minutes.
Release the pressure with a quick release method and carefully remove the lid.
Stir the soup and use a potato masher to crush some of the potatoes. Add the half & half or cream and season with more salt and pepper if needed.
Garnish with the reserved bacon pieces. Serve with crusty bread.
Tip
If planning to serve right away, the half & half works great. If you want to re-heat the soup for later on or plan on having leftovers, you might use cream instead. Cream doesn't separate when it gets reheated.