4medium ears fresh cornshucked and kernels cut from the cob
2 ½cupschicken broth
1teaspoonsalt
¼teaspoonground black pepper
¼teaspoondried thyme
½cupsour cream
½cupshredded Jack cheeseoptional
Instructions
Press sauté.
Once the Instant Pot reads hot, add the butter.
Stir in the garlic and onion, and sauté for 2 minutes, or until the onion just beginning to brown.
Add in corn and mix. Stir constantly and let it cook for another 2 minutes.
Add in the potatoes, chicken broth, salt, pepper, and thyme. Mix until combined.
Close and lock the lid. Press manual high pressure and adjust the cooking time to 15 minutes. Be sure that the pressure release valve is sealed.
Once the cooking time has finished, carefully do a controlled quick release.
Stir in the sour cream and cheese, if using, until the cheese has melted and everything is combined.
Carefully use a hand-held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
Adjust the salt and pepper to taste.
Notes
Butter: I use salted butter, but you could use unsalted butter if you prefer.
Chicken broth: I like to use reduced sodium chicken broth so that the chowder isn't too salty.
Dried thyme: If you don't like thyme, substitute another herb of your choosing.