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Corn chowder recipe

Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon. 5 19 4 29 3 38 2 16 1 1.

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Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes..

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Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes. Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in chicken broth and turn heat up to medium-high.

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Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select 'manual' setting and adjust pressure to high. Set the time for 15 minutes.

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In a large pot set over medium heat, cook the bacon, until crispy, about 8 minutes. Using a slotted spoon, remove the bacon from the pan onto a paper towel lined plate. Discard all but 3 tablespoons of the bacon grease from the pot. Add the chicken stock, creamed corn, potatoes and 2/3 of the green onions to the pot.

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