This is the perfect, comforting bowl of soup for those chilly fall nights. Each step to this recipe is super easy for anyone to whip together. This chowder has so many wonderful flavors married together. The sweet corn and savory pancetta pair so well with the creamy potatoes and spice from the cayenne pepper. Enjoy!

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

• ½ onion, diced

• 3 cloves of garlic, minced

• 4 cups of chicken broth

• ½ cup chopped pancetta

• 1 tablespoon olive oil

• 4 red potatoes, chopped

• 1 bag frozen corn 

• ¼ teaspoon cayenne pepper

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon dried thyme

• 3 tablespoons all purpose flour

• ½ cup plain greek yogurt

• ¼ cup milk

• Optional topping: 1 jalapeno, thinly sliced

Instructions:

1. Set your Instant Pot on saute mode. Once it reads HOT add the pancetta and saute until crispy, about 5 minutes. Transfer to a plate, set aside.

2. Add 1 tablespoon of olive oil to the pot, then add the onion and garlic. Stir and saute until onions are translucent, 2-3 minutes.

3. Stir in chicken broth, pancetta, potatoes, corn, thyme, cayenne, salt and pepper. 

4. Set to high pressure for 10 minutes.

5. In the meantime, in a small bowl whisk together milk, Greek yogurt, and flour. Set aside.

6. When the 10 minutes is finished, quick release and remove lid. Set to saute mode, bring to a boil.

7. Stir in the milk yogurt mixture and saute stirring frequently until the soup has thickened, about 4-5 minutes.

8. If it gets too thick and you’d like it thinner, stir in more chicken broth until desired consistency.

9. Serve immediately, garnish with sliced jalapenos for extra spice.

   
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