sandwich and chowder

Loaded Beer and Bacon Corn Chowder IP

Adapted from a recipe from

Yield: 4 servings                                               


  • ½ lbs sliced bacon, smoked or cooked
  • 2 slices uncooked bacon diced
  • ½ white onions, chopped
  • ½ cup (55g) peeled and chopped carrots
  • 1 cup (8oz) pilsner beer (or summer ale, wheat beer)
  • 3 ears of corn kernels
  • ¾ pounds sweet potato, peeled and diced
  • 2 small or 1 med  yellow or white potato diced
  • 2 cups (16oz) chicken broth
  • ½ cup (100mL) half & half
  • 1 teaspoon (4g) garlic powder
  • 1 teaspoon (4g) chili powder
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) smoked paprika
  • 3 teaspoons corn flour
  • 4 ounces shredded cheddar cheese
  • 5 green onions, chopped
  • Diced jalapeno or hot sauce (Optional)


  1. I smoked the bacon in my Traeger pellet smoker and had two slices diced for in the Instant Pot. Heat IP on Sauté mode. When hot brown the diced bacon then add the diced onions and carrots. Pour in the beer to deglaze then add the chicken broth. Add the diced potatoes and all but about a cup of the corn.
  2. Set IP to soup mode and set for 15 to 20 minutes. When it is done place towel over steam vent and release the pressure. Use an immersion blender to puree some or do like I did just use a potato masher. Set IP to Sauté low; add the cheese and all the dry seasonings. Crumble the bacon and add in. Add in the half & half cream. Let simmer a bit and serve or turn IP to Warm Hold until ready to serve. Garnish with the green onions.