Potato-corn chowder

11 serving Bacon - Pork 1 medium slice pan fried
1 medium (2-1/2" dia) Onions, raw
2 cup, chopped Green Peppers (bell peppers)
2 cup Bell peppers (Green, Red, Yellow, Orange)
3 stalk, medium (7-1/2" - 8" lon Celery, raw
3 carrot (7-1/2") Carrots, raw
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3 cup kernels Yellow Sweet Corn, Frozen
4 cup Chicken stock, home-prepared
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tsp Thyme, ground
0.125 tsp Pepper, red or cayenne
1 tsp Pepper, black
2 tsp Salt
1 tbsp Garlic powder
0.06 cup Flour - Gold medal all purpose flour

The original recipe calls for 2 cloves of minced garlic instead of the garlic powder.

Dice all the vegetables and cut up the bacon
Set the pressure cooker to brown and cook the bacon until crispy. Take out with a slotted spoon and set aside.
Add all the vegetables and cook 2-3 minutes.
Sprinkle the spices and flour on top then stir well to evenly coat the vegetables.
Add chicken stock and lock on pressure cooker lid
Cook on high 6 minutes
Release pressure using quick-release method
Stir to crush up some of the potato, then add the cream.
Garnish with the bacon and fresh parsley if desired.

Serving Size: Makes approximately 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LADYQ182005.