Chop up bacon and cook it on the saute setting on your IP.
Step 2
Keep about 1 tbsp bacon grease, then add onion and cook until softened. Toss in garlic, corn kernels, potatoes, and chipotle chilies and salt and pepper to taste. Add chicken broth and stir to combine.
Perform a Quick Release (QR) function to release the steam. Transfer half to a bowl and pulse with an emersion blender until the chunks are smooth. Return to the instant pot.
Set the Instant Pot to Saute and stir in milk and cheese. Cook until the cheese melts and the chowder starts to thicken. Give it about 5 minutes. Add cilantro!
Sometimes chowders are all potatoes which I don’t really want. This version has just one potato to thicken things up. It’s mostly corn, so find the freshest around.