— Auguste Escoffier
3 c. frozen corn kernels
2 c. cubed potatoes
2 tbsp. chopped garlic
3 1/2 c. chicken broth
1 package Lipton’s Onion Recipe Soup & Dip Mix
1/2 tsp. ground black pepper
1 c. heavy cream
2 tbsp. corn starch
2 tbsp. water
1 c. grated Monterey Jack cheese
6 slices crisp bacon
Cut potatoes into 1/2″ cubes. Peeling is optional.
Crumble the bacon.
Whisk the cornstarch and water in a small bowl until smooth.
Add corn, potatoes, garlic, broth, soup mix, and pepper to Instant Pot. Lock the lid and cook on high pressure for 15 minutes. Quick-release the pressure.
Set Instant Pot to sauté on low.
Transfer 1 1/2 – 2 c. soup to a blender and purée until smooth. Return to Instant Pot.
Add cream and stir until well blended.
Add the corn starch mixture and stir until well blended. Continue stirring until the soup thickens.
Add cheese and stir until melted.
- Pre-grated cheese has been coated with cellulose to prevent it from clumping. Unfortunately, this also prevents the cheese from melting and blending properly, usually creating a stringy mess that will ooze from your guests’ spoons. Be kind and grate your cheese from a block.
- Did you know you can freeze unshucked corn on the cob? You can’t cook it on the cob, but you can thaw it out and cut off the kernels for corn that’s as sweet as the day it was picked. 6 ears will produce about 3 cups of kernels.
- Note that this recipe does not list extra salt because of the salt in the broth and soup mix. You may need to adjust the seasoning if you use low-sodium ingredients.