Creamy Corn Chowder Pot Pies by Corneliuscooks

Ingredients

• 3 cans (15 oz each) whole kernel corn, drained
• 3 medium yellow yukon potatoes, diced
• 3 medium carrots, chopped
• 1 large celery stalk, chopped
• 1/2 medium white onion, chopped
• 3 cloves garlic, minced
• 4 chicken bouillon cubes
• 3 cup water
• 1 pint (2 cup) heavy cream
• 1 cup all-purpose flour (for slurry)
• 1/2 cup water (for slurry)
• 4 strips bacon, cooked and chopped
• 1 tube refrigerated biscuit dough
• 1 tsp salt (adjust to taste)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper

Instructions

1. Sauté onion and garlic in the Instant Pot with a splash of oil on sauté mode for 2-3 minutes until fragrant.
2. Add celery, carrots, and potatoes to the pot and sauté for 5 minutes.
3. Stir in the corn, water, heavy cream, bouillon cubes, pepper, paprika, and cayenne pepper.
4. Seal the Instant Pot and cook on high pressure for 55 minutes.
5. Mix the flour and 1/2 cup water together to create a slurry, then stir into the soup to thicken; season with salt and sugar to taste
6. Preheat oven to 375°F (190°C).
7. Transfer the chowder into individual mini Dutch ovens or oven-safe bowls
8. Top each dish with a biscuit from the dough tube and sprinkle with chopped crispy bacon.
9. Bake for 15 minutes or until the biscuits are golden brown and the chowder is bubbling.