2 lb Texas Smoked Brisket (910 g), left over, cubed, not frozen
8 bacons, crumbled
2 large russet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced
2 large jalapeñoes, deseeded and finely diced
2 cups brussels sprouts (170 g), halved
1 can red bean
1 can corn
1 shot whiskey, of choice
4 cups chicken broth (960 mL)
3 tablespoons vegetable oil
2 tablespoons dried thyme
2 tablespoons fresh basil
2 tablespoons fresh parsley
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon chipotle powder
1 tablespoon sugar
3 tablespoons all purpose flour
¾ cup cream (180 mL)
extra topping, extra bacon, parsley, chives, red pepper flakes, shredded cheddar
Nutrition Info
Calories 1043
Fat 74g
Carbs 60g
Fiber 5g
Sugar 10g
Protein 30g
How to Make It
1. Step
Pan-fry bacon, set aside.Then, use bacon grease to pan-fry brussels sprouts and set aside.
2. Step
Set Instant Pot to sautè, add oil, onions, jalepeños, and garlic. Sautè until onions are clear. Add carrots and potatoes and stir until well mixed. Add brussels sprouts, red beans, white corn, whiskey, chicken broth, and seasonings. Stir until well-mixed.
3. Step
Pressure Cook on high for 10-15 minutes. When done, release pressure, wait until completed.
4. Step
Set Instant Pot to sautè. Whisk together cream and flour until mixed well and add to chowder. Simmer for 4-5 minutes until soup thickens and turn off the Instant Pot. Add bacon.
5. Step
Serve chowder hot, topped with desired extra toppings.
