Ham Bone Chowder

Place broth and ham bone into instant pot.  Place on Soup/Stew setting, High pressure (30 min).

Pull the ham bone out and clean off as much meat as possible, removing fat.  Shred meat and place back into instant pot.  I put it in the fridge overnight so that the fat solidified and was easy to spoon off the top.

The next day, I scraped the fat off the top and discarded.  I put the pot into the IP and put on warm setting while I quartered potatoes and chopped the garlic.

Add potatoes, garlic, celery and frozen corn.  Place the lid on the IP, close the valve and put on Soup/Stew setting, High pressure (30 min).

After final cooking, add a couple of ladles of hot soup broth to the sour cream with corn starch.  Wisk until smooth and pour into chowder mixing well.  Season with Salt/Pepper to taste.

Serve with grated cheddar soup, fresh parsley and crackers if desired.

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