Potato corn chowder a perfect wintertime supper

This is a delicious creamy corn soup to make in your Instant Pot. We like to be pretty generous with the cayenne pepper, but use less or none if you don't like spicy. To start, dice six slices of bacon in 1-inch pieces and saute in the Instant Pot until crisp. Drain on a paper-towel-lined plate. Remove all but about 1 tablespoon of bacon grease from the Instant Pot liner pan. Add one chopped sweet onion, one chopped red bell pepper and one chopped stalk of celery to the pan. Saute for three minutes. While vegetables are cooking, dice five medium-sized new potatoes into 1-inch pieces. Add to Instant Pot with 1/2 teaspoon ground coriander, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Add two and 1/2 cups corn kernels (frozen or fresh), half the cooked bacon, and 3-1/2 cups chicken or vegetable broth. Mix well. Secure lid on Instant Pot in with release valve at SEALING position. Press MANUAL (or PRESSURE COOK, HIGH) and set timer for 4 minutes. When pressure cooking is done, allow natural release for 10 minutes. Release remaining pressure. Press saute button, and cook soup for three minutes to let it get thick. Stir in 1/2 cup of half-and-half and the remaining bacon. Add salt and pepper to taste. Serve with nice bread and green salad. ENJOY!