3/4 cup Hiland Dairy Heavy Cream or Hiland Dairy Half and Half (optional)
Heat a large skillet over medium-high heat. Add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
Return skillet to stove. Add onion and garlic and sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
Remove skillet from heat and transfer contents to the pressure cooker. Add chicken broth, potatoes, salt, and pepper. Close and seal your pressure cooker, making sure the vent is in the sealed position. Cook on high for 8 minutes.
While the chowder cooks, make a slurry by whisking cornstarch (or flour) into the milk. Set aside.
When done, remove pressure cooker from heat. Allow the pressure to release on its own or carefully quick-release the pressure after a few minutes.
Stir in the cornstarch-milk slurry (or flour-milk mixture if using, scraping any flour that settled at the bottom of the bowl). Cover and allow the chowder to thicken for 10-15 minutes before serving.
Portion soup into bowls and generously top with bacon. Garnish with green onions and a tablespoon of cream or half and half, if desired. Season with additional salt and pepper to taste.