Why You’ll Love This Recipe
Instant Pot Corn Chowder is a comforting and hearty soup loaded with sweet corn, tender potatoes, and creamy goodness—all made quickly and easily in a pressure cooker. It’s perfect for busy weeknights and has all the rich flavors of traditional chowder with a fraction of the effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
corn kernels (fresh, frozen, or canned)russet potatoesoniongarliccelerycarrotsvegetable or chicken brothheavy cream or half-and-halfolive oil or butterthyme (dried or fresh)smoked paprika (optional)salt and peppercornstarch or flour (for thickening, if needed)green onions or chives (for garnish)
directions
Set your Instant Pot to sauté mode and heat the olive oil or butter.
Add the chopped onion, garlic, celery, and carrots. Cook for 3-5 minutes until softened.
Stir in the corn, diced potatoes, thyme, smoked paprika, salt, and pepper.
Pour in the broth and mix well.
Secure the lid, set to sealing position, and cook on high pressure for 5 minutes.
Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
Switch back to sauté mode. If a thicker chowder is desired, stir in a slurry of cornstarch and water or flour mixed with cream.
Add the cream or half-and-half and heat through without boiling.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped green onions or chives.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 5 minutesPressure release and finishing: 15 minutesTotal time: 30 minutes
Variations
Add diced bacon or ham for a smoky, meaty twist.
Use coconut milk for a dairy-free option with a slight sweetness.
Blend part of the chowder for a creamier texture while keeping some chunks for bite.
Include a dash of hot sauce or red pepper flakes for a spicy kick.
Toss in shredded cheddar for a cheesy version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring occasionally.For longer storage, freeze for up to 2 months. Thaw in the fridge and reheat thoroughly.
FAQs
Can I use frozen corn?
Yes, frozen corn works perfectly and doesn’t need to be thawed before cooking.
What potatoes are best?
Russet potatoes provide a creamy texture, but Yukon Golds also work well.
Can I make it vegan?
Yes, use vegetable broth and a plant-based cream substitute like coconut milk or cashew cream.
Can I add protein?
Absolutely—try cooked chicken, bacon, or tofu for added protein.
How can I make it thicker?
Use a cornstarch slurry or mash some of the potatoes in the pot.
Do I need to peel the potatoes?
Peeling is optional, depending on your texture preference.
What if I don’t have an Instant Pot?
You can make this on the stovetop by simmering until the potatoes are tender.
Can I prep ingredients in advance?
Yes, chop the vegetables and store them in the fridge up to 2 days ahead.
Is this freezer-friendly?
Yes, but leave out the cream and add it after reheating for best results.
Can I double the recipe?
Yes, just ensure your Instant Pot has enough capacity.
Conclusion
Instant Pot Corn Chowder is a fast, flavorful, and satisfying dish that brings the warmth of homemade soup with minimal effort. Whether you’re craving a cozy meal on a chilly evening or need a quick weeknight dinner, this chowder is sure to please every palate.
Print
Instant Pot Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure cooking, Sautéing
- Cuisine: American
Description
Creamy and comforting Instant Pot corn chowder loaded with sweet corn, potatoes, bacon (optional), and a rich seasoned broth—ready in under 30 minutes.
Ingredients
- 4 cups frozen or fresh corn kernels
- 2 medium russet potatoes, peeled and diced (about 2 cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, diced (optional for a vegetarian version)
- 3 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or parsley, for garnish
Instructions
- Set Instant Pot to sauté. Add diced bacon if using and cook until crisp. Remove bacon and set aside, leaving rendered fat (or melt butter if no bacon).
- Add butter (if no bacon) and sauté onion until translucent, about 3 minutes. Add garlic and cook another minute.
- Stir in potatoes, corn, smoked paprika, thyme, salt, pepper, and broth. Scrape up any browned bits.
- Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 5 minutes.
- When cooking completes, quick-release the pressure carefully.
- Stir in heavy cream or half‑and‑half. For a thicker texture, mash a cup of the soup against the side of the pot with a spoon and stir back in.
- Taste and adjust seasoning. Ladle into bowls and top with reserved bacon (if using) and chopped chives or parsley. Serve hot.
Notes
- For a vegetarian version, omit bacon and sauté in butter or oil.
- Add a pinch of cayenne for heat, or use smoked sausage instead of bacon.
- Make it dairy‑free by using coconut milk instead of cream.
- Leftover chowder thickens—thin with extra broth or milk when reheating.
- Freeze in portions for up to 3 months; thaw overnight and gently reheat, adding a splash of liquid.
Nutrition
- Serving Size: 1¼ cups
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
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