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Instant Pot Corn Chowder

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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

Units Scale
  • 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

  1. 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).
  2. Add butter (if no bacon) and sauté onion until translucent, about 3 minutes. Add garlic and cook another minute.
  3. Stir in potatoes, corn, smoked paprika, thyme, salt, pepper, and broth. Scrape up any browned bits.
  4. Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 5 minutes.
  5. When cooking completes, quick-release the pressure carefully.
  6. 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.
  7. 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

Find it online: https://easy-tapas-recipes.com/instant-pot-corn-chowder/