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Instant Pot Corn Chowder is one of the most flavorful pressure cooker recipes you can make! It’s perfect to serve with shrimp or your favorite protein. Stovetop instructions are also included.
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Pin ItChowders and soups aren’t typically something you think of making in the summer, but this chowder is quite the exception. Not only does it have the sweet flavors of fresh corn kernels, but there is no need to heat up the kitchen.
This instant pot corn chowder is thick, buttery and flavorful. It’s loaded with hearty ingredients and fresh summer flavors. Serve it with a french baguette or sourdough for lunch or dinner.
You can make it in an Instant Pot (pressure cooker) or on the stovetop!
Table of Contents
Recipe Highlights
- One-Pot Meal – No need to dirty up ten different pots to make this chowder. Cook everything right in the instant pot or Dutch oven on the stove.
- Serve it with anything – This highly versatile chowder is both sweet and savory making it the perfect side dish to serve with any vegetable or protein. You can even eat it on its own and make it a meal!
- Fresh seasonal meal – Corn tastes great when it’s in season making this recipe the perfect excuse to use fresh corn in the summer or fall.
Cooks Tip
To make this chowder even thicker, add shredded cheese at the end of cooking. Stir until the cheese is melted. The result will be creamy, cheesy goodness!
Method of Cooking
You can prepare most soup or chowder recipes in either an Instant Pot (pressure cooker) or on the stove top. We love using the Instant Pot because the soup cooks without having to turn on the stove. However, you can also make this recipe in a large pot on the stove.
Instructions for both the Instant Pot method and stove top method are included in the recipe card below.
Recipe Variations
- Low carb: Replace the potato with cauliflower.
- Add heat: Dice up jalapeno or poblano peppers to add to the corn chowder for a kick of spice.
- Dairy free: Make this recipe dairy free by using a can of coconut milk instead of cow’s milk.
- Vegan: Make the recipe vegan by using vegan butter and coconut milk. Omit the bacon from the recipe.
- Add Protein: Add cooked shredded chicken after you blend the soup to make chicken corn chowder. Or serve with pan seared shrimp or pan fried cod!
What to Eat with Corn Chowder
Serve this highly versatile chowder with a variety of dishes. Try some of these ideas below for a perfect corn chowder paring.
FAQs
Mix cornstarch and flour with water to make a “slurry”. This prevents large clumps of flour or cornstarch from staying in the chowder. Pour the mixture into the chowder and stir. It will thicken as it simmers, making it a perfectly thick chowder. If you want to thicken more, you can stir in cheddar cheese at the end until melted.
To make it vegetarian, simply omit the bacon. You can also modify the recipe to make it dairy free or vegan.
Typically, chowder does not freeze well as the milk and cream tend to separate when thawing making for a watery version of the chowder. If you must freeze it, keep it in an airtight container or freezer-safe bag for up to 3 months. You may have to blend it fully before serving which will lose its chunky texture, but it will still taste delicious.
The best way to reheat refrigerated corn chowder is to add it to a saucepan and heat gently over medium heat until warmed through. You may have to whisk it together if the cream and milk have demulsified.
Instant Pot Corn Chowder (or Stove Top)
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups low sodium chicken broth, (or water)
- 2 1/2 cups red potatoes, cut into 1/2-inch cubes
- 6 ears fresh sweet yellow corn, shucked and kernels cut from cob
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/2 cup lowfat milk
- 1/2 cup heavy cream
- 1 tablespoon honey
- 5 strips bacon, cooked and crumbled
- Shredded cheddar cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Press Saute on your Instant Pot, then add butter and allow it to melt. Add the onion and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 5-6 minutes. Press cancel and add garlic, sautéing for 30 seconds.
- Pour in the broth (or water) and scrape brown bits from the bottom of the pot. Add the potatoes, corn, bay leaf, thyme, salt and pepper and stir.
- Close and secure the lid, then cook on Manual High for 15 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the lid. Discard the bay leaf.
- Press saute. Mix the cornstarch with the milk until smooth, then stir it into the soup, followed by the cream and honey. Use an immersion blender to pulse the soup a bit to thicken it, leaving most of it chunky. Stir, then allow to simmer for 4-5 minutes. Press cancel. Stir in bacon.
- Serve garnished with cheese and parsley and, if desired.
Notes
- Corn: You can substitute with frozen corn kernels, if desired.
- Broth: You can substitute chicken broth for vegetable broth or water.
- Cornstarch: You can use arrowroot powder or flour instead of cornstarch.
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- Add butter to a large pot over medium heat. Add the onion and cook, stirring frequently, until the onion has softened and just starting to brown around the edges. Stir in the garlic until fragrant, about 30 seconds.
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- Add the cornstarch to the vegetables and continue to cook for one to two minutes. (You can also use flour instead of the cornstarch.)
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- Pour in the broth (or water) along with the potatoes, corn, bay leaf, thyme, salt and pepper. Stir and bring to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender, about 10 to 12 minutes. Discard the bay leaf.
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- Add the heavy cream and honey. Use an immersion blender to pulse the soup to thicken, leaving most of it chunky. Allow it to simmer for 5 more minutes, then stir in bacon and garnish with cheese and parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this with frozen corn in the winter time.
Looks like a stick to you ribs soup..
Jackie
Hi Jackie! Yes, you can definitely use frozen corn in this recipe. You can add it right to the pot frozen too. Enjoy!
I love this corn chowder and the addition of the shredded cheese and bacon is amazing! Thanks for another great recipe!
Such a delicious soup recipe! Perfect for chilly evenings.