Instant Pot Corn Chowder


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Along with broccoli cheese soup, this Instant Pot corn chowder is one of the soups I make most often when my girls are craving comfort food. They love the creamy texture, and I love that it’s much faster than other methods, comes together with simple, whole food ingredients, and is thick without any added flour or cornstarch substitutes. Anytime you need a quick and cozy meal, corn chowder in the Instant Pot is perfect!

Why You’ll Love This Instant Pot Corn Chowder Recipe

  • Cheesy corn flavor
  • Thick, smooth, and creamy texture
  • Uses basic grocery and pantry staples
  • Only 10 minutes prep
  • Naturally gluten-free and vegetarian
  • Cooks entirely in the pressure cooker, so no need to watch soup on the stove
  • A delicious soup recipe that’s easy to customize!
Instant Pot corn chowder in bowl overhead.

Ingredients & Substitution Notes

This section explains how to choose the best ingredients for Instant Pot potato corn chowder, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Butter – For sauteing the garlic and onions. I prefer grass-fed butter, but use any unsalted variety you like. You can also swap in olive oil.
  • Onion – Use a yellow or white onion, chopped.
  • Garlic – Fresh minced garlic tastes best, but jarred minced garlic works too.
  • Potatoes – Use any potatoes you prefer. They help thicken the soup and make it more filling. Although you can leave the skin on, peeling them will give the soup a smoother texture. (If you want a lower carb alternative, you can substitute cauliflower and cut the cook time in half.)
  • Corn – This Instant Pot corn chowder recipe works with fresh corn, kernels from leftover corn cobs (cut off the cob), canned corn, or frozen corn kernels. I used fresh corn kernels.
  • Chicken Broth – This recipe uses a low sodium broth, but use whatever variety you like… or make chicken bone broth instead. To make vegetarian corn chowder for the Instant Pot, simply substitute vegetable broth.
  • Seasonings – Sea salt, black pepper, fresh thyme leaves, and Italian seasoning (store-bought is fine, but I prefer homemade Italian seasoning).
  • Sour Cream – Makes the soup creamy, as the name implies. You can also use heavy cream (the soup will be a bit thinner if you do) or plain Greek yogurt (being careful to turn off the heat when you stir it in, so that it doesn’t separate).
  • Mozzarella Cheese – For cheesy flavor. Shred it by hand, or use a pre-shredded variety to save time. You can also substitute other shredded cheeses if you like a stronger flavor (see the Variations section below).
Corn chowder ingredients.

How To Make Corn Chowder In The Instant Pot

This section shows how to make Instant Pot corn chowder healthy, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Saute. Turn the Instant Pot to the Saute setting. Add butter and melt. Add garlic and onion, and saute until the onion begins to brown.
  2. Cook corn. Add corn to the pot and cook for a couple of minutes.
Garlic and onions with butter in Instant Pot.
Corn added to Instant Pot.

  1. Pressure cook. Stir in potatoes, broth, and seasonings. Close the lid, set pressure valve to Sealing, and cook on High pressure for 15 minutes. Carefully vent the valve completely and remove the lid.
  2. Thicken. Add sour cream and cheese, stirring until melted.
Corn with potatoes, broth, and seasonings added.
Chowder with sour cream and cream added.

  1. Puree. Using an immersion blender, blend the soup until totally smooth. Thin with broth or adjust seasonings to taste, if desired.
  2. Serve. Ladle the soup into bowls. You can garnish with fresh thyme sprigs, or simply chopped fresh parsley.
Pureed corn chowder in the Instant Pot.
Finished corn chowder in Instant Pot.

Variations

  • Instant Pot corn chowder with bacon – Cook bacon your favorite way (I like bacon in the oven or air fryer bacon the best!) and crumble over the top of the soup before serving. You can also cook it directly in the pot before beginning the rest of the recipe, then set aside and use the rendered fat instead of the butter to cook the garlic and onion in step 1.
  • Instant Pot chicken corn chowder – Add your favorite cooked chicken to the soup after blending and just before serving. Any leftover Instant Pot shredded chicken works great!
  • Add more veggies – This chowder would also taste delicious with finely diced red bell pepper, carrots, or celery. Simply add to the pot at the same time as garlic and onions.
  • Change up the cheeses – You can easily substitute shredded cheddar cheese, pepper jack, or any hard melting cheese for the mozzarella in this dish.
  • Add spice – Include a dash of cayenne pepper, diced jalapeno, or homemade Cajun seasoning for an extra kick.

Storage Instructions

  • Store: Cool completely and keep covered in the refrigerator for 3-4 days.
  • Reheat: Warm soup on the stovetop or in the microwave at low power.
  • Freeze: Avoid freezing this chowder, as the texture will change.
Instant Pot corn chowder in a bowl close up.

More Instant Pot Soup Recipes

Of all my pressure cooker recipes, soups are some of the easiest! Try these recipes next:

Instant Pot Corn Chowder

Instant Pot corn chowder turns basic ingredients into a creamy, hearty soup! It’s also easy to make, with just 10 minutes prep time.

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Servings: 6 (adjust to scale recipe)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Turn your Instant Pot to the Saute setting. Once hot, add the butter and let it melt.

  2. Add the garlic and onion. Saute for about 2 minutes, until the onion starts to brown.

  3. Mix in the corn. Cook for another 2 minutes, stirring constantly.

  4. Stir in the potatoes, chicken broth, salt, pepper, and herbs.

  5. Close the lid, flip the dial to Sealing, and set to High pressure for 15 minutes. When done, move the dial to Venting (be careful – hot steam will come out!). Remove the lid only after no more steam is coming out.

  6. Add the sour cream and cheese. Stir until the cheese has melted.

  7. Using a handheld immersion blender, purée until the soup is completely smooth. (If you don’t have an immersion blender, you can use a regular blender, blending in batches if it doesn’t all fit.)

  8. If desired, you can thin out the soup with more broth or adjust salt and pepper to taste.

Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 224

Fat 10g

Protein 7g

Total Carbs 29g

Net Carbs 25.3g

Fiber 3.7g

Sugar 4.7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Instant Pot corn chowder recipe pin.





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