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Instant Pot Corn Chowder is creamy and full of delicious corn flavor. Using fresh, leftover, or frozen corn, you can have this amazing family friendly meal on the table in about an hour. This pressure cooker corn chowder recipe will feed a crowd and tastes so yummy!
Instant Pot Corn Chowder
There aren’t many soups better than a chowder. My Instant Pot Clam Chowder is a favorite among my readers. It is amazing! Now I’m sharing with you my yummy Corn Chowder recipe!
If you love the buttery flavor of corn on the cob, then you will love this Instant Pot corn chowder recipe.
What is the best type of corn to use to make corn chowder?
You can use frozen corn, fresh corn, and you can even use leftover corn on the cob to make it! You can also use canned corn in a pinch.
Some tasty ways to jazz up your Instant pot corn chowder
- If you want to add a spicy kick to your corn chowder you can add diced jalapeño, red pepper flakes, or cayenne pepper.
- Add 1/2 tsp of smoked paprika for a nice, smoky flavor!
- For extra veggies in your chowder, try adding red bell pepper, carrots, black beans, celery, or chopped green chiles.
- Add some shredded cheddar cheese or Monterey Jack for even more creamy goodness!
Does this corn chowder freeze well?
This corn chowder doesn’t freeze very well as the potatoes can get a little grainy, and the cream can separate.
If you do freeze it, thaw it before reheating, and heat it up slowly, stirring frequently.
Can I make this corn chowder vegetarian?
Yes you can. Use water or a mild vegetable broth, and omit the bacon. You can add 1/4 tsp to 1/2 tsp of smoked paprika for that wonderful smoky flavor, if you want!
Pro Tip: If you have the corn cobs, Cook them with the corn and potatoes to get even more corn flavor into your chowder. Remove them right after pressure cooking.
Instant Pot Zuppa Toscana (sausage and potato soup)
Instant Pot Italian Wedding Soup
Instant Pot Chicken Taco Soup
Instant Pot Clam Chowder
Pin This Instant Pot Corn Chowder Recipe
Instant Pot Corn Chowder
Ingredients
- 6-8 ears Corn, (shucked & kernels removed) or 5 cups of corn
- 7 slices Thick Cut Bacon, chopped
- 1 Onion, diced
- 3 Tbsp Butter
- 2 cloves Garlic, minced
- 1 tsp Kosher Salt
- ½ tsp Pepper
- 2 sprigs Fresh Thyme (or 1/2 tsp dried thyme leaves. Not Ground)
- 3 med Potatoes, peeled and diced
- 4 cups Chicken Broth, low sodium
To Finish
- 3 cups Half and Half
- 6 Tbsp Flour
- Reserved Cooked Bacon
- Fresh Parsley (garnish) chopped
Instructions
- Turn on the Sauté setting and add the bacon to the pot. Cook until done and remove to a plate and set it aside. Discard all but 2 Tbsp of the bacon fat.
- Add the onion and butter to the pot and cook it until softened.
- Add the garlic and cook for about 30 seconds, stirring frequently.
- Add the corn, salt, pepper, thyme, and potatoes. Stir.
- Add the broth and half of the cooked bacon. Cancel the sauté setting.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
Finish
- Whisk the flour into the half and half until dissolved.
- Turn on the Sauté setting and when the soup starts to simmer, stir in the flour/half and half mixture. Stir until thickened.
- Turn off the pot and add the remaining bacon. Taste and add more salt if needed.
- Garnish with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE this recipe and more
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This is our favorite go-to comfort soup for the fall and winter. My kids were begging me to make it last night in the middle of summer heat, and I couldn’t say no. It’s definitely our favorite!!!
This is the best soup! I used frozen corn and it was so good and easy!
I always make this during lent (I am Russian Orthodox, and we don’t eat animals or their byproducts during lent.) I just don’t add the bacon and substitute the half and half for Moca Mix and add whatever veggies I have in the fridge. I also use canned corn and blend about half of it to make it creamier. This recipe is one of my go-tos for a quick and delicious dinner. I especially love the simplicity and versatility of this recipe!
Made a double batch. Added extra garlic and thyme and since I didn’t have potatoes just used frozen shredded. Also added some celery that I had on hand. Very good. I am gifting this for the holidays to some friends.