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.
Pin This Instant Pot Corn Chowder Recipe
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.
- 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
- 1/2 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
- 3 cups Half and Half
- 6 Tbsp Flour
- Reserved Cooked Bacon
- Fresh Parsley (garnish) chopped
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.
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.
I like to add extra frozen corn at the end, to bulk it up and have the crunch of the partially cooked corn. I do this even when using fresh or leftover corn!
RESOURCES TO MAKE this recipe and more
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