Instant Pot Corn Chowder

Why You’ll Love This Recipe

Instant Pot Corn Chowder is a creamy, hearty, and comforting soup packed with sweet corn, tender potatoes, and a savory broth. It’s quick to prepare thanks to the Instant Pot and perfect for chilly nights or whenever you crave a satisfying bowl of chowder. This one-pot wonder is family-friendly, budget-conscious, and customizable with your favorite toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn kernels (fresh, frozen, or canned)potatoes (Yukon gold or russet)oniongarliccarrotsceleryvegetable or chicken brothheavy cream or half-and-halfolive oil or butterthyme (dried or fresh)smoked paprikasalt and pepperoptional toppings: crumbled bacon, shredded cheese, green onions

directions

Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil or butter.

Sauté the chopped onion, garlic, carrots, and celery until softened, about 5 minutes.

Add diced potatoes, corn, thyme, paprika, salt, and pepper. Stir to combine.

Pour in the broth and stir, scraping up any browned bits from the bottom.

Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.

Once done, do a quick release of the pressure.

Open the lid and use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks.

Stir in the heavy cream or half-and-half, and let it simmer on “Sauté” mode for a few minutes to heat through.

Adjust seasoning to taste and serve hot with your choice of toppings.

Servings and timing

This recipe serves 6-8 people.Preparation time: 10 minutesCooking time: 10 minutesPressure release and blending: 10 minutesTotal time: 30 minutes

Variations

Add cooked, shredded chicken or sausage for extra protein.

Use coconut milk instead of cream for a dairy-free version.

Include a chopped jalapeño for a spicy kick.

Stir in shredded cheddar or Parmesan for a cheesy finish.

Use sweet potatoes instead of white potatoes for a twist.

storage/reheating

Store leftover chowder in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation.For longer storage, freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this without an Instant Pot?

Yes, simply cook everything in a large pot on the stove. Simmer until vegetables are tender.

Can I use frozen corn?

Absolutely, frozen corn works great in this recipe.

Can I blend the soup completely?

Yes, blend it to your preferred consistency for a smoother chowder.

Is this recipe gluten-free?

Yes, as long as all ingredients used are gluten-free.

Can I skip the cream?

You can omit or use a dairy-free substitute if needed. The chowder will be less creamy but still flavorful.

How do I thicken the chowder?

Use a cornstarch slurry or mash some of the potatoes in the pot.

Is it spicy?

Not typically, but you can add spices or hot sauce if desired.

Can I prep this ahead of time?

Yes, prep and store the chopped veggies and corn in the fridge up to 24 hours in advance.

Does it freeze well?

Yes, but stir well after thawing as the texture might slightly change.

What toppings go well with this chowder?

Crumbled bacon, shredded cheese, green onions, or a dash of hot sauce work beautifully.

Conclusion

Instant Pot Corn Chowder is a quick and creamy soup that brings comfort and flavor with minimal effort. Whether you’re feeding a crowd or looking for a satisfying weeknight meal, this chowder delivers every time. Customizable, wholesome, and delicious—it’s bound to become a staple in your recipe collection.

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