This Instant Pot Potato Corn Chowder is your new best friend for when you’re craving something hearty but don’t want to spend hours at the stove.
Just a few simple ingredients and a press of a button and you’re on your way to creamy, comforting chowder goodness.
The corn chowder is creamy, cozy, and soupy and it’s a full and healthy meal. This is what we call comforting food, with perfectly cooked corn and potatoes, plus a little crispy bacon swimming in a rich soup base. The chowder is an excellent starter or even a meal itself, and it’s such a satisfying and fulfilling soup that you’ll want to make it again and again.
The Instant Pot potato corn chowder recipe can be adjusted and made even with cheddar cheese. This recipe calls for a slurry to make it thicker, but you can skip that and use one cup of shredded cheddar cheese instead. It gives the chowder an impeccable aroma and the perfect creamy texture that will have everyone asking for seconds.
Table of Contents
How to serve?
You can eat this corn chowder as is or with fresh salad and some homemade Instant Pot bread.
You can also serve this recipe with any clam chowder side dish.
Can I add clams?
Yes you can. You can also check out this Instant Pot Clam Chowder recipe for step-by-step instructions.
How To Make Potato Corn Chowder
Gather your ingredients:
Select the Saute option and once hot add some oil. Cook onions and bacon for 3 minutes. Stir in garlic powder.
Once you have a fragrant mix, pour in the stock. Add corn, thyme, and potatoes. Add cayenne, if using and adjust the seasonings.
Lock the lid I not place. Select High-Pressure and cook the chowder for 10 minutes.
In the meantime, whisk heavy cream and flour to make a slurry.
Perform a quick pressure release and open the Instant Pot. Stir in the slurry and cook until the chowder is thickened.
Serve warm.
More Potato Recipes
Instant Pot Ham and Potato Soup
Instant Pot Loaded Baked Potato Soup.
Instant Pot Potato Corn Chowder
Ingredients
- 4 slices bacon diced
- 1 onion diced
- 4 red potatoes chopped
- 16 ounce can corns
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- pinch cayenne pepper
- kosher salt to taste
- black pepper to taste
- ¾ cup heavy cream
- 3 tablespoon all purpose flour
Instructions
- Turn on the Instant Pot and select sauté.
- Add bacon and saute for 3 minutes.
- Add onion and saute for 3 more minutes.
- Add garlic powder, vegetable stock, potatoes, corn, thyme, cayenne pepper, salt and pepper.
- Close the lid and cook on high pressure for 10 minutes.
- When cooking time ends, do a quick pressure release.
- Take a bowl and whisk heavy cream in it, set it aside for a while.
- Open the lid of the Instant pot and select saute.
- Let it boil and stir in the heavy cream. Cook for 5 more minutes on saute.
- Serve and enjoy.
Nutrition
Notes
I might be missing something here. The instructions say to add garlic powder, however it is not in the ingredient list?? Just wondering how much and if you can use raw garlic.
Great recipe! But can I make it without the Instant Pot?
I just want to double check I can replace the heavy cream and flour slurry with a cup of cheddar cheese, and would I put the cheese in when I would put in the slurry if I was using slurry?
Hmm, I'm not sure how that would turn out, but yes, I would add the cheese at the end when you would put in the slurry. Let me know how it turns out, sounds yummy!
Regardless of trying to figure out the amount of garlic powder that I needed or what I was whisking into the cream... this was the best freaking chowder I have ever eaten! I almost cried when my daughter and her boyfriend asked for some. Awesome soup, thank you!!
Thank you sooo much Viki 🙂