Instant Pot Potato Corn Chowder

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This Instant pot potato corn chowder recipe is the perfect soup for winter!

The corn chowder is creamy, cozy and soupy and it’s a full and healthy meal.

This is what we call comforting food. Perfectly cooked corn and potatoes, with some bacon in rich soup base.

The chowder is an excellent starter or even a meal itself. It is very satisfying and fulfilling soup

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 1 cup of shredded cheddar cheese. It will give an impeccable aroma and perfect creaminess.

If you like soups with potatoes and bacon, check out the Instant Pot Zuppa Toscana recipe.

If you like potatoes, check out this Instant Pot Loaded Baked Potato Soup.

How to serve?

You can eat this corn chowder as is or  with fresh salad and some homemade Instant Pot bread.

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.

Instant Pot Potato Corn Chowder
4.5 from 2 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Keyword: bacon, Potato Corn Chowder
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Servings: 6
Ingredients
  • 4 slices bacon diced
  • 1 onion diced
  • 4 red potatoes chopped
  • 16 ounce can corns
  • 4 cups vegetable stock
  • 1 tsp dried thyme
  • pinch cayenne pepper
  • kosher salt to taste
  • black pepper to taste
  • 3/4 cup heavy cream
  • 3 tbsp 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
Calories: 237kcal Carbohydrates: 30g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 41mg Sodium: 665mg Potassium: 701mg Fiber: 3g Sugar: 4g Vitamin A: 788IU Vitamin C: 14mg Calcium: 41mg Iron: 1mg
Notes
If the chowder is thick, feel free to add some more vegetable stock

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

4 thoughts on “Instant Pot Potato Corn Chowder

  1. 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!!

  2. 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?

    1. 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!

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