This Instant Pot corn chowder is a full meal in a bowl and packed with flavor on all levels. It's rich, savory, slightly spicy, and a tad sweet. It’s the perfect soup for a cold evening or even better when made with fresh summer sweet corn.
(Originally posted on April 9, 2019; Updated on June 3, 2024.)
When it comes to fresh produce, we have the good fortune of living in Florida. We typically start getting copious amounts of fruits and veggies earlier in the season, and we still get them later than their seasons last in other places. There is a trade-off for that, though. We pretty much have six months of summer. Some people love it. I am not one of those people. But the silver lining is two seasons of corn!
Why This Recipe Works
- Quick and Easy: This recipe uses the Instant Pot, cutting down on cooking time while still delivering a rich, slow-cooked flavor.
- Flavorful Ingredients: Smoky bacon, sweet corn, and tender potatoes create a delicious combination that’s hard to resist.
- Basic Pantry Staples: Uses common ingredients you likely have on hand, making it an easy go-to meal.
- Versatile: Great for any season, whether you’re warming up in winter or enjoying fresh summer corn.
- Rich and Creamy: The addition of heavy cream at the end makes the chowder extra luxurious.
More One-Bowl Instant Pot Meals
Ingredients for Instant Pot Corn Chowder
- Corn (6 ears): Provides sweetness and texture; use fresh for the best flavor.
- Bacon (8 oz.): Adds a smoky, savory depth to the chowder.
- Yellow Onions (1 cup, diced): Adds sweetness and a mild pungency.
- Red Bell Peppers (1 cup, diced): Contributes color, texture, and a slight sweetness.
- Carrots (½ cup, diced): Adds natural sweetness and color.
- Celery (⅓ cup, diced): Brings an aromatic, slightly peppery flavor.
- Garlic (1 Tbsp., minced): Enhances the overall flavor.
- Thyme Sprigs (6): Adds an earthy flavor.
- Bay Leaves (2): Infuses a subtle, herbal depth.
- Apple Cider Vinegar (2 Tbsp.): Adds a tangy brightness that balances the richness.
- Chicken Broth (4 cups): Forms the base of the soup.
- Sea Salt (1 tsp.): Enhances the ingredients' flavors.
- Red Potatoes (1 ½ lbs., roughly chopped into ¾-inch pieces): Provides hearty texture and mild flavor.
- Red Pepper Flakes (¼ tsp.): Adds a hint of heat.
- Heavy Cream (1 cup): Makes the chowder rich and creamy.
How to Make Instant Pot Corn Chowder
And This is the AMAZING Result…
Expert Tips
- Keep the Cobs: Use a large bowl to catch the kernels when carefully cutting them off the cob to avoid a mess. It may be a habit to toss the cobs after cutting the kernels from the cob, but this recipe uses the cobs to add more depth of flavor.
- Crispy Bacon: Cook the bacon until crispy to ensure it adds a good texture contrast.
- Deglaze Well: Ensure the apple cider vinegar is mostly evaporated to avoid a strong acidic taste.
- Quick Release: Once cooking is done, quick-release the pressure to avoid overcooking the potatoes.
- Freshness Counts: Fresh corn will give the best flavor, but canned or frozen can work in a pinch.
- Adjust the Spice: Increase or decrease the red pepper flakes to your taste.
FAQs
- Can I use frozen corn?
- Yes, you can substitute fresh corn with frozen corn. Use about 4 cups of frozen corn kernels.
- Can I make this chowder vegetarian?
- Absolutely! Omit the bacon and use vegetable broth instead of chicken broth.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
★ Did you make this Instant Pot Corn Chowder?
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Instant Pot Corn Chowder
This chowder is a full meal in a bowl and packed with flavor on all levels. It's rich, savory, slightly spicy, and a tad sweet,
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Servings: 10
Calories: 303kcal
Ingredients
- 6 ears of corn
- 8 oz. bacon cut into 1-inch pieces
- 1 cup yellow onions diced
- 1 cup red bell peppers diced
- ½ cup carrots diced
- ⅓ cup celery diced
- 1 Tbsp. garlic minced
- 6 thyme sprigs
- 2 bay leaves
- 2 Tbsp. apple cider vinegar
- 4 cups chicken broth
- 1 tsp. sea salt
- 1 ½ lbs. red potatoes roughly chopped into ¾-inch pieces
- ¼ tsp. red pepper flakes
- 1 cup heavy cream
Instructions
- Using a large knife, cut kernels off corn cobs and put them in a mixing bowl. Set the cobs aside.
- Set the Instant Pot to sauté and add the bacon. Cook until crispy (about 7 minutes). Remove all but 2 tablespoons of the bacon fat.
- Add onions, bell peppers, carrots, and celery. Cook for about 3 minutes, stirring frequently.
- Add garlic, thyme, bay leaves, and vinegar. Cook for about 1 minute until the vinegar has mostly evaporated, using it to degalze and scrape the bottom of the pot.
- Add chicken broth, salt, potatoes, corn cobs, corn kernels, and red pepper flakes. Stir well.
- Lock the lid and cook on high pressure for 4 minutes.
- Once the cooking time is complete, quick-release the pressure. Remove the corn cobs, thyme sprigs, and bay leaves.
- Stir in the heavy cream and mix well.
Video
Notes
Expert Tips
- Keep the Cobs: Use a large bowl to catch the kernels when carefully cutting them off the cob to avoid a mess. It may be a habit to toss the cobs after cutting the kernels from the cob, but this recipe uses the cobs to add more depth of flavor.
- Crispy Bacon: Cook the bacon until crispy to ensure it adds a good texture contrast.
- Deglaze Well: Ensure the apple cider vinegar is mostly evaporated to avoid a strong acidic taste.
- Quick Release: Once cooking is done, quick-release the pressure to avoid overcooking the potatoes.
- Freshness Counts: Fresh corn will give the best flavor, but canned or frozen can work in a pinch.
- Adjust the Spice: Increase or decrease the red pepper flakes to your taste.
FAQs
- Can I use frozen corn?
- Yes, you can substitute fresh corn with frozen corn. Use about 4 cups of frozen corn kernels.
- Can I make this chowder vegetarian?
- Absolutely! Omit the bacon and use vegetable broth instead of chicken broth.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Nutrition
Calories: 303kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 218mg | Potassium: 692mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2075IU | Vitamin C: 31.8mg | Calcium: 42mg | Iron: 1.3mg
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Wendy M.
This was an absolute Chowder to make! The recipe is very easy to follow and prepare. It was delish, will make it again soon. Like always thanks for sharing.
Beverly Eide
Question. I see black flecks in some of the illustrations but nothing in the list of ingredients or instructions to account for them. What are they?
But I love soup and plan to try this one.
Gary White
I believe you're seeing small bits of bacon from the crisping stage.
Katie Perona
Looks like thyme leaves to me.
Gary White
Oh yeah! I totally forgot about the thyme.
Katie Perona
This was so easy and absolutely delicious. My husband, who never makes anything without changing the recipe didn’t even want to change anything!! This recipe is a keeper!
Mia fam
my family can’t have dairy. any suggestions for an alternative to the cream at eve??
Gary White
You could leave it out, or try using a smaller amount of any non-dairy milk (unflavored).
Cheryl
We do not have fresh corn right now - to use frozen corn, how many cups? It may lack some of the flavor with out the corn cobs, but would like to try this now.
Gary White
Probably 4-6 cups.
Alexa
I tried this one time and everyone loved it! I was asked to make it again. Unfortunately, I don't have fresh corn. How much canned corn or cups would this translate to? And is it okay to use half and half instead of heavy cream?
Gary White
I'm so glad you liked it before. I would guess 3 cans drained and rinsed.
Victoria
What if the corn is already cooked? I have lots of leftover cooked corn on the cob. Do I still put the corn kernels in at the same time or just add them at the end? Thanks!
Gary White
I don't think cooking the corn twice is a good idea, so I would try adding it afterward. But I'm not sure how the flavor will be.