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 of for that though... We pretty much have 6 months of summer. Some people love it. I am not one of those people. But the silver lining is corn! It's currently April, and we already have decently-priced and very sweet corn. I'm not sure why I've never made an Instant Pot corn chowder before now, but this one's a keeper for sure.
How to Make Instant Pot Corn Chowder
And the AMAZING Result…
More One-Bowl Instant Pot Meals
- Pressure Cooker White Bean Soup with Crispy Sausage and Kale
- Pressure Cooker Taco Soup
- Instant Pot Chicken Tortilla Soup
★ Did you make this Instant Pot Corn Chowder?
Please give it a star rating below! ★
Instant Pot Corn Chowder
- 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
- Using a large knife, cut off kernels from corn cobs. Do not throw the cobs away. There’s a TON of flavor in there and we’re going to cook them, so just set aside for now. I recommend cutting the kernels directly into a mixing bowl. That way you don’t need to transfer them.
- Using sauté setting – add bacon to pot and cook until crispy (about 7 minutes). Then pour off all but about 2 tablespoons of the fat.
- Add onions, bell peppers, carrots, and celery to pot and cook for about 3 minutes (stirring frequently), until carrots begin to soften. Then add garlic, thyme, bay leaves, and vinegar. Cook for about 1 minute, mixing constantly until, until vinegar has mostly evaporated.
- Add chicken broth and salt to pot, along with potatoes, corn cobs, corn kernels, and red pepper flakes. Mix well, lock lid, and cook for 4 minutes at high pressure.
- Once cook time is complete, quick-release pressure. Remove corn cobs, thyme sprigs, and bay leaves.
- Finally, add the cream and mix well. And you all set!
- Good luck not eating multiple bowls in one sitting.
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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.
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.
I believe you're seeing small bits of bacon from the crisping stage.
Looks like thyme leaves to me.
Oh yeah! I totally forgot about the thyme.
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!
my family can’t have dairy. any suggestions for an alternative to the cream at eve??
You could leave it out, or try using a smaller amount of any non-dairy milk (unflavored).
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.
Probably 4-6 cups.
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?
I'm so glad you liked it before. I would guess 3 cans drained and rinsed.
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!
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.