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    Home » Instant Pot

    Instant Pot Corn Chowder

    Published April 9, 2019. Last modified May 5, 2021 By Gary White

    2.5K shares
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    Corn Chowder image for Pinterest.

    Close up of corn chowder in white bowl with spoon.

    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.

    Two bowls of corn chowder with Instant Pot in background.

    How to Make Instant Pot Corn Chowder

    Corn cobs on cutting board with kernels removed.

    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 know the recipe calls for 6 ears, but the picture shows 8. These are not full ears, they've been trimmed. So 8-¾ ears equals 6 full ears.)

    Corn kernels in large mixing bowl.

    I recommend cutting the kernels directly into a mixing bowl. That way you don't need to transfer them.

    Uncooked bacon pieces in pot.

    Using sauté setting - add bacon to pot...

    Bacon pieces cooking in pot.

    ...and cook until crispy (about 7 minutes).

    Diced onions, red peppers, carrots, and celery in pot.

    Add onions, bell peppers, carrots, and celery to pot and cook for about 3 minutes (stirring frequently), until carrots begin to soften.

    Sautéed bacon and aromatics in pot, topped with garlic, thyme, and bay leaves.

    Then add garlic, thyme, bay leaves, and vinegar.

    Cooked bacon pieces and aromatics with apple cider vinegar.

    Cook for about 1 minute, mixing constantly until, until vinegar has mostly evaporated.

    Chicken broth in pot with aromatics.

    Add chicken broth and salt to pot...

    Red potatoes in chicken broth.

    ...along with potatoes...

    Corn cobs on to of potatoes in broth.

    ...corn cobs...

    Kernels of corn on top of other chowder ingredients.

    ...corn kernels...

    Red pepper flakes sprinkled over chowder in pot.

    ...and red pepper flakes. Mix well, lock lid, and cook for 4 minutes at high pressure.

    Cooked chowder in pot with corn cobs.

    Once cook time is complete, quick-release pressure.

    Cooked chowder in pot.

    Remove corn cobs, thyme sprigs, and bay leaves.

    Poring cream into chowder.

    Finally, add cream...

    Finished corn chowder in pot with ladle.

    and mix well. And you're all set! Good luck not eating multiple bowls in one sitting.

    And the AMAZING Result…

    Two bowls of corn chowder on wood palette with blue napkin.

     

    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! ★

    Close up of corn chowder in white bowl with spoon.

    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,
    5 from 5 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Southern
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10
    Calories: 303kcal
    Author: Gary White

    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 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.

    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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    More Instant Pot Recipes

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    Reader Interactions

    Comments

    1. Wendy M.

      April 28, 2019 at 1:08 pm

      5 stars
      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.

      Reply
    2. Beverly Eide

      August 03, 2019 at 12:08 pm

      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.

      Reply
      • Gary White

        August 05, 2019 at 10:33 am

        I believe you're seeing small bits of bacon from the crisping stage.

        Reply
      • Katie Perona

        August 08, 2019 at 12:47 pm

        Looks like thyme leaves to me.

        Reply
        • Gary White

          August 08, 2019 at 2:11 pm

          Oh yeah! I totally forgot about the thyme.

          Reply
    3. Katie Perona

      August 08, 2019 at 10:55 pm

      5 stars
      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!

      Reply
    4. Mia fam

      September 01, 2019 at 2:40 pm

      5 stars
      my family can’t have dairy. any suggestions for an alternative to the cream at eve??

      Reply
      • Gary White

        September 03, 2019 at 1:04 pm

        You could leave it out, or try using a smaller amount of any non-dairy milk (unflavored).

        Reply
    5. Cheryl

      April 04, 2020 at 3:56 pm

      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.

      Reply
      • Gary White

        April 06, 2020 at 9:35 am

        Probably 4-6 cups.

        Reply
    6. Alexa

      May 01, 2020 at 11:09 am

      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?

      Reply
      • Gary White

        May 03, 2020 at 7:46 pm

        I'm so glad you liked it before. I would guess 3 cans drained and rinsed.

        Reply
    7. Victoria

      July 06, 2021 at 12:36 pm

      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!

      Reply
      • Gary White

        July 08, 2021 at 10:38 am

        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.

        Reply

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