Entrée Instant Pot Recipes Soup

Instant Pot Corn Chowder

Close up of corn chowder in white bowl with spoon.

Instant Pot Corn Chowder

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.

 

More One-Bowl Instant Pot Meals

 

Two bowls of corn chowder with Instant Pot in background.

 

The Process

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 8-3/4 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…

Perfect Instant Pot Corn Chowder

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

 

And as Always… Please Pin & Share the Love!

Corn Chowder image for Pinterest.

 

★ 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.
5 from 1 vote
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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,

Course Soup
Cuisine Southern
Keyword corn chowder
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 303 kcal
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
  • 1/2 cup carrots diced
  • 1/3 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 1/2 lbs. red potatoes roughly chopped into 3/4-inch pieces
  • 1/4 tsp. red pepper flakes
  • 1 cup heavy cream

Instructions

  1. 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.

  2. Using sauté setting – add bacon to pot and cook until crispy (about 7 minutes).

  3. 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.

  4. 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.

  5. Once cook time is complete, quick-release pressure. Remove corn cobs, thyme sprigs, and bay leaves.

  6. Finally, add the cream and mix well. And you all set! 

  7. Good luck not eating multiple bowls in one sitting.

Nutrition Facts
Instant Pot Corn Chowder
Amount Per Serving
Calories 303 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 47mg 16%
Sodium 218mg 9%
Potassium 692mg 20%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 6g
Protein 8g 16%
Vitamin A 41.5%
Vitamin C 38.5%
Calcium 4.2%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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1 Comment

  • Reply
    Wendy M.
    April 28, 2019 at 1:08 pm


    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.

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