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

  1. Can I use frozen corn?
    • Yes, you can substitute fresh corn with frozen corn. Use about 4 cups of frozen corn kernels.
  2. Can I make this chowder vegetarian?
    • Absolutely! Omit the bacon and use vegetable broth instead of chicken broth.
  3. 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