Instant Pot Corn Chowder
Ingredients
- 4 medium red potatoes
peeled and cut into 1/2-inch cubes, about 2-1/2 cups
- 2 cans chicken broth
14-1/2 ounces each
- 3 cups fresh or frozen corn
- 1 medium onion
chopped
- 3 garlic cloves
minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 1 cup half-and-half cream
- 1 cup shredded cheddar cheese
- 6 bacon strips
cooked and crumbled
- Chopped fresh parsley
Directions
- 1
Place the first seven ingredients in a 6 quart electric pressure cooker. Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release the pressure.
- 2
Select the saute setting and adjust for low heat. Mix the cornstarch and cream until smooth and stir the mixture into the soup. Cook and stir until slightly thickened, for about six to eight minutes. Stir in the cheese and bacon.
- 3
Heat through until the cheese is completely melted. Press cancel and then sprinkle servings with parsley and (if desired) additional cheese and bacon.
Instant Pot Corn Chowder
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Based on 9 ratings
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About this Recipe
Craving a comforting, creamy bowl of corn chowder but short on time? This Instant Pot Corn Chowder delivers rich, hearty flavor with minimal effort, perfect for a cozy family meal that feels homemade.
This Instant Pot Corn Chowder shines by bringing together classic, comforting flavors in a convenient package. The blend of sweet corn, tender potatoes, and savory seasonings, enriched with half-and-half and sharp cheddar cheese, creates a satisfying meal with the ease of your pressure cooker. The savory crunch of bacon adds a delightful textural contrast that elevates every bite.
You can look forward to a velvety, thick chowder bursting with the natural sweetness of corn and the comforting texture of diced red potatoes. Each spoonful offers a harmonious balance of creamy richness, savory bacon, and a hint of sharpness from the cheddar, all brightened by a sprinkle of fresh parsley. It’s a truly hearty dish, yielding 8 generous servings, ideal for feeding a crowd or enjoying as a substantial main course.
For a lighter touch, you can use whole milk instead of half-and-half, though it may be slightly less creamy. To make it vegetarian, simply swap the chicken broth for vegetable broth and omit the bacon. You can also experiment with different cheeses, like Monterey Jack for a milder profile, or a touch of smoked gouda for extra depth. While fresh corn is lovely in season, frozen corn works beautifully for convenience year-round.
Serve this hearty chowder as a stand-alone meal, perhaps with a side of warm, crusty bread or a simple green salad. It's a perfect comforting dish for chilly evenings or a satisfying family dinner any night of the week.