InstantPot Summer Corn Chowder
Ingredients
- 4 strips of bacon
- 1 yellow onion
diced
- 3 cloves garlic
minced
- 1/2 jalapeño)
diced (optional
- 2 red potatoes
cut into small cubes
- 16 oz package frozen corn
- 2 1/2 cups vegetable broth
- 1 cup almond milk
- 1 cup cauliflower florets
chopped
- 1 tbsp fresh thyme
- 1/2 tsp paprika
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- Bacon crumbles
- Fresh thyme
- Cheddar cheese
- Microgreens
Directions
- 1
Set Instant Pot to saute on high. Add your bacon and cook until crispy (about 8 minutes). Remove and place on a paper towel lined plate.
- 2
Without washing the pot, sauté onion, garlic, and jalapeño until fragrant, about 5 minutes.
- 3
Add potatoes, cauliflower, corn, thyme, and seasonings. Stir to combine then add vegetable broth and almond milk. Stir again.
- 4
Place the lid on your InstantPot and make sure the vent is sealed. Pressure cook on high for 10 minutes then quick release.
- 5
Set aside 1-2 cups of soup if you want to keep some chunks. Use an immersion blender to blend the remaining soup until smooth. Add in the rest of the soup that was set aside.
- 6
Serve immediately and top with bacon, fresh thyme, cheddar cheese, microgreens, a sprinkle of paprika for color and fresh black pepper.
InstantPot Summer Corn Chowder
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About this Recipe
Craving a hearty, comforting chowder that lets you savor summer sunshine instead of slaving over a hot stove? This Instant Pot Summer Corn Chowder delivers rich flavor with minimal effort, perfect for warmer days.
The beauty of this recipe lies in the Instant Pot, allowing you to sauté bacon, onions, and garlic right in the pot before pressure cooking the vegetables to tender perfection. It's a truly hands-off approach to a deliciously creamy and satisfying chowder that's also perfect for meal prep.
Imagine a spoonful of warm, velvety chowder, bursting with the natural sweetness of corn and the earthiness of tender red potatoes. The smoky notes from the bacon intertwine with fresh thyme and a subtle hint of spice from the optional jalapeño, creating a complex yet comforting profile. The clever addition of cauliflower helps achieve a wonderfully creamy texture using almond milk, making it a surprisingly light-feeling yet satisfying dish that still feels hearty.
For a vegetarian version, simply omit the bacon and start by sautéing the onion in a bit of olive oil. If you prefer less heat, you can skip the jalapeño entirely, or include it for a gentle warmth. While almond milk contributes to the creamy base, other neutral-flavored non-dairy milks could also work in a pinch.
This hearty Instant Pot Summer Corn Chowder is ideal for a weeknight dinner or as a satisfying make-ahead meal prep option. Garnish with extra bacon crumbles, a sprinkle of cheddar cheese, and fresh microgreens for a beautiful finish.