Instant Pot Potato Corn Chowder
This post may contain affiliate links. Please see our privacy policy for details.
So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!
I told you – I really am obsessed with my new Instant Pot.
I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.
But Ben did confess that he doesn’t think he can eat soup anymore.
So if anyone wants to come over for recipe testing, you are all invited.
Because Ben has just been fired.
But! Before he was let go, he did tell me how much he loved this chowder.
It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.
Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.
So who’s coming over for the next IP soup recipe?
I’m thinking we make Olive Garden’s Zuppa Toscana!
Instant Pot Potato Corn Chowder
Ingredients
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 4 red potatoes, chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was delicious! I doubled the cream and flour, because I like my chowder creamy. My 12 year old twin picky eaters both went back for seconds. This was quick and easy enough to make even on nights when I get home late.
I made this tonight – the first thing I cooked in my new Instant Pot – and it was so delicious, I had two bowls. Although I did go a little bit wrong at one point, misreading 3/4 cups of cream as three quarters of a cup of cream. I didn’t have that much cream so I improvised with whole milk and it still turned out amazing. I have printed the recipe out and stuck it to my fridge and will definitely be making this again!
It is 3/4 quarters of a cup of cream – not 3-4 cups.
I made this tonight and it was so delicious and easy. I added some celery, carrots, and red pepper and it was perfect.
Super easy and oh so delicious!! Cayenne pepper is a must.
I love this recipe. After having made it several times I have made a few tweaks for my own preferences.
1. I use fresh corn in the summer, using the cobs to make my own corn stock, instead of using vegetable stock. Four to five ears of corn are generally sufficient.
2. After cooking the bacon, I drain the fat and return two tablespoons to the pot.
3. I added celery as a substitute for the garlic since, while I love garlic, the feelings are not reciprocated.
4. I use milk instead of heavy cream.
If you skip the fresh corn and homemade stock, this recipe takes no time.
This is a family favorite! So easy to make and so yummy!
I cannot say enough good things about this recipe. It’s an absolute winner, I’ve made it a few times and it always gets rave reviews. The only thing I do differently is use fresh corn shaved off the cob instead of frozen. About 5-6 cobs of corn works perfectly. Thank you for this delicious, easy to follow recipe. So perfect for summer!
I love this chowder! The only thing I do different is fry bacon in skillet then add the grease to Instapot. For some reason I always get the “burn” sign when I fry up in Instapot. I make this way to often 🙂
This chowder is now my favourite to make. So delicious and hearty. My kids also love it! I had to switch the corn with carrots, as my son doesn’t like corn, and it works wonderfully.
Quarantine deliciousness!!!!!!!
I LOVE this simple recipe! I left out the bacon (have vegetarian peeps) & added red bell pepper & cumin; makes this dish into a nice southwestern soup ^_^
Made this delicious chowder last week and I’m making it again today. It is so creamy and because of the potatoes, very filling. Easy to make and family will enjoy it.
Note; because I was out of vegetable stock, I used chicken stock. So good I’m using chicken stock again. This is great for cold weather dinner with some crusty bread and a side salad.
I have been making this once a week for the last 3 months. I actually had the flu on Christmas and since my husband can only make toast I could only muster about 10 minutes of energy to cook so corn chowder was our dinner. I have the recipe committed to memory. I do it a tad different. I have precooked bacon so bacon, garlic, onion cut potatoes and spices go in with a few drops of olive oil on sauté to brown the potatoes and cook down the onions. Then I add the corn and broth. Cook as directed and finish as directed. Yum every time! I have had to make it x2 and x2.5 because of all the people who have been invited to eat with us by my kids!
I followed the directions exactly as written. In test tasting it, I knew that I was going to need to doctor it up. There really was no flavor. I am a big corn chowder fan, so I was so disappointed. I wound up adding more salt, pepper and a can of creamed corn. It came out okay but next time I will use my stand by recipe and allow myself the time to make it in.
So what is your stand-by recipe? How does it differ?
it tastes okay. not my favorite recipe. i felt like it needed more flavor. but in general this recipe has the best recipes!!!!
Try adding some cumin & a dash of Bragg’s amino acids to fill out the flavor profile 😉
Soooo good! The only thing I did differently is that, instead of using flour and heavy cream to thicken it, I took the cooked soup (without chicken) and put some in a cup with a little flour and blended it in the Magic Bullet, then mixed it back in. It was soooo good!
I’ve been getting more and more into Instantpot recipies. This will be one of many that I’m keeping.
Cheyenne pepper heated it up a bit and great bacon taste with some crunch. I even added a bit of real bacon bits.
Awesome anytime but especially on a cold winter day.
Hard crust French bread is a plus!
Keep the recipies coming!
Hello, As I’m sitting here eating my corn chowder..I figured I’d share the things I did change and would change. First, I never add my bacon to the chowder because it will end up mushy. So, I made about 10 strips and add it to the finished soup.
And what i will change when I make this again..And let me tell you I WILL make this again. Is the flour. It was very over powering. I had to add more vegetable broth and spice to kill the flour flavor. I will use corn starch next time. The reason this happens is, when you make a roux you burst the flour molecules and it makes a sauce that doesn’t taste like flour. So you could make a roux or use corn starch. Other then that this is a wonderfully quick stew. I will be revisiting this. Thank you!
Do you substitute the corn starch 1 for 1? Thanks
Use half the amount of corn start…
Talked my Dad into buying an instant pot and we’re making this his forst meal! Its so delicious!!!
This was so delicious! I made a few changes to include more veggies and make it gluten and dairy free: added a chopped carrot and a celery stalk, blended about 3/4 of the chowder in a high-speed blender when it was finished pressure cooking and added back in the bacon at the very end. This made it nice and thick without having to add cream and flour. The whole family loved it and will make on a regular basis.
Super tasty!!! I like spice so I added a jalapeno with half the seeds, additionally I had some white wine leftover so I used that to deglaze the pan while cooking the onions/garlic. I also took someone else’s suggestion to add carrots and quickly emulsify it at the end for a more thick texture 🙂 Will definitely make this again! Thank you for this!