Instant Pot Potato Corn Chowder
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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?
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This is amazing. I’ve made it almost every week for the last few months. It has so much flavor. I add a squeeze of lemon, but that’s just a personal preference. I have my MIL an instant pot for her birthday, and this was the first recipe I gave her.
I made this tonight and it was great. I doubled it in my 8 qt Instant Pot with no problem. I used 6 pieces of bacon instead of 8 but wished I hadn’t after tasting the final product. It really does add to the flavor so don’t skimp there. I also did 3 pounds of small yellow potatoes and used chicken stock instead of vegetable, which I find sweet & don’t care for in my soups. Lastly, I added Better than Bouillon instead of salt to my taste. It was a keeper.
Phenomenal! Used homemade chicken stock from the freezer, subbed russet potatoes and almond milk, and added diced ham. So perfect for this cold, rainy night. All of my kiddos loved it.
Forgot to mention that I also added cauliflower! I always add cauliflower to any soup that has potatoes for extra nutrition and creaminess.
This was soooo awesome! Even my picky teen lives this!
Thank you so much for this recipe!
Best potato and corn chowder I’ve had in a long time! Everyone in my house loved it! We are all getting ready to start the 21 day fix program and were wondering if you knew the container counts? Of course we’d probably have to leave out the bacon and heavy cream
Unfortunately, I do not. Sorry! But I’m so glad you enjoyed the recipe. It’s such a cozy soup! 🙂
This was absolutely delicious! The bacon worked so well in this recipe. The fat from it served as the oil for sautéing the veggies, and it worked beautifully! If you like it spicy, add a little more cayenne pepper than it calls for. I did three pinches, and it really kicked it up a notch. The recipe is already perfect as is though.
Is there something you can sub for half and half if you are lactose intolerant? Thanks! Sounds delicious!
I read another recipe that called for coconut milk, I’d try that!
My family members had nothing but good things to say about the corn chowder. When I try it next, I’ll leave out the bacon and see what my resident vegetarian thinks.
AMAZING! Soooo Gooood Used fresh corn and added carrots and celery from the farm. Skipped the bacon. Thank You!
This was really enjoyable.
Jut had to let you know, this recipe for Insta pot Potato Corn chowder was absolutely wonderful.I ate about an hour ago and I have not quit bragging about it. Thanks so much for this recipe.
Never quit bragging! I love this one too!
I used white potatoes & subbed half and half for the heavy cream, added a bay leaf while cooking & mixed in lump crab at the end. Amazing!! All of your IP (and regular) recipes are spot on. Thank you!
How much lump crab did you use?
This was our first instant pot recipe and it was delicious! Very easy to follow the recipe, thank you!
Awesome! We love hearing that!
This has so much flavour. I added a bay leaf and used chicken broth and russet potatoes because that is what I had. I’m imagining that I could also throw in leftover chicken. Definitely a keeper! Thank you!
I’ve made this a couple times already it’s so good! I’ve added roasted chicken breast to it and cheddar cheese too too change it up!! Thanks for the recipe
Not sure how your chowder turned out white…using vegetable stock turned it brown. Taste is good otherwise.
Pretty good though I probably underseasoned it – should have tasted it after adding the cream and added more salt and pepper – perhaps that’s why my husband wasn’t overly enthusiastic about it. Used frozen fire-roasted corn. Made it in a Mini and did not need to halve the recipe though I needed to leave out a little bit of broth in order not to exceed the 2/3 fill line.
I think it was most likely the flour …It made mine have a very heavy flour taste. Next time keep your cream seperate and use a 1 to 1 tation of cold water and corn starch. Also, keep your bacon grease and you can add some in at the end for a little more bacon flavor. I do this because I dont add my bacon back into the soup until I serve so it remains crunchy. Hope this helps.
Really delicious! Will make again!
Making this now for the second time. It got rave reviews from my family. My brother-in-law insisted it was reminiscent, but better than his mom’s soup he had growing up. Paired it with dinner rolls. I love your site. I’ve used other recipes here as well. Never a disappointment.
We love hearing that!
Really excellent and fast. I actually used sweet potato because that is what I had. I also blended it a little at the end with immersion blender. So delicious!
I bet that was a great addition!
This is so easy and tasty! Love your recipes! I used beef stock because it’s what I had, I also used corn starch instead of flour. I used more cayenne because I like spice and it has a nice burn to it. Turned out great and my husband is a big fan. I’ll definitely be making it again.