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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Very good! I cut the recipe down for the 3qt Instapot. Also added 6oz of 1/2” cubed chicken and upped the time 4 minutes.
Thanks for sharing!
Chungah, I just discovered your site & love it already! Whipped up this amazing recipe this afternoon (not a better day to do it than in the middle of a bad snowstorm!) & my hubby wolfed down 3 bowls full! Coming from a man who claims to be sick of soup, that’s a pretty big deal! Best part – I cut & freeze fresh corn in the summer Then boil the cobs & freeze the stock….omg, So good for soups like this one! Added several carrots (always forget to count!) along with the potatoes & corn, then shredded Asiago cheese to top bowls with spare bacon. So Pretty. So Goooooood!
Thank you so much for your feedback!
Made this for dinner tonight and it was delicious and so easy and quick to make. Even my toddler loved it, though I’m sure when we have it for dinner again in 2 days he will hate it. ♀️ Thanks for another great recipe!
How does one know if it is boiling in the instapot when it is closed?
The Instant Pot should not be closed when using the sauté setting.
Excellent! Wish I had a crusty bread on hand. I imagine this would not freeze well lest the potatoes turn to mush! Guess we will be eating it all week for lunch. The added a dash of hot sauce as I could not find the cayenne pepper in my cupboard. I will add a bit of grated parmasean or cheddar cheese before serving. Thank you!
Luckily it makes for great leftovers! Thanks for sharing 🙂
The first time I made this I followed the recipe and it was good, the second time I added chicken, green chilies and smoked paprika topped with crispy onions and it took it to a whole new level!
Just made this (with a few modifications) and it was delicious! We don’t eat pork so I omitted the bacon. I used chicken stock and included 1/8 tsp of cayenne, so that added a boost to the flavor. One minor mod: for the last step I set my Instant Pot on medium heat for the sauteing – it was boiling vigorously so I figured it was hot enough.
One question: When you specify “4 red potatoes” about how much by weight do you mean? I didn’t have red potatoes, but used 1 pound of small white potatoes, and it worked fine. It could easily have taken another half pound of potatoes, I think.
Thanks for the great recipe! I’m going to explore more on your site 🙂
1 average-size red potato weighs anywhere from 6 to 7.5 ounces. I hope that helps, Cathrin!
This was damn delish! I skipped the step in taking the bacon out and added the onion and garlic a little early a. I also used canned corn kernels since I didn’t have frozen. It was soooo yummy! This was a great 1st recipe to use the Instant Pot I was gifted. Thanks for sharing it!
Thanks for sharing!
I have russet potatoes and chicken stock on hand. Will that work?
Yes and yes! 🙂
This recipe with the vegetable stock Tate’s like absolute crap! Better to go to food network or allrecipes version! The vegetable stock over powers the corn,bacon and spices. I have had many chowders in my life after we made this we went out to Panera to eat. Save yourself the trouble.
Tom, I’m sorry this recipe did not turn out the way you had imagined. But vegetable stock has a very, very, very mild taste so it is very hard to believe that that would overpower something as strong as the bacon. Perhaps you can substitute water instead?
Also, let’s spread some kindness around here. We’re just making some recipes. Thanks! 🙂
I wonder if there is some confusion between stock and broth. Broth is quite light but cooking stock can be quite dark.
Bland bland bland. Granted I skipped the bacon as I’m vego but even with adding green chilies and more cayannr pepper I found it bland
Ron, I’m sorry this recipe did not turn out for you but please note that by omitting the bacon, you are completely altering the recipe.
Try adding some cumin & a dash of Bragg’s amino acids to fill out the flavor profile 😉
What is a good dish to pair this with?
Crusty bread and a bottle of wine! 🙂
Amen!
I made this either chopped up kielbasa instead of bacon bc that’s what I had on hand and it was delicious.
Thanks for sharing, Paget!
Everyone loved this recipe!!! Thank you! Cznt wait to try another one tomorrow 🙂
Do you add the corn frozen, or thawed?
You can add them frozen or thawed.
Unfortunately I became pescatarian before I found all of the delicious recipes on your website. I want to try the corn and potato chowder but the bacon ingredient is a no go. Any good substitutes? And can you use fresh corn cut from the cob? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
any suggestions for substituting wheat flour with either tapioca or arrowroot? Want to make this gluten free.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
You can use corn starch to thicken a lot of recipes. You just need to cut it to half of the flour amount. I haven’t done it on this recipe but have on many others, and it turns out fine.
Does it matter what size of instant pot you have when cooking?
Yes, the size of the Instant Pot can matter.
Just made this and it tastes delicious. I have a little more then expected, does it freeze well?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
Made this tonight for dinner and it was super yummy! I’m still getting used to my new insta pot. This is a great recipe for new insta pot users to try. My recipe that I usually make I use creamed corn. I used that instead of the frozen and it still turned out just fine. Thanks for this recipe! I’m off to try your Zupa Toscana!
Oh awesome! Let us know how you like the other recipe! 🙂
This chowder was amazing – everyone who ate it loved it!! I will definitely be making it again. I used chicken broth instead of vegetable broth and corn starch instead of flour, but everything else was by the recipe. This truly was damn delicious!!