This Instant Pot Corn Chowder recipe is quick and easy to make, perfect for a hearty lunch or light dinner!
Made with chowder favorites like potatoes, diced onion and chicken broth and cream, this soup is full of hearty goodness.
And with the addition of corn and bacon, and garnished with green onions, this deliciously thick and creamy soup could not be more flavorful and satisfying!
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Creamy Corn Chowder Recipe
- Corn chowder is a comfort food favorite that is hearty and delicious!
- Making chowder in the Instant Pot is quick and easy. Perfect for lunch or a light dinner.
- This recipe uses simple ingredients that are likely on hand already.
- Make a batch and enjoy leftover bacon potato corn chowder all week.
Ingredients
CHOWDER INGREDIENTS – there are 4 main ingredients used in most chowder recipes; potatoes, onions, milk (or cream), and broth. After that, corn and bacon are added to this recipe to create a delicious bacon potato corn chowder!
BROTH & SEASONINGS – chicken broth is used, and can be purchased in a tetra pack or made from scratch! Seasonings include poultry seasoning, salt and pepper, garlic and red chili flakes for a bit of kick!
How To Make Instant Pot Corn Chowder
- Turn the Instant pot to Saute setting. Cook bacon until crisp.
- Add onion, then garlic. Turn the Instant Pot off, add some broth and scrape the bits off the bottom.
- Add potatoes, corn, seasonings, broth. Cook in the Instant Pot for 10 minutes. Cancel.
- Blend some of the soup, then add flour and cream to thicken. Add bacon.
- Garnish with bacon and diced green onion.
What To Serve With Bacon Potato Corn Chowder
This soup is delicious with a cool, crisp salad and a soft dinner roll. Or serve a small bowl of this hearty soup as a starter to the main meal, everyone will love it!
For interesting flavor and presentation, top this soup with a bit of sour cream or just add some thick cream and stir it in.
Leftovers
Store bacon potato corn chowder in a covered container in the fridge for 4-5 days. It’s perfect to keep on hand and heat up for a quick lunch all week.
This creamy soup is ideal for batch cooking and storing in the freezer! Cool soup, then add to containers or zippered bags, and freeze for up to 4 months. Just pop it out and thaw in the refrigerator, then reheat on the stovetop on low heat, or in the microwave. Or break out the Instant Pot and heat it up super quick!
Tips To Remember
Be sure to leave time for the Instant Pot to come to full pressure. So if cook time is 10 minutes, it may take 5-10 minutes for it to come to full pressure.
Be extra careful when quick releasing the steam on the Instant Pot. Always refer to the Instant Pot manual for specific information.
Cook bacon until crisp, but do not let it burn! Leftover bacon from a weekend brunch can be used, just sub in butter instead of bacon grease, in order to saute the onion.
Other Delicious Soup Recipes!
- Lemon Orzo Soup – a favorite chicken based soup
- Easy Instant Pot Creamy Italian Sausage Soup – with incredible flavor!
- Easy Beef Barley Soup – hearty and ready in only an hour
Instant Pot Corn Chowder
Equipment
Ingredients
- 6 slices bacon cooked and diced, divided
- 4 cloves garlic minced
- ½ medium onion or about ½ cup, diced
- 4 cups red potatoes diced about 1 inch squares
- 4 cups corn frozen, or canned (drained)
- 5 cups chicken broth or stock
- ¼ teaspoon poultry seasoning
- ½ teaspoon red chili flakes optional, or to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup light cream such as half and half
- 2 Tablespoons flour
- green onion finely chopped, as garnish
Instructions
- Turn instant pot to saute mode and cook bacon until crisp. You may need to do this in 2 batches. Remove bacon and all grease except for about 1 Tablespoon. Drain bacon on a paper towel lined plate.
- Saute onion for about 2 minutes, add garlic and cook 1 minute more.
- Cancel saute mode and add a bit of broth. Scrape bottom to remove any browned bits. Add potatoes, corn, seasonings, remaining broth and stir.
- Put lid on and seal. Turn Instant Pot to high pressure for 10 minutes. Allow to natural release for 2 minutes, then quick release the rest.
- Remove lid and cancel pressure cook mode. Using a hand blender, blend a bit of the soup. Alternately, remove 3 cups of soup and blend in a blender, then return to the soup.
- Add ½ cooked bacon to soup. Whisk flour and cream together. Set Instant Pot to saute mode. Once soup is bubbling, add cream mixture. Allow to cook for 1-2 minutes until thick.
- Garnish with reserved bacon and green onion.
Notes
- Blending the soup will help to thicken it nicely.
- For larger chunks, and if a blender is unavailable, use a potato masher.
- Use heavy cream in place of the light cream and omit the flour if desired.
Nutrition
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