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Instant Pot Corn Chowder in a square bowl with a spoon in the bowl, with red potatoes, corn and sliced bread on a board, with an Instant Pot in the background.

Instant Pot Corn Chowder

Make this bacon potato corn chowder in the Instant Pot! It's a creamy, hearty and delicious soup that is so easy to make!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: bacon potato corn chowder, instant pot corn chowder
Prep Time: 20 minutes
Cook Time: 25 minutes
To Pressurize: 5 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 611kcal
Author: Donnalea

Equipment

Instant Pot
hand blender or potato masher

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

Calories: 611kcal | Carbohydrates: 67g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 32mg | Sodium: 35493mg | Potassium: 1132mg | Fiber: 5g | Sugar: 36g | Vitamin A: 19577IU | Vitamin C: 27mg | Calcium: 331mg | Iron: 3mg