This Instant Pot Corn Chowder is comfort food at it’s best… and easiest! Made entirely in your Electric Pressure Cooker this soup is creamy, rich and loaded with homemade flavor. It’s the perfect recipe to warm you up on a cold day.
It occurred to me the other day that I didn’t have an Instant Pot Corn Chowder Recipe on here. We DO have a Southwestern Corn Chowder Recipe. But not one for our Pressure Cooker. So we thought that it was time to fix that!
Why You’ll Love This Recipe
EASY – Instant Pot Recipes are just so darned easy and quick. Just saute some of the ingredients in your Instant Pot and then add all the other ingredients and seal the lid. 15 minutes later, you’ve got dinner!
WHOLESOME – Made with homemade, simple and wholesome ingredients, this is much better than any store bought or restaurant Corn Chowder you’d buy!
DELICIOUS – When you pressure cook a soup (or any other recipe) you are sealing in all the delicious aromas and flavors for a dish you’ve got to taste to believe!
Instant Pot Corn Chowder
I love this recipe because it has simple, common ingredients that you may ALREADY have in your kitchen right now. So it’s a great, last minute soup recipe if you are in a pinch! Here is what you’ll need to get started:
- Vegetable oil
- Onion, diced
- All purpose flour
- Canned corn, drained
- Yellow potatoes, chopped
- Chicken broth
- Black pepper
- Cornstarch dissolved in 1/4 cup cold water
- Parsley, optional for serving
Can You Freeze This Corn Chowder?
This is a cream based soup, and the general rule is that you CAN freeze it but just reheat carefully. Some people say to defrost it before reheating it. Some say to wait and add the cream after you’ve defrosted it. Honestly, I’d just say this isn’t a good soup to freeze. This is one of those that is best served fresh!
How To Make Instant Pot Corn Chowder Vegetarian
You will see a lot of versions of this recipe that has bacon in it. And, while we LOVE bacon in everything, especially soups, we thought it was nice to have this be more of a vegetarian soup recipe. We DID put Chicken Stock in it, but you can easily sub for Vegetable Stock.
Can You Use Fresh Corn or Frozen Corn In This Chowder Recipe?
Yep! You sure can! It doesn’t matter at all what corn you use. Canned, Fresh or Frozen Corn Kernels will all work the same with no adjustment of cooking times needed!
Corn Chowder Garnish Or Toppings
You can top your Corn Chowder with:
- Chopped Green Onions or Scallions
- Avocado Slices
- Tortilla Chips
- Crushed Crackers
- Shredded Cheddar Cheese
- Diced Red Bell Pepper
- Smoked Paprika
Other Notes, Tips and FAQs
This is a great recipe that you can really tweak in a number of different ways. Here are some suggestions:
- ADD SOME HEAT- Add some Cayenne Pepper, Red Chili Flakes or even some Diced Jalapenos to add some spice to this recipe!
- HOW TO MAKE CORN CHOWDER CREAMIER?- We used 2% milk in our recipe. But you can sub for whole milk, half and half or heavy cream. In addition, you can blend your soup after pressure cooking. Use an immersion blender for really creamy results.
- ADD PAPRIKA- You can add 1/2 tsp of Paprika to this recipe to give it a bit of a smoky kick!
- IS CORN CHOWDER VEGETARIAN? – We do use chicken broth in our recipe. But you can easily substitute for Vegetable Broth to make this dish totally vegetarian friendly.
Instant Pot Soups
While it’s well known that you can make just about anything in your Instant Pot, I’ve come to the conclusion that soups are my favorite thing to make. There is just something about making soup in your Pressure Cooker that gets all the flavors to infuse together.
Over the past couple years, we’ve made some really delicious Instant Pot Soups. Some of our favorites are:
- INSTANT POT VEGETABLE SOUP
- INSTANT POT TOMATE SOUP
- INSTANT POT POTATO AND BACON SOUP
- CHICKEN GNOCCHI SOUP (OLIVE GARDEN COPYCAT RECIPE)
- INSTANT POT BROCCOLI AND CHEESE SOUP
I hope you enjoy this recipe for Instant Pot Corn Chowder. Let me know how it turns out for you in the comments section.
Instant Pot Corn Chowder
- 2 tablespoons vegetable oil
- 1 small onion diced
- 1 tablespoon all purpose flour
- 1 can 15 oz, corn, drained
- 6 small yellow potatoes chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 cup milk
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water
- fresh parsley optional for serving
- Add oil, onion and flour to the instant pot. Sautee for 3-5 minutes or until onions are cooked and tender.
- Add corn, potatoes, broth, salt, thyme and pepper, stir and mix well. Place the lid on the instant pot and seal shut. Close the pressure release valve and seal shut. Set the instant pot to manual, high pressure for 15 minutes. When cooking is complete, quick release pressure and open pot.
- Pour in milk and cornstarch slurry and turn pot to saute. Cook for 8-10 minutes or until bubbling and chowder begins to thicken.
- Serve immediately topped with fresh parsley.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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