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.
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
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!
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 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 will all work the same with no adjustment of cooking times needed!
Other Notes, Tips and Suggestions
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!
- MAKE IT CREAMIER?- We used 2% milk in our recipe. But you can sub for whole milk, half and half or heavy cream.
- ADD PAPRIKA- You can add 1/2 tsp of Paprika to this recipe to give it a bit of a smoky kick!
I hope you enjoy this recipe for Instant Pot Corn Chowder. Let me know how it turns out for you in the comments section.
- 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 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.