Ultimate Instant Pot Potato Corn Chowder: Your New Family Favorite

Unleash the incredible flavor of our easy Instant Pot Potato Corn Chowder. This recipe delivers a rich, creamy, and comforting soup with tender red potatoes and savory bacon, all in a mere 15 minutes of cooking time. Whether served as a standalone dinner or paired with a side of warm rolls, this pressure cooker chowder is destined to become a staple in your family’s meal rotation. Its irresistible taste and lightning-fast preparation make it a perfect choice for busy weeknights or a cozy weekend feast.

Why You’ll Love This Instant Pot Corn Chowder

There’s nothing quite like a hearty bowl of corn chowder, especially when it’s as creamy and flavorful as the legendary clam chowder from Boudin in San Francisco. Inspired by those unforgettable flavors, we embarked on a mission to create an equally delicious, yet incredibly quick, homemade version. After a few delightful culinary experiments, this Instant Pot potato corn chowder recipe was perfected, earning its spot as a beloved addition to our collection of Instant Pot recipes.

The Instant Pot, or any other multi-cooker like a Ninja Foodi or Crockpot Express, is truly a game-changer in the kitchen. It significantly reduces cooking times, making it possible for families to enjoy wholesome, homemade meals together more frequently. This appliance transforms fresh ingredients into comforting dishes in a fraction of the time traditionally required. For instance, using a Ninja Foodi, you’ll simply need to ensure you’re using the correct pressure cooking lid.

Beyond the speed, pressure cooking allows us to incorporate an abundance of fresh vegetables, contributing to healthier eating habits without compromising on taste or convenience. We’ve explored everything from savory soups and robust chili to light and fluffy popcorn within its versatile confines, but this potato corn chowder might just be our crowning achievement. It typically starts with two star ingredients from the produce aisle: corn and potatoes. Living in Idaho, potatoes are practically a pantry staple for us, ensuring a continuous supply for this delightful chowder!

Essential Ingredients for Creamy Potato Corn Chowder

Creating an exceptional potato corn chowder starts with quality ingredients. The first two are, of course, fresh corn and potatoes. We highly recommend using vibrant, fresh corn kernels sliced right off the cob for the best flavor and texture. For potatoes, red potatoes are our top pick due to their firm texture that holds up well during pressure cooking. Beyond these, you’ll need:

• Diced onions for an aromatic base
• Vegetable broth to create a flavorful liquid foundation
• Rich heavy cream (or half & half) for that luxurious creamy texture
• Cornstarch for thickening to your desired consistency
• Butter for sautéing and adding richness
• Sharp cheddar cheese for a tangy, savory finish

And to truly elevate the chowder, we love adding either crispy bacon bits or savory diced leftover ham. These meaty additions introduce a delightful smoky or salty depth that complements the sweetness of the corn beautifully.

Choosing the Best Potatoes for Your Chowder

The type of potato you choose can significantly impact the final texture of your chowder. For a recipe like this, where you want the potatoes to remain distinct yet tender, red potatoes are an excellent choice. Their waxy texture helps them keep their shape without disintegrating into the soup, which can otherwise make your chowder too starchy and muddy. Yukon Gold potatoes are another fantastic option, offering a creamy texture while still maintaining their integrity. While russet potatoes can be used in a pinch, they tend to break down more readily, potentially affecting the chowder’s desired thickness. The key is to select a potato that contributes to the soup’s body without dissolving entirely.

Fresh vs. Frozen Corn: Does it Matter in Chowder?

While fresh corn kernels off the cob are always ideal for their vibrant flavor and crisp texture, you absolutely can use frozen corn in this chowder recipe. In fact, when fresh corn isn’t in season or readily available, or if you’re simply aiming for maximum convenience, frozen kernels are a perfectly acceptable substitute. They cook up beautifully in the Instant Pot and contribute to the same delicious corn flavor. From start to finish, including the pressure cooking time, this recipe takes about 15 minutes, plus a quick 10 minutes for prep. This means you can have a comforting bowl of homemade chowder on the table in about 25 minutes – a truly quick and satisfying meal!

This potato corn chowder has become a go-to comfort food, much like our popular Instant Pot clam chowder. Between these two pressure cooker soup recipes, we’re well-equipped for many cozy nights. With a high-pressure setting and a quick release, both soups are incredibly fast, typically ready within 30 minutes from start to finish.

Dairy-Free Instant Pot Potato Corn Chowder Options

Absolutely! This homemade chowder is highly adaptable to your dietary preferences. If you’re looking for a dairy-free version, you can easily modify the recipe. Instead of heavy cream or half and half, whisk a tablespoon of cornstarch with coconut milk or cashew milk. This alternative will still provide a delicious, creamy base, though it might not be quite as thick as the dairy version. To achieve a similar consistency, consider adding a bit more thickener, like an extra half tablespoon of cornstarch, depending on your preference. The beauty of making it from scratch is that you can tailor it exactly to your liking, ensuring it tastes amazing either way!

Achieving the Perfect Chowder Consistency: How to Thicken

The secret to a perfectly thick and creamy corn chowder lies in a simple slurry. You’ll want to use about 1-2 tablespoons of cornstarch, mixed thoroughly with 4 tablespoons of cool water until completely smooth. If you prefer a gluten-free option, arrowroot powder works wonderfully as well. Once your pressure cooker is done cooking, set it to the sauté function. Allow the chowder to come to a gentle simmer, then slowly pour in the cornstarch slurry while stirring continuously. The mixture will begin to thicken as it bubbles. Remember, chowder tends to thicken further as it cools, so don’t over-thicken it while it’s still hot. You can always add a little more slurry if needed until it reaches your desired creamy consistency.

Essential Tips for Instant Pot Chowder Success

To ensure a smooth cooking experience and avoid common Instant Pot pitfalls, particularly the dreaded “burn notice,” we highly recommend investing in a non-stick inner pot if you don’t already have one. This helps prevent ingredients from sticking to the bottom, which is often the cause of the burn warning. If you’re using a Ninja Foodi, you’re in luck, as these typically come with a ceramic coated non-stick pot, so sticking issues are generally non-existent. For pressure cooking in any multi-cooker, always ensure you’re using the appropriate pressure cooking lid and engaging the pressure cook button.

Don’t hesitate to experiment with the meat options in your chowder. While bacon is a classic choice, this recipe is also a fantastic way to utilize leftover ham, especially after holidays. You can even try cooking ham hocks separately until the meat falls off the bone, then shredding and adding those flavorful bits to your chowder for an extra layer of savory depth. Incorporating different meats allows for versatility and ensures nothing goes to waste.

When the cooking cycle is complete, allow the Instant Pot to naturally release steam for just 1 minute before performing a quick release. This brief natural release helps prevent any hot liquid from splattering. Once the steam is fully dissipated, carefully lift the lid. To finalize your creamy chowder, whisk together your cornstarch slurry with a little hot liquid from the pot. Set the pressure cooker back to sauté, then stir in the slurry, along with the half and half and shredded cheese. Let it simmer gently, stirring until it thickens to a perfect, rich consistency. Serve immediately and enjoy!

This Instant Pot Potato Corn Chowder holds a special place in our hearts. It was one of the very first pressure cooker soups we ever attempted, and it quickly became a family favorite that remains popular to this day. Below, you’ll find a detailed, printable recipe card complete with nutritional information. We truly appreciate your visits and invite you to return whenever you need cooking inspiration and reliable instructions for delicious meals!

Rating: 4.91 from 66 votes

Instant Pot Potato Corn Chowder Recipe

By
Justine

This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Your kids will think it’s a winner too!

Prep:

10 minutes
mins

Cook:

10 minutes
mins

Total:

20 minutes
mins

Servings:
6

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Equipment

• 1 pressure cooker

Ingredients

• ▢ 3 tbsp butter
• ▢ 1/4 cup onion, diced
• ▢ 3 cup vegetable broth, can use water but this is better
• ▢ 6 medium red potatoes, diced
• ▢ 4 ears corn, (kernels removed from cob, about 2 cups, can use frozen or canned)
• ▢ 2 tbsp corn starch, + 2-3 tbsp water, a bit more cornstarch depending on how thick you want it
• ▢ 3 cup half and half
• ▢ 3/4 cup cheddar cheese
• ▢ 1 pinch salt

Instructions

1. Begin by dicing all your vegetables, ensuring uniform sizes for even cooking. This step is crucial for consistent texture in your chowder.
2. Set your Instant Pot to the “Sauté” mode. Add the butter to the inner pot and allow it to melt completely. The butter will form the flavorful base for your chowder.
3. Add the diced onions to the melted butter and cook, stirring occasionally, until they become translucent and soft. This usually takes about 3-5 minutes, unlocking their sweet aroma.
4. Pour in the vegetable broth, then add the diced potatoes and the fresh or frozen corn kernels that have been removed from the cob. Stir gently to combine all ingredients.
5. At this stage, you can add a pinch of salt to enhance the flavors. Secure the Instant Pot lid and ensure the steam release valve is set to the sealing position. Pressure cook on high for 10 minutes.
6. Once the pressure cooking cycle is complete, perform a quick release of the pressure. Be cautious as hot steam will escape. Carefully lift the lid once all the steam has been fully released.
7. While the chowder is still hot, whisk together a small amount of cold water and cornstarch in a separate small cup until a smooth slurry is formed. This is your thickening agent.
8. Return the pressure cooker to “Sauté” mode to bring the chowder mixture to a gentle boil. Pour the cornstarch mixture into the pot and stir continuously to prevent lumps and encourage thickening.
9. Slowly add the half and half and shredded cheese to the pot, stirring constantly until the cheese has melted and the chowder has thickened to your desired consistency. Avoid boiling the cream.
10. For an extra layer of flavor and texture, top your creamy Instant Pot Potato Corn Chowder with crispy bacon pieces before serving. Enjoy this comforting and quick meal!

Nutrition

Serving: 6oz,
Calories: 432kcal,
Carbohydrates: 43g,
Protein: 11g,
Fat: 24g,
Saturated Fat: 15g,
Cholesterol: 74mg,
Sodium: 696mg,
Potassium: 1146mg,
Fiber: 3g,
Sugar: 4g,
Vitamin A: 1010IU,
Vitamin C: 19.7mg,
Calcium: 252mg,
Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Entree, Main Course, Soup

Cuisine:
American

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Stovetop Potato Corn Chowder: A Traditional Approach

While the Instant Pot offers unmatched speed and convenience, this delicious potato corn chowder soup recipe can certainly be made using a traditional stovetop method. The process remains similar: simply follow the ingredient and cooking steps, but instead of a pressure cooker, use a large, heavy-bottomed pot over medium-high heat. Allow the mixture to reach a consistent, gentle boil, stirring intermittently to prevent sticking and ensure even cooking. Continue to cook until the diced potatoes are as tender as you desire and the soup has visibly thickened. Then, ladle into bowls and serve piping hot!

Explore More Instant Pot Recipes You’ll Love

If you’ve enjoyed the simplicity and flavor of this Instant Pot Potato Corn Chowder, you’re in for a treat! Our extensive collection of pressure cooker soups offers a wide variety of options beyond this delightful chowder. Whether you’re seeking healthy, light fare or crave rich, comforting classics, the Instant Pot makes it all possible with incredible efficiency.

For a wholesome and comforting meal, try our homemade Instant Pot chicken noodle soup. If you appreciate vegetable-rich dishes, our Pressure cooker cabbage soup is another fantastic creation. Don’t miss our homemade Instant Pot split pea soup, or for a hearty legume-based meal, our Instant Pot pinto bean soup can be prepared from dry or canned beans. And for a sweet finish, a simple yet delicious Instant Pot apple crisp served with a scoop of ice cream is always a crowd-pleaser.

Even if you only have a slow cooker, you can still enjoy a similar comforting meal! Try our equally delicious crockpot corn chowder recipe, perfect for a hands-off, all-day simmer. It delivers the same great flavors with minimal effort.

Delicious Pairings for Your Corn Chowder

A bowl of creamy potato corn chowder is satisfying on its own, but it also pairs beautifully with a variety of sides. Classic side dishes like warm cornbread provide a delightful texture contrast and complement the sweet corn notes perfectly. A crisp, fresh green salad offers a refreshing counterpoint to the chowder’s richness. For a truly indulgent and simple accompaniment, our semi-homemade pull-apart bread is often our family’s favorite, perfect for soaking up every last drop of that creamy goodness.

Freezing and Reheating Potato Corn Chowder

Yes, you can absolutely freeze potato corn chowder! While leftovers are a rare occurrence in our household, if you happen to have some, follow these simple steps for freezing and reheating:

1. First, allow the soup to cool completely to room temperature. This is crucial for food safety and to prevent ice crystals from forming.
2. Once cooled, transfer the chowder to a freezer-safe container or heavy-duty freezer bags. Ensure there’s minimal air inside to prevent freezer burn.
3. Freeze for up to 1-2 months for best quality.

To thaw and reheat:

1. Place the frozen container in the refrigerator overnight to thaw gradually, or if you’re short on time, you can thaw it on your countertop for a few hours until completely defrosted.
2. Reheat the chowder gently in a pot on the stovetop over low to medium heat, stirring frequently, or in the microwave in 30-second increments, stirring between each.
3. If the chowder appears too thick after thawing and reheating, you can thin it out by stirring in a bit of extra half and half or a splash of broth.
4. Before serving, consider sprinkling the top with some fresh shredded cheese and/or a few extra bacon bits for added flavor and texture. Enjoy your delicious, reheated comfort food!