Instant Pot Corn Chowder is a creamy, hearty, comforting chowder made with fresh or frozen corn, bacon, potatoes, cheese, green onions, made in the Instant Pot.
Instant Pot Corn Chowder
Corn Chowder is a comforting, soul-soothing, hug in a bowl! It is comfort food that is delicious in both the summer and winter. The sweet corn with the flavorful, creamy chowder makes for a hearty dinner the whole family will love!
This Corn Chowder is so delicious that we have made it multiple times. Like my other Instant Pot Recipes, this corn chowder recipe is made easy and delicious by using the Instant Pot. If you have corn on the cob, cut the kernels off of the corn on the Cobb, or you can also use my recipe for Instant Pot Corn On The Cob to cook the corn.
If you love corn, you will love this corn chowder. Like my Maque Choux, Mexican Street Corn Salad, and Corn and Zucchini Salsa, you can use either fresh, frozen, or canned corn. If fresh corn is available, I highly recommend using that.
Why Should I Make This Instant Pot Corn Chowder?
This Corn Chowder is loaded with flavor with the addition of bacon. Furthermore, it is made super quick and easy by making it in the Instant Pot, which saves time and adds flavor.
Since I have made this many times, I’m sharing my recipe tips and tricks that I have learned and sharing them with you in an easy, step by step recipe guide that includes step by step photos.
What Do I know Need To Make Instant Pot Corn Chowder?
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- 6-quart Instant Pot Duo60 – I use the 6-Quart Instant Pot Duo from Amazon.com for my recipes. It is the medium size and I like it as probably most recipes are written for the 6 quarter. However, they have many models of Instant Pot, including in a 3-quart size, or an 8-quart size.
- Chef’s Knife I like this 8-inch knife from Amazon.com for chopping, mincing, etc. I like the quality, a
- Cutting Board from Amazon.com – You can choose from all different materials and shapes and sizes for what works best for you.
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons – from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
- Ladle – from Amazon.com – You will need a ladle to scoop out and pour the chowder. I like the ones with the pour spouts on the side of the ladle.
- Immersion Blender – from Amazon.com – The Immersion Blender is the easiest option if you want to blend the chowder to make it smoother or as one option to thicken it.
For a more detailed list of ingredients with the specific measurements for each one, scroll down to the bottom of this article, just above the comments, for the printable recipe card.
- Oil or Butter. This is needed to sauté the onion, bell peppers and garlic. I like to use Avocado Oil (Amazon) because it handles the high heat well, but you can use olive oil, coconut oil, butter, or whichever you prefer.
- Onion. I used a white onion. However, you can use a yellow onion, red onion, or a sweet Vidalia onion.
- Red and Green Bell Peppers. I used one red and one green bell pepper. If you wanted to use only green bell pepper that is fine. If you like to add a little spicy heat, add a diced jalapeño in place of a green bell pepper.
- Garlic. You can never have too much garlic in my opinion. I add minced garlic to add more flavor.
- Water. A thin liquid, like water, is required for the Instant Pot to pressure cook. I used water, but you could use vegetable or chicken broth.
- Herbs and Seasonings. I use Salt, Pepper, and Italian Seasoning (Amazon).
- Potatoes. I used Yukon Gold potatoes but russet potatoes or red potatoes could also be used.
- Corn. The star of this recipe. If fresh corn is available, I highly recommend using it. If you don’t have that, then use frozen corn, or you can use canned corn.
- Cream. I use heavy cream in the recipe for that extra creaminess. However, you could also use half and half.
- Cheese. Cheddar cheese works great. However, you can use another type of melting cheese if you like.
- Bacon. You can cook pieces of bacon in the Instant Pot using the sauté function if you wish, but I prefer to cook the bacon separately and add it after the corn chowder has finished pressure cooking. I think the bacon cooks up crisper that way.
- Green Onions. Chopped green onions make a great garnish to top the chowder. If you don’t have chopped green onions, try chopped parsley, basil, or cilantro.
For more detailed instructions, scroll down to the bottom of this article, just above the comments, for the printable recipe card.
- Using the SAUTE function on the High setting, wait until the display says “Hot” and then add oil or butter into the Inner Liner Pot of the Instant Pot.
- When the oil is hot and shimmering, add the onions, red and green bell peppers and cook for about 3 minutes or until soft. Then add minced garlic and stir for about a minute.
- Pour in the water (or vegetable or chicken broth), and then add the salt, pepper, and Italian Seasoning.
- Add in the Potato cubes and then add the corn.
- Pressure cook on HIGH PRESSURE for 10 minutes. Then do a QUICK RELEASE, which will take a minute or two.
- After the pressure has been fully released and the pin has dropped, then carefully open the lid.
- Pour in the heavy cream and stir well.
- Just before serving top with cheese, chopped bacon and chopped green onions.
- Vegetarian / Vegan – To make this a vegan recipe, use oil instead of butter, water or vegetable broth, and leave out the bacon, cheese, and heavy cream.
- Spicy Version – Add jalapeños instead of green bell peppers. If you like, add Taco Seasoning instead of Italian seasoning.
- Chicken Corn Chowder – Add a cup of cooked diced or shredded chicken to turn the recipe into Chicken Corn Chowder.
- Cajun Corn Chowder – Instead of bacon, add cooked andouille sausage instead and use Cajun Seasoning instead of Italian seasoning.
- Seafood Corn Chowder – Use fish stock instead of water, vegetable, or chicken broth, and add your favorite seafood, such as scallops, or peeled shrimp.
- Corn Chowder with Ham – Add a cup of chopped ham instead of bacon and pressure cook with the rest of the ingredients.
- Don’t Overcook the Garlic. Minced garlic cooks VERY quickly, usually in 1 minute. So don’t leave the Instant Pot if you just added the garlic. Stay and stir it for about a minute and then add your liquid. If you burn the garlic, you will need to start over because that flavor will go throughout the chowder.
- Use a Thin Liquid. When you make any recipe in the Instant Pot, you need a thin liquid, like water, vegetable or chicken broth. This is required to prevent ingredients from burning on the bottom of the pot and for the Instant Pot to come up to pressure.
- Use Bite-Sized Potato Cubes. Sometimes I see big hunks of potatoes in soups and chowders, and then you have to cut them up when you are using a spoon. Make it easier for people and cut the potatoes in about 1-inch cubes to make it easier to eat.
- Fresh Corn. As mentioned above, if fresh corn is available, definitely use that for the best, sweetest corn. However, if it is not available, then I recommend frozen corn, and lastly, canned corn.
- Thicken Soup. To thicken the chowder after pressure cooking, you can add a cornstarch slurry. In a measuring cup add 2 tablespoons cold water and 2 tablespoons cornstarch. Then pour in the chowder and stir. After about 3 to 5 minutes it should thicken up.
What To Serve With Corn Chowder?
- Side Salad
- Crusty Bread
Frequently Asked Questions
- Can I Make Instant Pot Corn Chowder Ahead of Time?
- Yes. You can make it the day before and cover and refrigerate it until the next day and then reheat it. It is possible that you might have to add additional water or broth when you reheat it.
- How Do I Store Corn Chowder?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze Corn Chowder?
- Yes. You can freeze it. Place it in an air-tight freezer safe container or bag and freeze up to 2 months.
More Corn Recipes
More Instant Pot Soup Recipes
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Instant Pot Corn Chowder
Add BEFORE Pressure Cooking
- 2 tablespoons oil or butter
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced (or diced jalapeno)
- 1 tablespoon minced garlic
- 3 cups vegetable broth (or water or chicken broth)
- 1/2 tsp each salt and pepper
- 2 teaspoons Italian Seasoning
- 6 small potatoes, cubed
- 2 cups corn (about 4 ears of corn)
Add AFTER Pressure Cooking
- 2 cups heavy cream (or half and half)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/2 cup chopped green onions
- Press the Saute button for High. Wait until the display says "Hot" and then add oil or butter.
- When the oil is hot, add the chopped onions, green and red bell peppers and cook for about 3 minutes, stirring frequently. Add minced garlic and stir for about 1 minute.
- Pour in the water (vegetable or chicken broth).
- Add salt, pepper, and Italian Seasonings
- Add the potatoes and corn
- Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Select MANUAL or PRESSURE COOK (depending on model) and HIGH PRESSURE and use the +/- button to adjust the cooking time to 10 minutes.
- After the Instant Pot has finished pressure cooking, do a controlled quick release by carefully moving the pressure release valve to the VENTING position and then moving back to the SEALING position. Do this several times. It may take about 2 minutes.
- Pour in the heavy cream (or half and half) and stir. Then add shredded cheese and stir.
- Top with chopped cooked bacon and chopped green onions just before serving.
- To thicken the chowder after pressure cooking, you can add a cornstarch slurry. In a measuring cup add 2 tablespoons cold water and 2 tablespoons cornstarch. Then pour in the chowder and stir. After about 3 to 5 minutes it should thicken up.
- Another method to thicken the chowder is to pour part of it in a blender and blend for a minute or two and then pour back into the chowder.