Look no further if you’re searching for cozy dishes for crisp fall days. Instant pot corn chowder is one of the best dishes to make during this time of year. The irresistible flavor of this chowder comes from its savory, slow-simmered broth and fresh ingredients. Cornstarch and cream are added at the end for an even richer taste and creamier texture. Instant pot corn chowder is divine when topped with chopped fresh parsley, cheese, and crumbled bacon. Throw open your windows, let the chilly fall air in and start cooking.
Ingredients for Instant Pot Corn Chowder
- Red potatoes: Though this recipe calls for peeled medium potatoes, you can leave the skins on if you’re really in a rush or just not feeling it.
- Chicken broth: Even better, make a big batch of chicken broth in your Instant Pot beforehand and freeze it so you have it on hand to use for soups like this one.
- Corn: Use fresh or frozen corn, but whatever you do, don’t use canned corn (the flavor will not be the same).
- Onion: Leeks or scallions would also be good to use here.
- Garlic: Mince the garlic to ensure that the yummy garlicky flavor is distributed as equally as possible.
- Cornstarch: Cornstarch helps to thicken this chowder.
- Half-and-half: Half-and-half is what gives chowder its creamy texture.
- Cheddar cheese: Shredded Cheddar is classic but try using to use up a block of parmesan or pecorino, or got some shredded Swiss or Gruyere that stands to go bad? Use whatever cheese you have.
- Bacon: Feel free to omit or use plant-based bacon if you don’t eat pork.
- Fresh parsley: Fresh dill, chives or green onion would also be mighty tasty in this chowder.
Directions
Step 1: Pressure-cook the ingredients
Place the first seven ingredients in a 6 quart electric pressure cooker. Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release the pressure.
Step 2: Stir in other ingredients
Select the saute setting and adjust for low heat. Mix the cornstarch and cream until smooth and stir the mixture into the soup. Cook and stir until slightly thickened, for about six to eight minutes. Stir in the cheese and bacon.
Step 3: Prepare to serve
Heat through until the cheese is completely melted. Press cancel and then sprinkle servings with parsley and (if desired) additional cheese and bacon.
Instant Pot Corn Chowder Variations
- Add other meat: If you don’t want to use bacon, cooked shrimp or rotisserie chicken would also be delicious in this chowder.
- Add some mild spice: If you like a little bit of spice, consider adding some canned green chiles or slices of jalapeno.
How to Store Instant Pot Corn Chowder
Store your instant pot corn chowder in an airtight container in the fridge. It will keep for three to four days.
Can you freeze instant pot corn chowder?
Yes, you can freeze this chowder but don’t add the cornstarch, cream or toppings until you’re ready to serve.
Instant Pot Corn Chowder Tips
Can you make this chowder in the Instant Pot on the stovetop?
Yes, you can make this chowder on the stove.
Can you make this chowder vegan?
If you or the people you’re serving follow a plant-based diet, make a vegan version of instant pot corn chowder. Simply use veggie broth, leave out the bacon and use dairy-free versions of the cream and cheese.
What goes well with instant pot corn chowder?
Serve this chowder with oyster crackers or a hunk of crusty bread. You could also make a simple garden salad, too, if you want to up your veggie intake.
