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Instant Pot Corn Chowder

Easy Instant Pot Corn Chowder


  • Author: Leslie Kiszka
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x

Description

Corn chowder is the ultimate summer soup! It’s light and creamy, and loaded with corn, red potatoes, bacon and fresh thyme. A great way to use up all that summer corn! Includes directions for making in an Instant Pot as well as on your stove top.


Scale

Ingredients

  • 3 slices bacon, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 32 ounces vegetable or chicken stock
  • 20 ounces corn kernels (fresh or frozen)
  • 4 medium red potatoes, chopped
  • 2 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • Pinch of cayenne pepper
  • Pinch of turmeric
  • 1 cup heavy cream
  • 2 tablespoons all purpose flour or corn starch
  • Kosher salt and ground black pepper, to taste
  • 2 tablespoons chopped fresh chives. for garnish

Instructions

Instant Pot instructions:

  1. Turn on your Instant Pot (aff link) and press the “Sauté” button.
  2. Once warmed up, add the bacon and cook, stirring occasionally until browned and crispy. Carefully remove from pot and transfer to a paper towel lined plate – but leave the bacon grease in the pot!
  3. Add onion and garlic and stir frequently for 3-4 minutes, or until onions have softened and garlic is fragrant (but not burned).
  4. Add the bacon back into the pot along with the stock, corn, potatoes, thyme, white pepper, cayenne and turmeric. Stir to combine, make sure the valve is sealed, and then change the setting to “Pressure Cook” and set the timer for 10 minutes.
  5. When it’s done cooking, use an oven mitt or towel to carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound, and may take a few minutes before it stops.
  6.  While it’s venting, combine heavy cream and flour in a measuring cup or small bowl and whisk to combine.
    Note: You want to add the flour (or corn starch) in the cold cream before adding to the pot because if you add it to the hot soup, it will just clump.
  7. Change the setting back to “Sauté” and bring to a boil. Pour the heavy cream mixture in the pot and stir to combine. Let cook for 5 minutes to thicken a little, stirring occasionally. Salt and pepper to taste.
  8. Serve immediately, and garnish with fresh chives. Enjoy!

Stove Top instructions:

  1. In a large pot over medium heat, cook bacon until browned and crispy. Carefully remove and transfer to a paper towel lined plate – but leave the bacon grease in the pan!
  2. Add onion and garlic and stir frequently for 3-4 minutes, or until onions have softened and garlic is fragrant (but not burned).
  3. Add the bacon back into the pot along with the stock, corn, potatoes, thyme, white pepper, cayenne and turmeric and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the potatoes are tender.
  4. In a measuring cup or small bowl, combine heavy cream and flour and whisk to combine.
    Note: You want to add the flour (or corn starch) in the cold cream before adding to the pot because if you add it to the hot soup, it may just clump.
  5. Pour the heavy cream mixture in the pot and stir to combine. Let cook for 5-10 minutes to thicken a little, stirring occasionally. Salt and pepper to taste.
  6. Serve immediately, and garnish with fresh chives. Enjoy!
  • Category: Soup
  • Method: Instant Pot

Keywords: corn chowder, corn chowder soup, summer soup, corn soup, instant pot corn chowder, instant pot soup, easy corn chowder

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