Instant Pot Corn Chowder

Corn chowder is one of those recipes that feels like a warm hug in a bowl. It’s rich, creamy, and packed with fresh flavors that make it a favorite for any time of year. Whether you’re enjoying it as a starter or the star of your meal, this recipe is sure to hit the spot!

Ingredients

This recipe combines fresh vegetables, rich flavors, and a few pantry staples for a creamy, satisfying chowder:

• Butter – Provides the perfect base for sauteing vegetables, bringing out their natural sweetness and adding richness to the chowder.
• Carrot – This veggie adds some natural sweetness and vibrant color. Be sure to chop it into small, uniform pieces so it cooks evenly.
• Celery – Chopped celery brings savory flavor to the soup
• White Onion – This mild onion balances the chowder with a subtle sharpness. 
• Russet Potato – The starch from the potato helps thicken the chowder and gives it a hearty texture. 
• Chicken Stock – Stock acts as a base and ties all the flavors together. Use a high-quality version for the best results.
• Bay Leaf – This ingredient Infuses the chowder with earthy flavor. Remember to remove it before serving the soup!
• Frozen Corn – This vegetable brings a bit of sweetness and texture to the dish. Dividing it into portions allows some to blend into the chowder while keeping the rest whole for added bite and color.
• Heavy Cream – Cream gives the chowder its velvety texture.
• Cornstarch – This ingredient is a simple way to thicken the chowder without making it too heavy. Mixing it with water ensures there are no lumps.
• Kosher Salt – Salt brings out all the flavors in the chowder. 
• Freshly Ground Pepper – Pepper adds a bit of warmth and depth to the soup. 
• Roasted Red Pepper – This is the perfect garnish for a burst of sweetness and slightly smoky flavor. 
• Chives – These add a fresh, slightly oniony flavor to balance the richness of the soup.
• Sour Cream – This garnish adds tangy creaminess as a garnish. Swirl it in for extra richness or serve it on the side.
• Maldon Sea Salt – A flaky finishing salt, this ingredient adds crunch and brings out the final flavors of the chowder.

Variations

There are so many ways to customize this chowder to suit your taste or dietary needs!

• Vegetable Broth – Use this instead of chicken stock to make a vegetarian-friendly version of the chowder.
• Bacon – Add crispy bacon on top for a smoky, savory kick of flavor.
• Corn – Swap frozen corn for fresh kernels if they’re in season for an even sweeter flavor.
• Coconut Milk – Use instead of heavy cream for a dairy-free option with a bit of tropical sweetness.
• Thyme – Add a sprinkle of fresh or dried thyme for an herby twist.
• Parmesan Cheese – Stir in a handful of grated parmesan to give the soup a nutty, cheesy undertone.
• Jalapeno – Add diced jalapeno for a bit of heat that complements the sweetness of the corn.

How to Make Instant Pot Corn Chowder

This creamy corn chowder is surprisingly easy to make, even on busy weeknights. Just follow these simple steps:

1. Saute the vegetables. Heat butter in the Instant Pot and cook the carrot, celery, onion, and potato until they soften.
2. Add the base ingredients. Pour in the chicken stock, toss in the bay leaf, and stir in a portion of the frozen corn. Bring everything to a gentle simmer.
3. Cook the soup. Cover the Instant Pot and let the vegetables cook until they are tender and infused with the broth.
4. Blend to perfection. After a natural release, take off the lid and remove the bay leaf. Then, stir in the cream and the cornstarch mixture to thicken it, and use an immersion blender to puree the soup.
5. Finish with flavor. Stir in the rest of the corn, salt, and pepper, allowing the chowder to warm through.
6. Garnish and serve. Transfer the chowder into bowls and top with the garnishes and a sprinkle of Maldon sea salt. Serve immediately.

What to Serve with Instant Pot Corn Chowder

Corn chowder is hearty enough to enjoy on its own, but it pairs beautifully with other dishes for a complete meal. A side of crusty bread, like a warm focaccia or soft dinner rolls, is perfect for dunking into the creamy broth. A fresh salad with mixed greens tossed with a light vinaigrette adds balance to the richness of the soup.

If you’re serving the chowder as part of a larger meal, consider roasted chicken or pork for your main dish. For a cozy dinner, a warm apple crisp would end the meal on a sweet note.

Common Questions about Instant Pot Corn Chowder

Storage and Freezing

Store leftovers in airtight containers to enjoy later. Simply reheat them in the microwave or on the stovetop.

You can chop the vegetables and prepare the base ingredients in advance. Just store them in separate containers until you’re ready to cook.

How to Store

Keep the soup in the fridge for up to 3 days.

Can I Freeze Corn Chowder?

Corn chowder freezes well! Cool it completely, then store it in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

More Fall Soup Recipes!

For more ways to warm up from the inside, check out these easy soups that channel all the warm flavors of autumn.

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This Instant Pot Corn Chowder is a potato corn chowder that’s packed with flavor! Using an instant pot makes this already easy soup even easier! You’ll never want to make another corn chowder recipe again.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Natural Release: 10 minutes mins

Total Time: 35 minutes mins

Servings: 4

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Equipment

• Potato Scrubber
• Instant Pot
• Instant Pot Liners
• Immersion Blender
• Ninja Blender System

Ingredients

Corn Chowder:

• 2 tablespoons butter
• 1/2 cup carrot , chopped
• 1/2 cup celery , chopped
• 1/2 cup white onion , chopped
• 1 medium Russet potato , peeled and chopped
• 2 cups chicken stock
• 1 bay leaf
• 2 1/2 cups frozen corn , divided
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper

Garnish:

• 2 tablespoons roasted red pepper , chopped
• 1 tablespoon chives , chopped
• 4 tablespoons sour cream
• Maldon Sea Salt

Instructions

• Heat the inner pot of Instant Pot to saute, add the butter and melt.
• When the butter has melted, add the carrot, celery, white onion and chopped potato. Saute for 4-5 minutes, or until the vegetables start to soften and become fragrant.
• Stir in the chicken stock, bay leaf and 1 cup of the frozen corn.
• Place the lid on Instant Pot, turning the vent to "sealed". Change the setting to manual high pressure for 5 minutes.
• Allow the Instant Pot to naturally release for 10 minutes before removing the lid.
• Using an immersion blender, add the cream and cornstarch mixed with 1/4 cup water. Blend the soup until smooth.
• Stir in the salt, black pepper and remaining 1 1/2 cups of the frozen corn. Stir the soup while Instant Pot is still on "keep warm" setting and allow to sit for 3-4 minutes.
• Ladle the soup into bowls and garnish with roasted red pepper, chives, sour cream and flakey sea salt.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 487 kcal, Carbohydrates: 45 g, Protein: 9 g, Fat: 32 g, Saturated Fat: 19 g, Cholesterol: 106 mg, Sodium: 678 mg, Potassium: 834 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 3925 IU, Vitamin C: 20.8 mg, Calcium: 94 mg, Iron: 2.8 mg

Author: Chef Jessica Anne

Calories: 487

Course: Soup

Cuisine: American

Keyword: corn chowder, instant pot corn chowder, instant pot soup recipes

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