Cozy Instant Pot Corn Chowder Recipe - The Kitchens Aid - The Kitchens Aid

Cozy Instant Pot Corn Chowder Recipe

Hey friend! Let me tell you—this Instant Pot Corn Chowder is a total weeknight hero. Creamy, comforting, and downright delicious, it’s like a warm hug on a chilly day. Inspired by sweet summer corn and memories of family dinners that stretch into stories and laughter, this chowder is made for sharing. Ready in a snap, with pantry-friendly ingredients, it’s perfect for kids, guests, or—the best—just you and a cozy blanket.

If you’re looking for a soup that’s hearty enough for dinner and easy on the clean-up, this Instant Pot Corn Chowder has your name all over it!

Why You’ll Love This Recipe

  • Quick and easy for busy weeknights—ready in under 30 minutes!
  • A creamy, satisfying dish without heavy cream. (Yes, really!)
  • Uses fresh or frozen corn, so it’s perfect year-round.
  • Bursting with flavor, thanks to the Instant Pot magic.
  • Tons of substitutable ingredients—make it vegetarian, vegan, or even a little smoky with bacon!

Ingredients Breakdown

  • Sweet Corn: Fresh off the cob is unbeatable, but frozen or canned work wonderfully too. Save a handful for garnishing at the end—it’s totally worth it.
  • Potatoes: Yukon Gold or Russet potatoes make this chowder velvety and satisfying. Peel and dice them into even chunks for quick cooking.
  • Onion and Garlic: The flavor foundation of any good chowder. Dice finely—they’ll melt right into the soup.
  • Chicken or Vegetable Stock: Use homemade if you have it! If not, no stress—store-bought works like a charm.
  • Heavy Cream or Coconut Milk: Heavy cream makes it ultra-rich, while coconut milk keeps it dairy-free and just as luscious.
  • Optional Add-Ins: Crisp bacon, shredded cheddar, or fresh herbs for extra flair.

Step-by-Step Instructions

Don’t worry, I’m walking you through this step by step. You’ve got this!

  1. Turn your Instant Pot to the sauté setting and warm a drizzle of olive oil. Toss in the diced onion and minced garlic, cooking for 2-3 minutes until fragrant and softened.
  2. Add the diced potatoes, corn, and a good pinch of salt and pepper. Pour in the stock, and give everything a quick stir.
  3. Close the Instant Pot lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Once it’s done, do a quick release for the steam (carefully—safety first!).
  4. Open the lid and use an immersion blender to blend about half the soup, leaving some texture. If you prefer a chunkier chowder, you can skip this step.
  5. Stir in the heavy cream or coconut milk and let it warm through. Adjust salt and pepper to taste.
  6. Ladle into bowls, garnish with toppings (hello, bacon bits and chives!), and serve with crusty bread or oyster crackers.
Instant Pot Corn Chowder

Chef’s Tips and Tricks

  • If you don’t have an immersion blender, carefully transfer a few cups of the chowder to a blender for a quick pulse. Don’t overblend—you want texture!
  • Fresh corn has the sweetest, richest flavor, but frozen saves time. Just thaw it first.
  • If adding bacon, cook it first using the sauté function on your Instant Pot. Remove before adding the onions, then crumble it over as a topping later.

Recipe Variations and Serving Suggestions

  • Make It Vegetarian: Swap the chicken stock for veggie stock and skip the bacon.
  • Go Smoky: Add a sprinkle of smoked paprika or diced smoked sausage for a heartier twist.
  • Perfect Pairings: A light green salad and warm garlic bread turn this chowder into a full meal.

FAQs

  • Can I freeze it? Yes, but leave out the cream before freezing. Add it when reheating for best results.
  • How long does it keep? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
  • Can I make it vegan? Definitely! Use vegetable stock and coconut milk, and add a splash of nutritional yeast for an extra dose of umami.

Instant Pot Corn Chowder Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 6

Ingredients

  • 4 cups corn kernels (fresh, frozen, or canned)
  • 2 medium potatoes, peeled and diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable stock
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Optional toppings: bacon bits, shredded cheese, fresh chives

Instructions

  1. Set Instant Pot to sauté and cook onions and garlic until fragrant.
  2. Add potatoes, corn, stock, salt, and pepper. Seal lid and cook on high pressure for 8 minutes.
  3. Quick release steam, blend partially, and stir in cream or coconut milk.
  4. Serve hot with your favorite toppings.

That’s it! Simple, scrumptious, and destined to become a family favorite. When you make this Instant Pot Corn Chowder, I’d love to see it! Comment below or tag me on social media with #TheKitchensAid. Your kitchen creation might just get featured. 🥄

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