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!
- 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.
- Add the diced potatoes, corn, and a good pinch of salt and pepper. Pour in the stock, and give everything a quick stir.
- 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!).
- 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.
- Stir in the heavy cream or coconut milk and let it warm through. Adjust salt and pepper to taste.
- Ladle into bowls, garnish with toppings (hello, bacon bits and chives!), and serve with crusty bread or oyster crackers.

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
- Set Instant Pot to sauté and cook onions and garlic until fragrant.
- Add potatoes, corn, stock, salt, and pepper. Seal lid and cook on high pressure for 8 minutes.
- Quick release steam, blend partially, and stir in cream or coconut milk.
- 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. 🥄