Name: Instant Pot Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups corn (fresh or frozen); 2 cups potato, peeled and cubed; 2 tbsp butter; 1 bay leaf; 1 tbsp garlic, minced; 1 medium onion, chopped; 1/2 cup celery, chopped; 1 cup carrot, chopped; 2.5 cups chicken stock (or vegetable broth for vegetarian); 1 cup milk; 1 cup heavy cream; 1/4 cup flour; 1 tsp thyme; 1/4 tsp cayenne pepper; Salt and pepper to taste; Green onion or parsley, for garnish

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This Instant Pot Corn Chowder is a creamy, hearty, and satisfying soup that’s loaded with sweet corn, tender potatoes, carrots, and a rich, velvety broth. It’s a cozy bowl of comfort that I can pull together in just 30 minutes, perfect for a quick and nourishing meal.

Instant Pot Corn Chowder

Why I Love This Recipe

I love how easy it is to make this corn chowder with simple, wholesome ingredients. The Instant Pot does all the heavy lifting, which means less time in the kitchen and more time enjoying a delicious, homemade soup. The combination of sweet corn and creamy broth makes it irresistibly comforting, especially on chilly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups corn (fresh or frozen)
2 cups potato, peeled and cubed
2 tablespoons butter
1 bay leaf
1 tablespoon garlic, minced
1 medium onion, chopped
½ cup celery, chopped
1 cup carrot, chopped
2.5 cups chicken stock
1 cup milk
1 cup heavy cream
Salt and pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon thyme
¼ cup flour
Green onion or parsley for garnish

Directions

I start by setting the Instant Pot to ‘Sauté’ mode. Once the inner pot is hot, I melt the butter.
I add chopped onion, celery, carrots, and minced garlic. I sauté until the onion softens and the garlic is fragrant.
Next, I stir in the corn, cubed potatoes, thyme, cayenne pepper, salt, pepper, chicken stock, and milk. I give everything a good mix.
I close the lid, set the valve to the sealed position, press the ‘Manual’ button, and cook for 10 minutes.
Once the timer goes off, I allow the pressure to release naturally for 10 minutes, then carefully move the valve to venting to release the remaining pressure.
I whisk the flour into the cream until smooth, then turn the Instant Pot back to ‘Sauté’ mode. While stirring continuously, I pour in the cream mixture slowly to avoid lumps.
I let the soup simmer gently until it thickens, adjusting the seasoning if needed.
I serve it hot, garnished with chopped green onion or parsley for a fresh touch.

Servings and timing

This recipe makes about 6 servings. From start to finish, it takes around 10 minutes to prep and 20 minutes to cook. Including time for the pressure build-up and release, the total time comes to about 30 minutes.

Variations

Vegetarian Version: I use vegetable broth instead of chicken stock to make it completely meat-free.
Spicy Kick: I add extra cayenne or a dash of hot sauce if I want more heat.
Chunky or Smooth: I mash a few of the potatoes or use an immersion blender for a creamier texture.
Cheesy Option: I stir in some shredded cheese at the end for a richer flavor.
Herby Twist: I add fresh herbs like dill or basil just before serving for extra aroma.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a little milk or broth to loosen it up.

FAQs

Can I use frozen corn for this chowder?

Yes, I use frozen corn all the time. It works just as well as fresh and saves time on prep.

Is this soup gluten-free?

As written, it’s not because of the flour. But I can easily make it gluten-free by using a gluten-free flour blend or thickening with cornstarch.

Can I make this chowder ahead of time?

Absolutely. I make it a day in advance and reheat it when I’m ready to serve. The flavors develop even more overnight.

What can I use instead of heavy cream?

I sometimes use half-and-half or a mix of milk and a little butter for a lighter option.

How can I make it thicker?

For a thicker chowder, I mash some of the potatoes or add a little more flour to the cream mixture.

Conclusion

This Instant Pot Corn Chowder is one of those recipes I keep coming back to—warm, creamy, and full of flavor. It’s quick, customizable, and perfect for when I want something comforting without a lot of effort. Whether it’s a cozy night in or a simple family dinner, this chowder always hits the spot.