Instant Pot Corn Chowder is a rich, flavorful pressure-cooker recipe that’s easy to prepare and great alongside shrimp or your favorite protein. Stovetop directions are included for an alternative method.
While chowders are often associated with cooler months, this corn chowder celebrates fresh, sweet summer corn without heating up the kitchen—especially when made in the Instant Pot.
This chowder is thick, buttery, and full-bodied, with hearty ingredients and bright summer flavors. Serve it with a crusty baguette or sourdough for a satisfying lunch or dinner.
You can make it in an Instant Pot (pressure cooker) or on the stovetop—both methods are described below.
Table of Contents
- Recipe Highlights
- Cooks Tip
- Method of Cooking
- Recipe Variations
- What to Eat with Corn Chowder
- FAQs
- Instant Pot Corn Chowder (or Stove Top) Recipe
- Other Instant Pot Soups
Recipe Highlights
- One-Pot Meal – Everything cooks in one pot, whether you use the Instant Pot or a Dutch oven on the stove.
- Versatile Side or Main – Sweet and savory, this chowder pairs well with vegetables and proteins or stands alone as a hearty meal.
- Seasonal Freshness – Fresh corn shines in this recipe, making it an ideal summer or early-fall dish.
Cooks Tip
If you prefer a thicker, creamier chowder, stir shredded cheddar into the hot soup at the end and mix until melted for a rich, cheesy finish.
Method of Cooking
This chowder can be made in an Instant Pot for a hands-off approach or in a large pot on the stovetop. The Instant Pot keeps your kitchen cooler and speeds up the process, while the stovetop method is just as reliable. Both sets of instructions are provided in the recipe card below.
Recipe Variations
- Low carb: Swap the potato for cauliflower.
- Add heat: Add diced jalapeño or poblano for spice.
- Dairy free: Substitute a can of coconut milk for cow’s milk.
- Vegan: Use vegan butter and coconut milk, and omit the bacon.
- Add protein: Stir in cooked shredded chicken after blending, or serve with pan-seared shrimp or pan-fried cod for a heartier meal.
What to Eat with Corn Chowder
This chowder pairs well with a range of dishes. Try it alongside roasted or grilled proteins, burgers, steak, or a fresh salad for a complete meal.
- Grilled lobster tail
- Oven-roasted half chicken
- Burgers with homemade sauce
- Steak and lobster (surf and turf)
- Fresh garden salad
FAQs
Whisk cornstarch (or flour) with a little water to make a smooth slurry, then add it to the simmering chowder. It will thicken as it cooks. For extra creaminess, stir in shredded cheddar at the end until melted.
Yes—omit the bacon and use vegetable broth instead of chicken broth. Use dairy substitutes if you want to make it vegan.
Soups with milk or cream can separate when frozen and thawed, becoming watery. If you freeze it, store in an airtight container for up to three months and be prepared to blend and re-emulsify when reheating. The flavor remains good though texture may change.
Gently reheat on the stovetop over medium heat, stirring or whisking to recombine any separated dairy. Heat until warmed through.
Instant Pot Corn Chowder (or Stove Top)
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups low sodium chicken broth (or water)
- 2 1/2 cups red potatoes, cut into 1/2-inch cubes
- 6 ears fresh sweet yellow corn, shucked and kernels cut from the cob
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/2 cup lowfat milk
- 1/2 cup heavy cream
- 1 tablespoon honey
- 5 strips bacon, cooked and crumbled
- Shredded cheddar cheese, for garnish
- Fresh parsley, for garnish
Instructions
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Press Sauté on the Instant Pot and melt the butter. Add the chopped onion and cook, stirring often, until softened and beginning to brown, about 5–6 minutes. Cancel Sauté, add the garlic and sauté 30 seconds.
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Pour in the broth (or water) and scrape any browned bits from the bottom of the pot. Add potatoes, corn, bay leaf, Italian seasoning, salt, and pepper; stir to combine.
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Secure the lid and cook on Manual High pressure for 15 minutes. Quick-release the pressure when the time is up, then carefully remove the lid. Discard the bay leaf.
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Press Sauté again. Whisk the cornstarch with the milk until smooth, then stir it into the soup. Add the heavy cream and honey. Use an immersion blender to pulse the soup a few times to thicken while keeping most of the texture chunky. Simmer 4–5 minutes, then cancel Sauté. Stir in the crumbled bacon.
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Serve topped with shredded cheddar and fresh parsley, if desired.
Notes
- Corn: Frozen corn kernels work well if fresh corn is unavailable.
- Broth: Use vegetable broth or water instead of chicken broth.
- Thickener: Arrowroot powder or flour can replace cornstarch.
Storing: Cool leftovers, then refrigerate in an airtight container for 4–5 days.
Freezing: Milk- or cream-based soups may separate after freezing. If you freeze this chowder, store it in an airtight container for up to three months and blend well when reheating to restore texture.
Stove Top Instructions
- Add butter to a large pot over medium heat. Cook the chopped onion, stirring frequently, until softened and slightly browned. Stir in minced garlic and cook about 30 seconds until fragrant.
- Add cornstarch to the vegetables and cook 1–2 minutes, or use flour instead.
- Pour in the broth (or water) and add potatoes, corn, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes. Discard the bay leaf.
- Stir in heavy cream and honey. Use an immersion blender to pulse and thicken while keeping some texture. Simmer 5 minutes, then stir in bacon and garnish with cheddar and parsley.
Nutrition
, Carbohydrates: 41 g
, Protein: 12 g
, Fat: 23 g
Nutrition information is an approximation.
Additional Info
Other Instant Pot Soups
- Instant Pot Chicken Stew
- Instant Pot Stuffed Pepper Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Cabbage Soup