Instant Pot Potato Corn Chowder is made with tender potatoes, sweet corn, ham, bacon, cheddar cheese, and a rich, creamy broth for a hearty bowl of comfort food. This easy Instant Pot soup is packed with flavor, comes together with simple ingredients, and is perfect for cozy family dinners or chilly fall evenings.
I love making this chowder when I want something warm, filling, and easy to prepare. The combination of creamy potatoes, sweet corn, savory ham, crispy bacon, and melted cheddar cheese makes every bowl feel like comfort food, and it’s even better served with a slice of crusty bread. 💙🌽🥔🥣
Why I love This Recipe
- It’s rich, creamy, and loaded with potatoes, sweet corn, ham, bacon, and cheddar cheese.
- The Instant Pot makes it easy to have a hearty homemade meal on the table with very little effort.
- It’s the perfect comfort food for cool fall and winter days. It’s a great way to use leftover ham after the holidays.
- Every bowl is filling, flavorful, and even better with a slice of crusty bread or a handful of oyster crackers. 🌽🥔🥓🧀🍲
Ingredient Notes
- Butter and Olive Oil: I use both butter and olive oil to create a rich, flavorful base for the chowder while sautéing the vegetables.
- Frozen Corn: Frozen sweet corn is convenient and adds plenty of sweetness. There’s no need to thaw it before adding it to the Instant Pot.
- Red Potatoes: Red potatoes hold their shape well during pressure cooking and give the chowder a hearty texture.
- Onion, Celery, and Carrots: These vegetables create the classic, flavorful base that gives the chowder its homemade taste.
- Ham Steak: Cubed ham adds smoky, savory flavor and is a great way to use leftover holiday ham if you have it.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite low-sodium chicken broth works just as well.
- Milk: Milk gives the chowder its creamy texture without making it too heavy.
- Cheddar Cheese: Freshly shredded cheddar melts much smoother than pre-shredded cheese and gives the chowder the best flavor.
- Sour Cream: Stirring in sour cream at the end adds extra creaminess and a slight tang that balances the sweetness of the corn.
- Cornstarch: A simple cornstarch slurry thickens the chowder without making it too heavy. Be sure to whisk it with a little cold water or broth before adding it to the soup.
- Bacon: I cook the bacon until it’s crispy and sprinkle it over each bowl just before serving. It adds the perfect crunchy topping. 🌽🥔🥓🧀🍲
Be sure to check out the full recipe and ingredient list below
How To Make Corn Chowder
- Set your Instant Pot to the “Saute” mode.
- Add butter and olive oil to the pot.
- Once the butter has melted, add onions, celery, and carrots. Saute for approximately 2-3 minutes until the onions turn translucent.
- Add potatoes, cubed ham, frozen corn, and chicken broth to the pot.
- Sprinkle in the seasonings.
- Set the Instant Pot to “Manual High Pressure” for 15 minutes.
- After cooking, perform a quick release of pressure.
- Stir in the milk.
- Prepare a slurry by combining cornstarch and a bit of broth in a separate bowl.
- Set the Instant Pot back to “Saute” mode.
- Pour in the cornstarch slurry and stir well.
- Once the soup starts to bubble and thicken, stir in the shredded cheese and sour cream.
- Finally, top the soup with the chopped bacon pieces before serving.
Tips I found Helpful
- I leave the skins on the red potatoes because they add great texture and save time. I cut the potatoes into evenly sized pieces so they cook at the same rate.
- I use frozen corn straight from the freezer—there’s no need to thaw it first.
- I always shred my own cheddar cheese because it melts much smoother than pre-shredded cheese.
- I whisk the cornstarch with a little cold water before adding it to the chowder to prevent lumps.
- I stir in the sour cream and cheese after pressure cooking over low heat to keep the chowder smooth and creamy.
- My favorite way to serve this chowder is topped with crispy bacon, extra shredded cheddar cheese, sliced green onions, and a side of crusty bread or oyster crackers. 🌽🥔🥓🧀🍲
Frequently Asked Questions
What to Serve With Instant Pot Potato Corn Chowder
Instant Pot Potato Corn Chowder
This Instant Pot Potato Corn Chowder is a rich and creamy soup made with tender red potatoes, sweet corn, ham, crispy bacon, cheddar cheese, and a flavorful broth. It's an easy comfort food recipe that's hearty enough for dinner and perfect for cozy fall and winter nights.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 medium red potatoes, cubed
- 3 stalks celery, chopped
- 1/2 cup shredded carrots
- 1 pound ham steak, cubed
- 1/2 cup sour cream
- 2 cups milk
- 32 ounces low-sodium chicken broth
- 2 tablespoons cornstarch
- 4 slices thick-cut bacon, chopped
- 2 cups shredded cheddar cheese
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 bay leaf
- 16 oz of frozen corn
Instructions
- Set your Instant Pot to the "Saute" mode.
- Add butter and olive oil to the pot.
- Once the butter has melted, add onions, celery, and carrots. Saute for approximately 2-3 minutes until the onions turn translucent.
- Add potatoes, cubed ham, frozen corn, and chicken broth to the pot.
- Sprinkle in the seasonings.
- Set the Instant Pot to "Manual High Pressure" for 15 minutes.
- After cooking, perform a quick release of pressure.
- Stir in the milk.
- Prepare a slurry by combining cornstarch and a bit of broth in a separate bowl.
- Set the Instant Pot back to "Saute" mode.
- Pour in the cornstarch slurry and stir well.
- Once the soup starts to bubble and thicken, stir in the shredded cheese and sour cream.
- Finally, top the soup with the chopped bacon pieces before serving.
Notes
Leave the skins on the red potatoes for extra flavor and texture, and cut them into evenly sized pieces so they cook evenly. There's no need to thaw the frozen corn before adding it to the Instant Pot. After pressure cooking, stir in the milk, sour cream, and freshly shredded cheddar cheese over low heat until the chowder is smooth and creamy. Whisk the cornstarch with a little cold water before adding it to prevent lumps. Top each bowl with crispy bacon, extra cheddar cheese, sliced green onions, and a dollop of sour cream for the ultimate loaded potato corn chowder. 🌽🥔🥓🧀🍲
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Such a great idea, yum!
I made this tonight for dinner. So, so delicious!
Thank you for this delicious soup recipe! My husband’s last words to me before falling asleep last night, “Thank you for making that soup for supper”. Such a romantic guy!
Came out awesome!
Curious – video shows cream being added. Recipe shows milk. Does this make a difference?
Thanks!!
No you can use cream or milk
Hello, I want to try this, it really looks good. However this is the second recipe where I see the same thing that confuses me. At the top of the recipe it says yield 4, at the bottom of the recipe under nutrition, it says 12 and then 4. So is this 12 servings at 4 oz each or 4 servings at 12 oz each? Or is the bottom line that the completed recipe makes 48 oz total? I ask because as a single person who only has the mini, I’m wondering if it would fit my machine at 48 oz? I’m not opposed to having leftovers for lunch or dinner the next day, rarely do I find recipes for the mini or for just1-2 servings, but as a senior who had downsized, there are a lot of us out there with limited counter space in our smaller kitchens for a 6 qt IP and just the freezer space in our refrigerator to use. It would be so helpful to have options for altering your delicious looking recipes to fit the smaller size IP included in the instructions of your recipes for singles like me. Thank you.
I really like using your recipes Carla! The recipes are easy and so delicious❤️
I just made the Potato & corn chowder soup. So so good! Keep the recipes coming and thank you.