| | | | |

Instant Pot Potato Corn Chowder

Pin This Recipe!

Jump to Recipe

Instant Pot Potato Corn Chowder is bursting with flavor and creamy goodness, this hearty soup is a delightful blend of tender potatoes, sweet corn, savory bacon, and aromatic herbs, all cooked to perfection in the convenience of your Instant Pot. With its rich texture and satisfying taste, this soup is guaranteed to warm your soul on chilly days and become a family favorite in no time. Get ready to indulge in a bowl of pure comfort with every spoonful of this Instant Pot Potato Corn Chowder.

Instant Pot potato Corn Chowder

What you’ll love about Potato Corn Chowder:

  • Comfort Food: There’s something inherently comforting about a warm and creamy bowl of chowder. It’s the perfect dish to cozy up with on a cold day or whenever you’re in need of some comfort food.
  • Versatile Ingredients: Potato Corn Chowder typically includes simple yet flavorful ingredients like potatoes, corn, onions, and bacon. These ingredients are easy to find and can be customized to suit your taste preferences.
  • Nutritious: This chowder is not only delicious but also nutritious. Potatoes are a good source of vitamins and minerals, while corn adds natural sweetness and fiber to the dish.
  • Filling and Satisfying: Thanks to its creamy texture and hearty ingredients, Potato Corn Chowder is incredibly filling and satisfying. It makes for a satisfying meal on its own or can be served alongside a salad or crusty bread for a complete meal.
  • Easy to Make: Making Potato Corn Chowder in the Instant Pot is quick and easy. With just a few simple steps, you can have a homemade chowder ready to enjoy in a fraction of the time it would take on the stovetop.
  • Family-Friendly: This chowder is sure to be a hit with the whole family. Even picky eaters tend to love the creamy texture and mild flavor of Potato Corn Chowder.
  • Perfect for Leftovers: Potato Corn Chowder tastes even better the next day, making it ideal for meal prep. Simply store any leftovers in the refrigerator and reheat them for a quick and easy meal later in the week.
  • Customizable: Feel free to customize Potato Corn Chowder to suit your taste preferences. Add extra veggies, swap out the bacon for ham or sausage, or adjust the seasonings to create your own signature version of this classic dish.
Instant Pot Loaded Corn Chowder

Ingredients for Instant Pot Potato Corn Chowder

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 16 oz Frozen Corn
  • 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

Instant Pot Potato 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 & Tricks

  • Add Herbs and Spices: Enhance the flavor of your chowder by adding herbs and spices like thyme, oregano, garlic powder, or smoked paprika.
  • Customize the Vegetables: While potatoes and corn are classic ingredients in chowder, feel free to add other vegetables like celery, carrots, or bell peppers for added flavor and texture.
  • Make it Creamy: For a rich and creamy texture, stir in heavy cream or half-and-half towards the end of cooking. Be sure not to let the soup boil once the cream has been added to prevent curdling.
  • Cook Bacon Separately: Cook the bacon separately until crispy, then crumble or chop it and add it to the chowder just before serving. This will ensure that the bacon stays crispy and adds a delicious crunch to the soup.
  • Thicken as Desired: If you prefer a thicker chowder, you can mix a slurry of cornstarch and water and stir it into the soup during the last few minutes of cooking. Allow the chowder to simmer until thickened to your liking.
  • Garnish with Fresh Herbs: Before serving, garnish each bowl of chowder with fresh chopped herbs like parsley or chives for a pop of color and flavor.
  • Store and Reheat: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
  • Serve with Bread: Potato Corn Chowder pairs wonderfully with crusty bread, dinner rolls, or homemade biscuits for a complete and satisfying meal.
  • Adjust Seasonings: Taste the chowder before serving and adjust the seasonings as needed with salt, pepper, or additional herbs to suit your taste preferences.

FAQs about Potato Corn Chowder

While red potatoes are recommended for their creamy texture and flavor, you can use other types of potatoes such as Yukon Gold or russet potatoes if preferred.

Allow the chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Yes, you can freeze this chowder for later. Allow it to cool completely before transferring it to a freezer-safe container or freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Yes, if you prefer a thicker chowder, you can mix a slurry of cornstarch and water and stir it into the chowder during the last few minutes of cooking. Allow the chowder to simmer until thickened to your liking.

Potato Corn Chowder pairs well with crusty bread, dinner rolls, or a side salad for a complete and satisfying meal.

Yes, you can make Potato Corn Chowder in a slow cooker. Simply follow the same steps, but cook on low heat for 6-8 hours or on high heat for 3-4 hours, adding the milk and cheese towards the end of cooking.

Yes, if you prefer a vegetarian or lighter version of the chowder, you can omit the bacon. You can also use turkey bacon or substitute it with chopped crispy tofu for a vegetarian option.

Potato Corn Chowder.

More Recipes

Instant Pot potato Corn Chowder

Instant Pot Potato Corn Chowder

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Instant Pot Potato Corn Chowder is bursting with flavor and creamy goodness, this hearty soup is a delightful blend of tender potatoes, sweet corn, savory bacon, 

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

  1. Set your Instant Pot to the "Saute" mode.
  2. Add butter and olive oil to the pot.
  3. Once the butter has melted, add onions, celery, and carrots. Saute for approximately 2-3 minutes until the onions turn translucent.
  4. Add potatoes, cubed ham, frozen corn, and chicken broth to the pot.
  5. Sprinkle in the seasonings.
  6. Set the Instant Pot to "Manual High Pressure" for 15 minutes.
  7. After cooking, perform a quick release of pressure.
  8. Stir in the milk.
  9. Prepare a slurry by combining cornstarch and a bit of broth in a separate bowl.
  10. Set the Instant Pot back to "Saute" mode.
  11. Pour in the cornstarch slurry and stir well.
  12. Once the soup starts to bubble and thicken, stir in the shredded cheese and sour cream.
  13. Finally, top the soup with the chopped bacon pieces before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 4
Amount Per Serving: Calories: 270Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 747mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 17g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Adventures of a Nurse
Cuisine: American / Category: Soup

Pin This Recipe!

Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

Similar Posts

11 Comments

  3. Pingback: Zuppa Toscana Olive Garden Copycat Instant Pot Soup

  4. 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!

    Reply

  6. Curious – video shows cream being added. Recipe shows milk. Does this make a difference?

    Thanks!!

    Reply

  7. 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.

    Reply
  8. Pingback: Ninja Foodi Holiday Recipes - Sparkles to Sprinkles

  9. 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.

    Reply
  10. Pingback: Instant Pot Corn on the Cob with Milk & Butter - Sparkles to Sprinkles

Leave a Reply

Your email address will not be published. Required fields are marked *