Impact-Site-Verification: b43ad8c8-3188-41aa-8db7-952881d8f0ca In the cold winter months, there’s nothing better than a thick, hearty chowder to fill hungry bellies at dinnertime. Bonus points when you can do it super quick in the instant pot. Warm, creamy and flavorful, this Instant Pot Corn Chowder is the ultimate comfort food. Whether you need a hearty dinner on a busy weeknight or a cozy meal on a cold day, this easy recipe is ready in no time. Let’s dive into this simple yet satisfying dish! I promise, if you have an instant pot, this is the only corn chowder recipe you’ll ever need!

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04/02/2025 07:54 am GMT

Ingredients Checklist

Here’s what you’ll need to make this delicious corn chowder:

• 1 pack (12-16 oz) bacon, diced
• 2 tablespoons olive oil or butter
• several stalks of celery
• 1 medium onion, finely chopped (the small bag of frozen white onion from Walmart works fine too)
• 2 cloves garlic, minced
• 4-5 medium potatoes, peeled and diced
• 3 pounds fresh or frozen corn kernels
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 1 small bunch of green onions, sliced (for garnish)

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Instructions: How to Make Instant Pot Corn Chowder

1. Prepare the Ingredients for Your Instant Pot Corn Chowder

Before starting, ensure all ingredients are prepped and ready to go.

• Dice the bacon into small pieces
• Chop the onion
• Cube the potatoes
• Chop celery into small pieces
• mince the garlic for quick and easy cooking.

2. Sauté the Bacon and Onion

1. Set your Instant Pot to the “Sauté” function. Add a teaspoon of butter or margarine and the diced bacon to the pot.
2. Cook until the bacon is crispy, then remove with a straining spoon and set aside for garnish.
3. Into the remaining drippings of bacon grease in the pot add an additional teaspoon of butter, followed by the chopped white onion, celery and garlic.
4. Sauté until softened and aromatic (about 3 minutes).

3. Add the Main Ingredients

1. Turn off the “Sauté” function and add the diced potatoes, corn, broth, smoked paprika (if using), salt, and pepper.
2. Stir to combine everything evenly.

4. Pressure Cook the Chowder

1. Secure the Instant Pot lid and set the valve to “Sealing.”
2. Select the “Pressure Cook” setting and set the timer for 14 minutes.
3. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release by turning the valve to “Venting.”

5. Finish with Cream

1. Open the lid carefully and stir in the heavy cream to help thicken the soup.
2. Taste and adjust the seasoning with additional salt and pepper if needed.

Pro Tip: at this point, the Instant Pot Corn Chowder can be served, but if you like for the flavors to simmer a bit longer, switch your Instant Pot over to ‘Slow Cook’  on low and let the soup continue to simmer for another hour or two.

6. Serve and Enjoy

1. Ladle the corn chowder into bowls.
2. Top with crispy bacon bits and sliced green onions for garnish.
3. Serve hot with crusty bread or a side salad for a complete meal.

Try Making Your Own Variation!

• Make it Vegetarian: Skip the bacon and use vegetable broth to make this recipe vegetarian-friendly.
• Add Protein: Stir in cooked chicken or shrimp at the end for a protein-packed variation.
• Make It Spicy: Add a pinch of cayenne pepper or diced jalapeño for a spicy kick.
• 

FAQs About Instant Pot Corn Chowder

Can I use canned corn instead of fresh or frozen?
Yes! Drain and rinse canned corn before adding it to the Instant Pot.

How do I store leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I freeze this chowder?
While the chowder can be frozen, the texture may change slightly due to the cream. If freezing, consider adding the cream after reheating.

This Instant Pot Corn Chowder recipe is as easy as it is delicious. Give it a try, and don’t forget to share your results in the comments below!