This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Served by itself for dinner or with a side of rolls it surely will be your new favorite pressure cooker soup. Your kids will think it’s a winner too!
OH MY Goodness is this Instant Pot potato corn chowder amazing! I have been experimenting with new appliance of mine since I got it just before Christmas and it has changed my world! We eat together more often now because everything cooks SO much faster, and I feel like we eat a bit healthier too because I can cook with fresh veggies and it takes no time at all. We’ve made soups, chili, popcorn, and now this chowder in it and I think this is one of our favorite Instant Pot recipes thus far. Stay tuned for more and more each week too. 😉 (originally published 2/17)
Amazing right…and made with fresh vegetables!
Yes, like real fresh corn on the cob so it has a nice crispness to it even after it’s cooked which adds to this Instant Pot soups texture.
From start to finish in the pot it takes about 15 minutes, and adding in the prep you’re looking at a quick 25 minutes from start to finish…just enough time to throw some rolls in the oven and everything is done at once! It’s so good!
If you don’t have an Instant Pot this is the one I have and am absolutely obsessed with.
If you’ve been to San Francisco and had the clam chowder there this reminds me of that kind of soup.
It is perfect as is but I usually throw a loaf of garlic bread in the oven once I put everything in my Instant Pot and it is all done right around the same time.
I’ve since made this easy Instant Pot clam chowder recipe and between these two I’m set for a few great nights of comfort food at it’s finest.
Here’s what you’ll need to make this Instant Pot potato corn chowder
- Red potatoes
- Corn (right off the cob is best)
- Onion
- Vegetable broth (way better than using water)
- Cheddar cheese
- Half and half
- Corn starch
- Butter
It is a great comfort food that can be adjusted to your liking, but just as is it tastes amazing too.
The best potato corn chowder I have ever made.
Looking for more Instant pot soups?
This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Served by itself for dinner or with a side of rolls it surely will be your new favorite pressure cooker soup. Your kids will think it's a winner too!
- 6 red potatoes diced
- 4 ears corn (kernels removed from cob, about 2 cups, can use frozen or canned)
- 1/4 onion diced
- 3 c vegetable broth can use water but this is better
- 3/4 c cheddar cheese
- 3 c half and half
- 2 tbsp corn starch a bit more depending on how thick you want it
- 3 tbsp butter
- Pinch of salt
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Dice all your veggies.
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Put Instant Pot on saute and add butter until melted.
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Add diced onions and cook until soft.
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Add vegetable broth, diced potatoes, and corn removed from the cob.
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Can add pinch of salt now. Put IP or pressure cooker on manual high, close lid and steam valve, and set to 10 minutes.
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When done carefully release steam valve and then lid when steam is gone.
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Add a bit of water to your cornstarch in a cup to use as a thickener.
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Add to pot and stir. Put IP on saute to allow mixture to boil.
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Add half and half and cheese slowly, stir and serve when it has thickened a bit.
It really is an easy process and I love that I can use fresh produce to create it. I also love that you could easily add in bits of leftover ham, bacon, or diced celery as well if you desired.
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For anyone looking to make this on the stove top — I cooked the onion with a little bit of veggie broth (no oil). Then added the veggie broth, diced potatoes, and canned corn. Brought to a boil and simmered until the potatoes were almost done. Then added the cornstarch plus 1.5 tsp garlic powder and 1.5 tsp salt to add some more flavor. Continued simmering until the potatoes were ready. Then added 3/4 cup of 2% milk and 1/4 cup heavy cream (didn’t have any half and half) plus an additional tablespoon of cornstarch because mine was still looking pretty thin. I cooked it about 5 more minutes until soup thickened up more. Before seasoning it with garlic powder and salt I thought it was a bit bland for my taste but afterward it tasted very good. I would absolutely make this again!
Delicious! I added ham to it and my family absolutely loved it!
I am new to cooking (the instant pot has changed my life!). Tried this recipe, substituted a few things because I didn’t have them at home (whole milk instead of half and half; flour instead of corn starch), and it came out so wonderfully! And was delicious. I also used Cabot smoky bacon cheddar for this and WOW was that a great choice! So if anyone likes bacon in their corn chowder, definitely a great way to add that! This recipe was so easy to follow, and I am so excited to have this now saved to use in the future!
Made this today and it is delicious. Thank You so very much for taking the time to post your recipes! I have made a number of them and they are always easy, yummy and delicious. Please know that finding something yummy to make with just a few clicks is always greatly appreciated! 🙂
Thank you for the message, glad you love them.
Hi, just a quick question. Do I do “natural release” or “quick release” when it’s done? or does it matter?
I usually do what I call a slow release just moving the steam valve slightly and have it come out slowly.
I tried this recipe tonight and the family loved it. I have to say though that as written there isn’t much flavor at all (maybe it was the brand of vegetable broth?). I added quite a bit of salt, pepper and a little red pepper for a touch of heat in the back of your throat. I also added crispy bacon and ham to the pot once cooked and almost 1.5c of the cheddar. Thank you, I will be trying some of your other recipes.
I’m new to IP and everything I’ve read says not to use quick release pressure if you cooking potatoes/beans I’m a lady of “a certain age” and have a very small kitchen,so I really don’t want soup all over my cabinets and walls. Should I try this recipe and use natural release pressure?
This is really good. I followed the recipe and it was easy and very good.
Absolutely delicious! This was my first Instant Pot recipe, and I found it quick and easy to assemble and complete. The only changes I made to the recipe were adding ham and bacon. As an added bonus, my family raved about it. My son, who can be a bit picky, said “Mom, you have to make this again!” This recipe is a keeper! Thank you!
I’m so glad!!
Thanks Typical Mom!
I really have appreciated a few of your recipes but I am so busy working over 50 hours each week that I usually don’t comment. (Sorry)
Tonight I was looking for another recipe on Pinterest – because since getting an Instant Pot it seems to have stirred my interest in cooking again – and, as often before, I find myself drawn to your site.
This chowder, which I made last weekend, turned out beautifully. It’s perfectly delicious.
I just wanted you to know that I REALLY APPRECIATE all the time and effort you put into making delicious meals and that you’re willing to share these recipes with me and others.
Thanks SO much!!
Thank you so much for this note, it made me smile.
Do you think this would work usin russet potatoes?
Yes those would be just fine.
Have you ever made this not in an Instant Pot? If it possible to do? I’m a college student so don’t have all the fancy kitchen things I want yet haha But want to make this soup.
No I haven’t sorry.
Hi, yes you can make it in pot on stove.Bev
This recipe is a perfect example of what grinds my gears with Instant Pot recipes. Right in the headline she says it takes 15 minutes to make including prep time. Then in the directions, 10 minutes prep and 10 minutes cook. 10+10=20. WHY say it takes just 15 minutes when it actually takes 20???
God bless America, #firstworldproblems
Hahaha! 😂 Yess!
Anything to contribute on the actual dish…or…nah?
Has anyone ever made this and added frozen shrimp? I was curious on when I would the shrimp in since I know it doesn’t take long to cook
I would add the shrimp after you open the pot and are stirring in the extra ingredients. The soup should be hot enough to cook the shrimp I would think unless you are using really big shrimps.
Made this tonight very good.
may be a dumb question, but if using fresh corn from cob- do you cook the corn first?
No don’t cool it, it cools during the pressure cooker part.
I have an 8 quart and want to make a large chowder. It looks like yours is a 6 quart and fills halfway?
If so, I’d like to double it. Please lmk what you think!
Thx, Seana
Maple Ridge BC Canada
Thank you for this great recipe! This time of year no corn on the cob so used freezer corn. Also added diced ham. When adding the half and half also added cream cheese and used chicken broth since our 2 grocery stores in this small town doesn’t have vegetable broth. Will make again.
Awesome
I made some adjustments. I only used 2 cups of chicken broth with one cup of water cut down on potatoes to only 4 diced
Added 3 cups chopped kale. For seasoning
1 teaspoon salt 1/2 teaspoon pepper one pinch of red pepper flakes and one tablespoon of Italian sausage seasoning.
Used 2 cups of whole milk.
So yummy!! A ton Of leftovers can I freeze?
Freezing may work, I haven’t tried.
I tried freezing corn chowder before and the potatoes just turned to mush.
I’ve only used fresh kernels.
Amazing foundation!
I omitted the dairy and used 2 cups of cashew milk, 2 tablespoons of corn starch, and vegan cheese. I also cooked the potatoes a little longer so the soup was creamier.
Added garlic powder, salt and pepper, and nutritional yeast and everyone loved it! So good.
Thank you!!
Delicious! Great, easy to follow recipe! I fried and chopped up crispy bacon and tossed it in, and used 1.5 cans of corn instead of fresh, and did 2 C half and half, 1 C milk, because that’s what I had…other than that, I followed along and it’s great!
Awesome!
This was so good. Definitely a keeper!
Awesome! My first recipe in the IP. We’ll done!
Yeah!!
My SO is Type 1 diabetic and needs to know carb counts per serving. How much is 1 serving (i.e cups/oz)? Thank you! Looks delicious! Can’t wait to try!
With corn and potatoes this is going to be very high in carbs.
Thank you so much for this recipe! I love corn chowder but dislike making it on the stove because of how fickle it can be. My husband bought me an IP for Christmas and I was so excited to find this recipe. It’s in the pot now for dinner tonight 😀
OH good!!
I made this tonight and my wife and I enjoyed every bite!!! Next time I will saute fresh garlic long with the onions at the beginning. I will also add more salt but for a first-time go at a recipe (I always make a dish the first time according to how it’s written), I was very happy!!! Thanks for posting!!!
Yeah!!
Maybe try Carnation 2% evaporated milk instead? I use this for quiche and alfredo sauce and it tastes great.
Excellent recipe! I added diced celery and carrots to the mix and I served it with additional sharp cheddar sprinkled on top of our bowls of chowder. My husband enjoyed it too, and I will definitely be making this again. Thank you for the recipe.
OH good!!
I made this yesterday for a holiday party. Delicious! One of my guests added pieces of spiral ham I also made and that was a great addition – getting in some protein. Thanks.
Is this recipe good for freezing?
would a crock pot work
Probably though I haven’t tried, I might put it all in on low for 4-6 hrs and test.
I added lb of bacon 2lbs chicken and trying the almond milk out but doesn’t say when to put the half and half in…..
What would you recommend if cooking on a stove?
yes but an instant pot is wonderful and fast. there are many FB support sites as weil as YouTube demos and Pintrest.
This is delicious! I added garlic along with the onion in the first step – and it needed more salt, but that is easy for each person to adjust when serving. I’ll definitely make this again.
I’m late to the party, having just found this recipe. I made it last night, substituting gold potatoes as that was what I had, but only 2 cups of half and half. That was plenty – three cups would have been too much – so I’m wondering if I didn’t use enough potato. The next time you make it, could you weigh the potatoes and post it here?
Family LOVED it so will definitely make again.
Many thanks.
I do not have a instant pot or pressure cooker. Could I do this in a soup pot on top of stove?
I’m sure you could use recipe as stated and simmer on stovetop until potatoes were soft.
You can make it any way you want. But consider getting an Instant Pot. They are so time and effort saving. Best appliance in my kitchen and I have them all. Not getting rid of them because everything has it’s use.
Would a crock pot work?
Thanks for the recipe! I am planning on making this for my sister who just had a baby.. but, wanted to freeze it for her… have you ever freezes this? does it freeze well? and if so, how long would I put it in the instant pot to defrost and re-heat? thanks!
I haven’t frozen it yet.
can this be doubled in an instant pot?
Tracey, as long as you don’t go over the MAX line in the pot, you’re good to go. Keep in mind that the fuller the pot is, the longer it’ll take to come to pressure. Also remember that you add the cream/milk and cheese after the pressure cooking, so be sure to leave enough room for it later.
as long as you don’t overfill.
I thought this recipe was yummy and easy to make. I topped the soup with real bacon bits and sliced green onions. Would make this soup again.
OH good!!
Tried the chowder today. It was wonderful. Did it a little different but we both loved it. Thanks for the great recipe. Will enjoy it lots more times.
OH good!!
Hi – great recipe! I added chicken, bacon, and lots of pepper, and used only two cups of half and half. It was a huge hit during Sunday football. Thank you!
OH so glad!!
How many servings does your recipe make?
This is really yummy! Thank you. I followed every essential ingredient and direction as recipe is set but used shallot instead of onion, and added a bay leaf, summer savory, and thyme before I pressure cooked. So good!
Yeah!!
Could you use a crock pot to make this, or would it not turn out the same?
Mmm… this is in the making right now!
I made a few changes.. I used thyme as one other reading said she did.. I used garlic also.. and coconut milk. Then to thicken it I used my Emerson blender and zipped it around a couple times.. I prefer not to use corn starch so I did this instead.
Can’t wait to dig in!
OH good, glad you found ingredient swaps that worked for you!
Made this tonight and it is a hit! I added diced ham and thyme and will be making this again for sure.
Are the potatoes supposed to all “mash” together to give it the creamy consistency, or does that mean that I should use a shorter time on high pressure next time? I didn’t end up with really any potato chunks by the time it was done because they all broke apart when I stirred in the cream and cheese. (Maybe I diced the potatoes too small, but I’m still curious what the end product should be like.)
Notes: I also added four slices of bacon in the beginning using the saute function, kept the drippings in the pan, and then added the crumbled bacon at the very end. I also had to use heavy cream because I didn’t have half and half. I loved the taste of this corn chowder!
Yes if you dice them really small it will be smooth, if you want it chunkier just cut the pieces larger.
I have a manual old time pressure cooker and I have several questions
can you sauté everything in the pressure cooker and the turn it on for 10 minutes
what psi do you put it on
why do turn the steamer valve off
do you count the 10 minutes when the steam is full blown mine is on my burner
I was so crazy about pressure cooking but after several failures I gave up I would love to hear your advice
thanks so much I’m in South Carolina
I don’t know psi numbers, I don’t have a pressure cooker. I set time on my IP and the countdown doesn’t start until it reaches pressure.
Elizabeth. This is an electric pressure cooker. So it controls the pressure. I have only used mine when following exact recipes so I haven’t experimented with the settings too much. But it does come with a pretty handy book on how it works and the food comes out delicious!
I have the same instant pot mentioned here. I got mine from Amazon. I would HIGHLY recommend replacing your manual pot with an IP! 😊
Elizabeth, you sure could use the old fashioned pressure cooker! The 10 minute vent is probably not necessary, but I would do it because it’ll come up to pressure faster if you do. If you have a dial gauge, bring it up to 11 psi or use your 10 pound weight if you have the weighted canner. Remember that since you’re not canning, the psi isn’t life or death. When the pressure time is done, use cool water for a quicker release. I’ve never done that before, so you might want to read up on that…good luck and enjoy!!!
Can you use a regular stovetop covered pot to make this? We do not have either an instant pot( whatever that is) ora pressure cooker. What am I to do? I really want to try this?
Horace
Sounds delicious! Can skim milk be used instead of half and half to reduce fat and calories?
Absolutely, it just won’t be as thick and creamy. You could use a touch of cornstarch at the end to thicken it a bit but it will have a different flavor without the half and half.
Earned SOOO many brownie points with the husband tonight after making this! Thanks for a wonderful and easy recipe!
OH Yeah!! So glad.
Making it tonight for dinner stay tuned for the results.
Wow.. It looks delicious and is easy to make. I have tried it and I just love it. Thanks
Made this for dinner tonight it was great and I have to say your directions were amazing. I’m new to the instant pot, it’s not easy to figure out on some of the recipies. I did make a couple changes. I didn’t have vegetable stock so I used chicken stock, I decreased the half and half so that it would be thicker and I increased the cheese by 1/4 cup and added red pepper flakes!! It was amazing!! Thank you
So glad you liked it!!
I just made a batch and it is so yummy! Looking forward to eating it during the week. Thank you!
How many cups of corn is from four ears?
About 2 cups I would say, add more or less to your liking.
This soup is really good. I just changed the Half and Half to Unsweetened Almond Milk. The soup was so sweet and flavorful!! Thank you so much for the recipe.
OH good!! Great idea
This recipe looks amazing, however I do not own an Instant Pot. What would be an alternative cooking method?
Pressure cooker
I just had to stop by and leave a comment for this tasty recipe! I am always on the lookout for new Instant Pot recipes. I did make substitutions to make the recipe vegan. Nutritional yeast instead of the cheddar as well as olive oil and almond milk instead of the dairy versions. I’m sure that mine isn’t as wonderfully decadent, but it’s so good that I plan on taking the leftovers to my dad and making another batch for my family tomorrow. Ten minutes of cook time was perfect. Thanks so much!
Glad you liked it!