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, affiliate links present)
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Yes, we used real fresh corn on the cob because it has a nice crispness to it even after it’s cooked. This adds a great texture to our Instant Pot potato corn chowder soup.
From start to finish in the pot it takes about 15 minutes pressure cooking cook time. 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’ve been to San Francisco and had the Boudin clam chowder there this reminds me of that kind of soup.
Tip: I’d highly recommend fresh vs. frozen corn but if that’s all you have give it a go.
- 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. On high pressure with a quick release it’s SUPER fast and done in 30 minutes.
- If you don’t have an Instant Pot this is the one I have and am absolutely obsessed with.
Here’s what you’ll need to make the Instant Pot corn chowder my family loves
- Electric pressure cooker
- if you have an Instant Pot I HIGHLY suggest getting this non stick pot
- Red potatoes
- I have used russet too if that’s all I have
- diced small with skin on is my preference
- Corn (right off the cob is best)
- Onion
- Vegetable or chicken broth (way better than using water)
- Cheddar cheese
- Half and half or heavy cream
- Corn starch
- Butter
- Salt and pepper to taste
- Bacon – bits of crispy bacon crumbled on the top takes it over the top!
What are the best potatoes for chowder?
I like red potatoes for recipes such as this one. Yukon Gold are probably the second best. You really want one that won’t break apart and mess with the thickness of your soup. I have used russet as well, depends on what I have.
It is a great comfort food that can be adjusted to your liking, but just as is it tastes amazing too.
- This whole process is really easy 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 inside as well if you desired.
After Easter and Christmas I make this swap. Instead of bacon I just dice up what ham I have left over the day or two after the holidays and it turns out amazing! Of course you can make it year round with store bought diced ham but it’s a must then.
Here are the basic steps to follow.
- Set Instant Pot to saute and add butter until melted.
- Add diced onions and cook until softened. Turn pot off now to avoid burn notice.
- Pour in broth, diced potatoes and corn kernels now. Season with salt and pepper.
- Close the lid and steam valve.
- Set to high pressure for 10 minutes.
- I usually allow it to naturally release steam for just 1 minute to avoid any spraying, then quick release.
- Whisk together in a small bowl your cornstarch and some hot liquid from pot.
- Set pressure cooker to saute, add cornstarch slurry and stir in with half and half and shredded cheese.
- Allow to thicken and serve!!
Here’s a video of how to make potato corn chowder in a pressure cooker at home:
The best Instant Pot potato corn chowder I have ever made.
Looking for more Instant pot recipes? More specifically, pressure cooker soups:
- Homemade Instant Pot chicken noodle soup
- Pressure cooker cabbage soup
- This Instant Pot split pea soup recipe is homemade!
- Instant Pot pinto bean soup
- And Instant Pot corn is always a killer side dish
- If you only have a slow cooker here is crockpot corn chowder you can make at home too. 😉
What do you eat corn chowder with?
Corn bread is a great pairing, or a nice fresh green salad works.
- A simple semi homemade pull apart bread is probably our favorite side dish.
- For dessert a simple apple crisp w/ ice cream is yummy for dessert.
Can you freeze potato corn chowder?
Yes!! We rarely have any leftovers but if you do just: cool soup completely, then add to a freezer safe container and freeze for 1-2 months.
To thaw place containers in the refrigerator overnight or until thawed completely on your countertop. Reheat in pot on the stovetop or in the microwave. Heat in 30 second increments.
- You can add a bit of half and half and stir thin it out as you reheat.
- Sprinkle top with some shredded cheese and/or bacon bits and serve!
I have used this recipe and added leftover ham to it too! This one was made in my Ninja Foodi and turned out amazingly well. I hate wasting food and the meat made it an even heartier soup.
Now for the printable instructions so you can enjoy this at home too this week. Nutritional information is calculated by the recipe card and is available below as well.
- Let us know what you think below in the comments once you make it for your family!
Instant Pot Potato Corn Chowder
Ingredients
- 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 + 2-3 tbsp water, a bit more cornstarch depending on how thick you want it
- 3 tbsp butter
- Pinch of salt
Instructions
- Dice all your veggies.
- Put Instant Pot on saute and add butter until melted.
- Add diced onions and cook until soft.
- Add vegetable broth, diced potatoes, and corn removed from the cob.
- Can add pinch of salt now. Close lid and close steam valve. Set to pressure high for 10 minutes.
- When done do a quick release, carefully lift lid when steam is gone.
- Whisk together a bit of water and cornstarch into a small cup until smooth.
- Push saute on pressure cooker to allow mixture to boil. Add cornstarch mixture to pot and stir.
- Add half and half and cheese slowly, stir and serve when it has thickened a bit.
- Top with crispy bacon pieces to take it over the top!
Video
Joany says
Made this soup last night! Since it’s just my husband and myself, I cut the recipe in half. Still have plenty left over for another meal, or 2! It’s soooooo good! And super easy & quick! Also made your Cheesy drop biscuits to have with our soup! Thanks for all of your delicious recipes!
The Typical Mom says
Yay!! You’re welcome too
Tom says
This is now my wife’s most requested soup! I also dice up a tub of mushrooms and sauté with the onions (in an olive oil/walnut oil mix). I also add a little smoked garlic and cayenne pepper to warm it up a bit, and an extra 1/8 cup dry Parmesan cheese to add a little depth….delicious!
The Typical Mom says
Yay so glad it’s a hit
Tracy says
Does this freeze well?
The Typical Mom says
I haven’t ever had leftovers so unsure
Cindy says
I’m making tis tomorrow. Can I skip the cheddar cheese? tysm
Toni says
I sometimes make this dairy free using coconut milk and coconut cream for the half and half and nutritional yeast as a substitute for the cheese. It gives that cheesy flavor without the dairy. I probably use 1/4 cup, maybe more.
The Typical Mom says
Thanks for the info
Shadi Hasanzadenemati says
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
Pat Linson says
My son had his wisdom teeth out and asked for this type of soup. I’m glad I picked your recipe as it was a hit for the whole family. I had to grind up the big bits for my son, but leftovers were gone by noon the next day. The family made me make again the following night. Prep takes twice as long (20 min), cooking too (20 min), but it’s worth the wait.
The Typical Mom says
Yay, so glad it was a hit!!
Deidre says
This is my favorite thing to make in my IP. I absolutely love it! I make it once or twice a month. This is the only “soup” type meal that I will eat in the summertime (Florida heat is no joke). Thank you for this!
The Typical Mom says
Yay so glad it’s a hit!
5 Congas says
I’m making this soup for a second time today, because the first one was delicious. 4 minutes in the Instant Pot is sufficient for bite size chunks of potato. That’s the timing I use for chopped potatoes for potato salad. We don’t eat bacon (vegetarian home), so I’m going to try the smoked paprika someone here mentioned. Thanks for the recipe!
The Typical Mom says
OH yeah!
Domiknow says
First, the recipe is absolutely delicious. I made it exactly as instructed. My only critique is that the overall time to prep and cook is a bit misleading. The recipe says either 20 or 25 minutes (depending on where you look) from start to finish. The prep time says 10 minutes, but washing and dicing 6 potatoes, shucking and decorning 2 ears of corn, and dicing/sauteing the onion took closer to 20 minutes. While it only cooks in the pressure cooker for 10 minutes, the cooker takes about 5 minutes to pressurize and 3 minutes for the quick release (so 18 minutes in the cooker). The final steps take an additional 5-10 minutes to add ingredients and give it time to thicken. So all in all it takes closer to 45 – 50 minutes to make. Delicious either way though!
Cookie says
I am making this recipe for second time. I substituted chicken broth for the vegetable broth. This recipe is AWESOME. My husband was completely in love with the soup andit will become a staple in our house. Thank you for this recipe.
The Typical Mom says
Yeah!!
Mandy @ South Your Mouth says
This looks fabulous! I can’t wait to try it!
kelly says
My husband made this recipe today as written, I’m sick on the couch and needed comfort food. It was just what the doctor ordered! Thanks!
The Typical Mom says
Yeah!! Hope you feel better.
Christina says
Hello
This looks delicious. However, I am a bit confused by the wording. Do I pressure cook this, or just hit the steam button with the lid set on vented? Thanks! Can’t wait to make it
Sandra says
Hi there, I was initially confused by the wording but am quite sure she means close both the lid and the vent ie make sure the vent is on sealing and not venting.
I’ve made this soup a couple times with a few additions and it’s turned out very yummy.
Sandra
The Typical Mom says
Yes of course lid and steam valve are closed before starting to cook.
Beth Pierce says
Thanks for this amazing recipe! Hubby and I just loved it!
The Typical Mom says
Oh good!
Kristen Doyle says
This is a definite winner with my family. Thanks so much for sharing!
The Typical Mom says
So glad!
RSCOTT says
Found via Pinterest, looking forward to trying this out tonight … i plan to tweak by adding sauteed pancetta first, some garlic & shallot with the onion, and probably add some peas & carrots on the back side…
Jess says
This was a perfect base recipe for me to play with, so thank you!! I sauteed in broth, added carrots and celery with the other veggies and used unsweetened almond milk. I added a can of navy beans and some nutritional yeast when done and didn’t thicken it. I’ll play a little more with seasonings as I continue to make it bc I definitely will!
Pat Genik says
Thank you for all the recipes and time and effort you put into this site… Please try to not take offense to the people who just look for things to complain about… We appreciate your effort and thank you for your ongoing efforts.. and this is great I had some ham leftover..and it went well with it..
Lynn says
This is yummy!! Was a little worried when adding the half and half because I have an IP mini. I only used 5 potatoes but kept the same amount of frozen corn. But it all fit. Soo delish!! Thank you for sharing!
The Typical Mom says
So glad you loved it.
Kim says
Delicious! Thank you for the recipe. I did make a 2 minor changes: added a tablespoon of garlic to the onions because I just cant imagine food without garlic and I put an extra cup of broth. The container had 4 cups and I didn’t want to waste it. Season ed with lots of fresh pepper and served with garlic naan. My family is very happy ❤
Milisa says
So hearty and delicious! I will make this again and again.
Deann Sandford says
Used this recipe as a base and it was great. My additions were 1tsp of Tastefully Simple Fiesta Party Dip Mix, and 2 cups shredded chicken. I didn’t use as much half and half (to have a heartier chowder) and omitted the cheddar cheese (since I didn’t have any!)
The Typical Mom says
Love Tastefully Simple stuff.
Donna Jayjack says
The husband and I were looking for a bean soup recipe and found it and this one. OMG this is outstanding yes I am eating it as I type. I did yellow potato’s and also added some bacon. I put the bacon in with the onions. This is a keeper for sure.
The Typical Mom says
So glad you loved it, thanks for sharing!
Annie says
I followed to the letter the first time and it was great however I was inspired to modify it the second time. I used twice as much corn because I was trying to use up for frozen corn and I love corn! I added one chopped celery stock and 2 chopped rippened jalapeno peppers with the onions at the start. I also used a whole onion. I also added a tsp of tarragon and a tsp of smoked paprika, it came out fantastic and way tastier the second time!!!
Annie says
Still Annie here, first time I used red potatoes, second time I used Yukon golds… My 2 cents is that Yukon gold was better, they didn’t break up as much.
Kim says
I’ve made this soup at least a dozen times and it is definitely my favorite chowder! It helped me through my transition of becoming a vegetarian. Love it!
Kim says
Hello Kim~ I am a Kim as well ☺ I have been a vegetarian for 19 years & am always looking for a good recipe. I am making this for the first time tonight in my new Instant Pot. Good Luck on the Vegetarian Journey.
Amy Johnson says
I’ve never used an Instant Pot, but this makes me want to get one and sure does look easy.
Paula O’Dell says
I just got myself an instant pot so the first thing I did was got on Pinterest and looked for something to fix that was quick and easy. I found a recipe for corn and potato chowder it was a hit so I will be making it over and over again.
Thank you Paula
Elizabeth says
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!
Michelle says
Delicious! I added ham to it and my family absolutely loved it!
Rose Gomez says
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!
Barb T says
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! ?
The Typical Mom says
Thank you for the message, glad you love them.
Eunmi says
Hi, just a quick question. Do I do “natural release” or “quick release” when it’s done? or does it matter?
The Typical Mom says
I usually do what I call a slow release just moving the steam valve slightly and have it come out slowly.
Alicia says
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.
Faith says
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?
Denver says
This is really good. I followed the recipe and it was easy and very good.
Kristine says
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!
The Typical Mom says
I’m so glad!!
Pattie J says
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!!
The Typical Mom says
Thank you so much for this note, it made me smile.
Leslie says
Do you think this would work usin russet potatoes?
The Typical Mom says
Yes those would be just fine.
Rachel says
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.
The Typical Mom says
No I haven’t sorry.
Bev says
Hi, yes you can make it in pot on stove.Bev
Helen says
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???
Brittany says
God bless America, #firstworldproblems
Katy says
Hahaha! ? Yess!
Todd says
Anything to contribute on the actual dish…or…nah?
Sheri says
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
Brendajos says
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.
Amanda says
Made this tonight very good.
Ruth Sherry says
may be a dumb question, but if using fresh corn from cob- do you cook the corn first?
Bridget says
No don’t cool it, it cools during the pressure cooker part.
Seana says
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
Holly says
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.
The Typical Mom says
Awesome
Ellen says
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.
Stacy says
So yummy!! A ton Of leftovers can I freeze?
The Typical Mom says
Freezing may work, I haven’t tried.
Kinsey says
I tried freezing corn chowder before and the potatoes just turned to mush.
The Typical Mom says
I’ve only used fresh kernels.
Katherine Powderly says
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!!
Brandy says
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!
The Typical Mom says
Awesome!
Dawn says
This was so good. Definitely a keeper!
Emily says
Awesome! My first recipe in the IP. We’ll done!
The Typical Mom says
Yeah!!
Denice says
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!
C S says
With corn and potatoes this is going to be very high in carbs.
Kiera says
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 ?
The Typical Mom says
OH good!!
Brian J. Collamer says
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!!!
The Typical Mom says
Yeah!!
Susan says
Maybe try Carnation 2% evaporated milk instead? I use this for quiche and alfredo sauce and it tastes great.
Rochelle says
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.
The Typical Mom says
OH good!!
Nancy Rolnik says
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.
Gerri Lynn says
Is this recipe good for freezing?
Marie campos says
would a crock pot work
The Typical Mom says
Probably though I haven’t tried, I might put it all in on low for 4-6 hrs and test.
Matt says
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…..
Lindsey says
What would you recommend if cooking on a stove?
createsjg says
yes but an instant pot is wonderful and fast. there are many FB support sites as weil as YouTube demos and Pintrest.
Cheryl Conner says
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.
Sarah Kegley says
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.
Gail says
I do not have a instant pot or pressure cooker. Could I do this in a soup pot on top of stove?
The Typical Mom says
I’m sure you could use recipe as stated and simmer on stovetop until potatoes were soft.
createsjg says
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.
Shantell Bigham says
Would a crock pot work?
Tasha says
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!
The Typical Mom says
I haven’t frozen it yet.
Tracey says
can this be doubled in an instant pot?
Janet says
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.
createsjg says
as long as you don’t overfill.
Tracy Greenfield says
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.
The Typical Mom says
OH good!!
kathy laclair says
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.
The Typical Mom says
OH good!!
Michele says
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!
The Typical Mom says
OH so glad!!
Roz says
How many servings does your recipe make?
Shoni says
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!
The Typical Mom says
Yeah!!
Anne Marie says
Could you use a crock pot to make this, or would it not turn out the same?
Melissa Mailloux says
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!
The Typical Mom says
OH good, glad you found ingredient swaps that worked for you!
Karen says
Made this tonight and it is a hit! I added diced ham and thyme and will be making this again for sure.
Katie says
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!
The Typical Mom says
Yes if you dice them really small it will be smooth, if you want it chunkier just cut the pieces larger.
Elizabeth West says
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
The Typical Mom says
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.
Melissa says
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! ?
Janet says
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!!!
Horace C Elliottp says
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
Carol says
Sounds delicious! Can skim milk be used instead of half and half to reduce fat and calories?
The Typical Mom says
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.
Crystal Wade says
Earned SOOO many brownie points with the husband tonight after making this! Thanks for a wonderful and easy recipe!
The Typical Mom says
OH Yeah!! So glad.
John says
Making it tonight for dinner stay tuned for the results.
123 Wedding Anniversary says
Wow.. It looks delicious and is easy to make. I have tried it and I just love it. Thanks
Cheryl says
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
The Typical Mom says
So glad you liked it!!
Rachel says
I just made a batch and it is so yummy! Looking forward to eating it during the week. Thank you!
Gret says
How many cups of corn is from four ears?
The Typical Mom says
About 2 cups I would say, add more or less to your liking.
Shannon says
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.
The Typical Mom says
OH good!! Great idea
Amy Johnson says
This recipe looks amazing, however I do not own an Instant Pot. What would be an alternative cooking method?
The Typical Mom says
Pressure cooker
KMS says
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!
The Typical Mom says
Glad you liked it!