Our easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make this creamy soup with red potatoes and bacon. Served by itself for dinner or with a side of rolls it surely will be your new family favorite meal.
Jump To
- What are the ingredients in potato corn chowder?
- What are the best potatoes for chowder?
- Can you cook frozen corn in soup?
- Can you make Instant Pot potato corn chowder without cream?
- How do you thicken corn chowder?
- Tips for Success
- Instant Pot Potato Corn Chowder Recipe
- Stovetop Method
- Other Instant Pot Recipes you’ll Love
- What do you eat corn chowder with?
- Can you freeze potato corn chowder?
If you’ve been to San Francisco and had the Boudin clam chowder there this reminds me of that kind of soup. Once we got home from a trip there I had to figure out how to make it myself, and quick! With a few trials I perfected it and added to our list of Instant Pot recipes too.
This pot is how we are able to eat together more often because everything cooks SO much faster. You can use a Ninja Foodi or Crockpot Express too. The brand of pot doesn’t really matter but with the Foodi you will need to remember to use the lid that is attached.
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 It starts with two main items from the produce department, corn and potatoes. I usually have a bag of the latter in my pantry since we live in Idaho of course…
What are the ingredients in potato corn chowder?
The first two are obvious. I like red potatoes and fresh corn kernels off the cob are ideal. Beyond that add onions, broth, heavy cream, cornstarch, butter, cheddar cheese and we like either bacon bits or diced leftover ham in it!!
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.
Can you cook frozen corn in soup?
You can use frozen kernels too and I have when fresh doesn’t look great at the store or I’m just trying to do it real quick. 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.
I’ve since made this 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.
Can you make Instant Pot potato corn chowder without cream?
I mean you can do what you want since it is made from scratch homemade by you. If you need a dairy free version I would whisk a bit of cornstarch with coconut milk or cashew milk instead. Difference would be that this isn’t as thick which is why I would whisk in 1 tbsp thickener. It is a great comfort food that can be adjusted to your liking, but just as is it tastes amazing too.
How do you thicken corn chowder?
Use 1 tbsp flour or corn starch, arrowroot is a gluten free choice as well. You will want to whisk this with about 4 tbsp cool water until smooth and then if you don’t think it is thick enough set to saute when done. Allow to bubble and pour this mixture. Stir and in time it will get thicker. As it cools this will thicken too.
Tips for Success
If you haven’t done so already, I HIGHLY suggest getting a non stick pot to avoid the Turn pot off now to avoid burn notice. To make as a Ninja Foodi recipe it already has a ceramic coating so no issues there. For this machine you will use the lid that is NOT attached and the pressure cook button.
I suggest that you mix and match the meat options too. This is a great way of how to cook ham hocks, set in the center so the meat just falls off the bone and you could easily add in bits of made with leftover ham after the holidays.
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!!
My family loves this one. It was one of the first pressure cooker soups we made but still is their favorite even today. There is a printable recipe card below with nutritional information included as well. Of course we love “seeing you” so please come back time and time again to get instructions.
Instant Pot Potato Corn Chowder Recipe
Equipment
Ingredients
- 3 tbsp butter
- 1/4 cup onion, diced
- 3 cup vegetable broth, can use water but this is better
- 6 medium red potatoes, diced
- 4 ears corn, (kernels removed from cob, about 2 cups, can use frozen or canned)
- 2 tbsp corn starch, + 2-3 tbsp water, a bit more cornstarch depending on how thick you want it
- 3 cup half and half
- 3/4 cup cheddar cheese
- 1 pinch 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stovetop Method
You could easily make this potato corn chowder soup recipe on the stove too. You would just follow the directions but add into a large pot over medium high heat. Allow to reach a consistent boil and stir intermittently until russets are as tender as you’d like them to be and thick. Then serve!
Other Instant Pot Recipes you’ll Love
Looking for more Instant pot recipes? More specifically, pressure cooker soups? We have a lot of options beyond this one, some healthy like our homemade Instant Pot chicken noodle soup and others are just feel good comfort food you have to try.
Our Pressure cooker cabbage soup is another creation that uses a lot of vegetables that we love. This Instant Pot split pea soup is homemade! Instant Pot pinto bean soup can start with dry beans or canned. For dessert a simple Instant Pot apple crisp w/ ice cream is yummy for dessert.
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 simple side dish.
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!
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!!
Anything to contribute on the actual dish…or…nah?