Instant Pot Corn Chowder (or Stove Top)

corn chowder in a bowl topped with bacon and cheddar cheese

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5 from 4 votes

Instant Pot Corn Chowder (or Stove Top)

This creamy and comforting corn chowder recipe comes together easily in either the pressure cooker or stove top!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Author: Katie G.

Ingredients

3 tablespoons unsalted butter
1 medium yellow onion chopped
2 cloves garlic minced
5 cups low sodium chicken broth (or water)
2 1/2 cups red potatoes cut into 1/2-inch cubes
6 ears fresh sweet yellow corn shucked and kernels cut from cob
1 bay leaf
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
1/2 cup lowfat milk
1/2 cup heavy cream
1 tablespoon honey
5 strips bacon cooked and crumbled
Shredded cheddar cheese for garnish
Fresh parsley for garnish

Instructions

Press Saute on your Instant Pot, then add butter and allow it to melt. Add the onion and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 5-6 minutes. Press cancel and add garlic, sautéing for 30 seconds.
Pour in the broth (or water) and scrape brown bits from the bottom of the pot. Add the potatoes, corn, bay leaf, thyme, salt and pepper and stir.
Close and secure the lid, then cook on Manual High for 15 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the lid. Discard the bay leaf.
Press saute. Mix the cornstarch with the milk until smooth, then stir it into the soup, followed by the cream and honey. Use an immersion blender to pulse the soup a bit to thicken it, leaving most of it chunky. Stir, then allow to simmer for 4-5 minutes. Press cancel. Stir in bacon.
Serve garnished with cheese and parsley and, if desired.

Notes

SUBSTITUTIONS

Corn: You can substitute with frozen corn kernels, if desired.
Broth: You can substitute chicken broth for vegetable broth or water.
Cornstarch: You can use arrowroot powder or flour instead of cornstarch.

Storing: Leftover cooked and cooled corn chowder can be stored in an airtight container in the fridge for 4-5 days before reheating and serving.

Freezing: Soups with milk or cream generally do not freeze well as the milk and cream tend to separate when thawing making for a watery version of the chowder. If you must freeze it, keep it in an airtight container or freezer-safe bag for up to 3 months. You may have to blend it fully before serving which will lose its chunky texture, but it will still taste delicious.

STOVE TOP INSTRUCTIONS

1. Add butter to a large pot over medium heat. Add the onion and cook, stirring frequently, until the onion has softened and just starting to brown around the edges. Stir in the garlic until fragrant, about 30 seconds.

1. Add the cornstarch to the vegetables and continue to cook for one to two minutes. (You can also use flour instead of the cornstarch.)

1. Pour in the broth (or water) along with the potatoes, corn, bay leaf, thyme, salt and pepper. Stir and bring to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender, about 10 to 12 minutes. Discard the bay leaf.

1. Add the heavy cream and honey. Use an immersion blender to pulse the soup to thicken, leaving most of it chunky. Allow it to simmer for 5 more minutes, then stir in bacon and garnish with cheese and parsley, if desired.

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