Instant Pot Corn Chowder (or Stove Top)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Corn Chowder (or Stove Top)
Description
This corn chowder features a base of butter-sautéed onions and garlic combined with chicken broth, diced red potatoes, fresh sweet corn kernels, and aromatic seasonings like bay leaf and Italian herbs. Cooking under pressure in an Instant Pot tenderizes the vegetables quickly. The chowder is thickened by stirring in cornstarch mixed with milk, then finished with heavy cream and a touch of honey for balanced sweetness. Pulsing with an immersion blender adds creaminess while retaining some chunkiness.
Bacon is cooked and stirred in last, contributing smoky, savory notes, while shredded cheddar cheese and fresh parsley garnish the soup to round out its flavors. For stove-top cooking, the process starts with sautéing the vegetables before simmering the soup until potatoes are tender, followed by similar finishing steps.
The chowder serves well as a comforting appetizer or light meal. It can be stored in the refrigerator for several days and reheated gently. Freezing is possible, though cream-based soups may separate; blending fully after thawing can restore smoothness but alters texture. Substitutions for corn, broth, and starch are available for dietary preferences or ingredient availability.
Ingredients
- 3 tablespoons butter unsalted
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 5 cups chicken broth or water, low sodium
- 2 1/2 cups potato cut into 1/2-inch cubes, red
- 6 ears yellow corn shucked and kernels cut from cob, fresh sweet
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/2 cup milk lowfat
- 1/2 cup heavy cream
- 1 tablespoon honey
- 5 trips Bacon cooked and crumbled
- cheddar cheese for garnish, shredded
- parsley for garnish, fresh
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
- Store leftover chowder in an airtight container in the refrigerator for 4-5 days; reheat gently.
- Freezing cream-based chowders may cause separation; if freezing, blend after thawing to improve texture.
- Frozen corn kernels can substitute fresh corn if needed.
- Chicken broth may be replaced with vegetable broth or water according to preference.
- Arrowroot powder or flour can be used instead of cornstarch for thickening.
- For stove-top, sauté vegetables, add broth and other ingredients, simmer until tender, then finish with cream and garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 399mg | 17% |
| Potassium | 683mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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