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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 Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 398 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve garnished with cheese and parsley and, if desired.

Notes

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

Nutrition Information

Calories 398kcal (20%) Carbohydrates 41g (14%) Protein 12g (24%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 55mg (18%) Sodium 399mg (17%) Potassium 683mg (20%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 823IU (16%) Vitamin C 11mg (12%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 398

% 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.