Instant Pot Corn Chowder – creamy chowder with fresh corn, potatoes, bacon, and cheddar cheese. It cooks in the pressure cooker in just 25 minutes!
Don’t you just love this time of year when the corn is so good?!
I love putting corn is everything during summer. I even have a caramel corn ice cream that includes fresh corn!
This Instant Pot Corn Chowder is a family favorite. I have to double it if I want to have even a drop of leftovers! It has a super creamy base and it’s full of fresh corn, potatoes, cheese, and bacon. How can you go wrong with those ingredients?!
If you’re not into soup during the summer (I get it, it’s a million degrees in Texas right now), cut the corn off the cob and put it in a freezer ziploc bag so you can make this soup when it gets cooler!
Ingredients For Instant Pot Corn Chowder
Scroll down for ingredient amounts!
- Corn – use fresh corn if it’s in season, otherwise frozen is perfectly fine
- Red or gold potatoes – you can totally use russet potatoes if that’s what you have but red or gold potatoes tend to make a creamier chowder
- White onion
- Low-sodium chicken broth – if you don’t have low-sodium broth, lower to amount of salt that you add
- Half and half
- Cornstarch – you are going to use this to create a slurry with the half and half. That will help to thicken the soup.
- Salt and pepper
- Cheddar cheese
- Bacon – pork or turkey, whatever you prefer. You can even leave it out completely!
- Green onions
- Add ingredients to Instant Pot. Add corn, potatoes, onion, garlic, chicken broth, salt, and pepper to Instant Pot
- Cook. Cook on high for 15 minutes; quick release
- Make slurry. Whisk together half and half and cornstarch
- Add slurry to soup. Stir half and half mixture into the chowder
- Continue cooking. Press the saute button and cook until thickened, about 8 – 10 minutes
- Serve. Sprinkle with cheddar, bacon, and green onions before serving
Corn chowder will stay good in the fridge for up to 3 – 4 days. Make sure to store it in an airtight container.
You can reheat on the stovetop or the microwave. If it seems too thick, a splash of chicken broth will help to loosen it up.
I don’t recommend freezing this corn chowder. It has half and half in it and soup made with dairy products tend to change texture when frozen.
Use vegetable broth and skip the bacon to make this a vegetarian soup!
More Soup Recipes
- Creamy Tomato Tortellini Soup
- Broccoli Cheddar Soup
- Autumn Squash Soup (Panera copycat)
- Spicy Coconut Wonton Soup
- Chicken and Wild Rice Soup
- Potato Leek Soup
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- 3 cups fresh corn, about 3 ears (can also use frozen)
- 2 ½ cups peeled and diced red or gold potato
- 1 small white onion, diced
- 3 cloves garlic, minced
- 3 ½ cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup half and half
- 2 tablespoon cornstarch
- 1 cup shredded cheddar cheese
- ½ pound bacon, cooked and crumbled
- 2 green onions, thinly sliced
- To the instant pot, add corn, potatoes, onion, garlic, chicken broth, salt, and pepper.
- Lock instant pot, close pressure valve, and set to high pressure for 15 minutes.
- Quick release the pressure.
- In a small bowl, whisk together half and half and cornstarch. Stir half and half mixture into the chowder.
- Press the saute button and cook, stirring frequently, until the chowder has thickened, 8 - 10 minutes.
- Stir in most of the cheddar cheese and bacon.
- Before serving, top with the rest of the cheese, bacon, and sliced green onions.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 53mgSodium: 914mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 19g