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!
- Corn – use fresh if it’s in season, otherwise frozen is perfectly fine
- Red or gold potatoes
- White onion
- Low-sodium chicken broth
- Salt and pepper
- Cheddar cheese
- Green onions
- Add corn, potatoes, onion, garlic, chicken broth, salt, and pepper to Instant Pot
- Cook on high for 15 minutes; quick release
- Whisk together half and half and cornstarch
- Stir half and half mixture into the chowder
- Press the saute button and cook until thickened, about 8 – 10 minutes
- Sprinkle with cheddar, bacon, and green onions before serving
My favorite pressure cooker is this Crockpot Multicooker.
It functions as a pressure cooker, slow cooker, you can saute in it, and keep things warm for hours. I got rid of my other slow cookers when I got that one because I love it so much.
How Long Is Corn Chowder Good For?
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.
Can You Freeze Corn Chowder
No, 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.
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 tsp salt
- ½ tsp black pepper
- 1 cup half and half
- 2 tbsp 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