Name: Quick & Easy Instant Pot Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: US
Ingredients: 4 slices thick-cut bacon, diced; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 4 medium Yukon Gold potatoes, peeled and cubed; 1 (16 ounce) package frozen sweet corn kernels; 4 cups high-quality vegetable stock, plus more as needed; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper (or less, to taste); Sea salt and freshly ground black pepper to taste; 3/4 cup heavy cream; 3 tablespoons all-purpose flour; 1/4 cup sharp Cheddar cheese, shredded, plus more for garnish; 2 tablespoons fresh green onions, thinly sliced, for garnish

Savor the warmth of a comforting classic, reimagined for the modern kitchen. This Instant Pot® chowder melds smoky bacon, sweet corn, and tender potatoes into a creamy, soul-satisfying soup, ready in under an hour.

Follow The Directions

01

Step

Engage the Sauté function on your 6-quart multi-functional pressure cooker (such as an Instant Pot®). Add the diced bacon and cook, stirring occasionally, until crisp and golden brown (6-8 minutes). Transfer the bacon to a paper towel-lined plate, reserving the rendered bacon fat in the pot.

02

Step

Introduce the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic releases its fragrant aroma (2-3 minutes). Return the cooked bacon to the pot, then stir in the cubed potatoes, frozen corn, vegetable stock, dried thyme, and cayenne pepper. Season generously with sea salt and freshly ground black pepper.

03

Step

Secure the lid of the Instant Pot®, ensuring it is properly sealed. Select the high-pressure setting and set the timer for 10 minutes. Allow the Instant Pot® 10-15 minutes to build pressure.

04

Step

Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions (approximately 5 minutes). Unlock and remove the lid.

05

Step

In a separate small bowl, whisk together the heavy cream and all-purpose flour until smooth. This will prevent lumps from forming in the chowder.

06

Step

Select the Sauté setting once more and bring the chowder to a gentle boil. Slowly drizzle in the heavy cream mixture, stirring constantly, until the chowder thickens slightly (4-5 minutes). If the chowder becomes too thick, adjust the consistency by adding additional vegetable stock until your desired thickness is achieved.

07

Step

Ladle the chowder into bowls and garnish generously with shredded sharp Cheddar cheese and fresh green onions. Serve immediately and enjoy the comforting flavors.

For a smoother chowder, use an immersion blender to partially blend the soup before adding the cream mixture.
Adjust the amount of cayenne pepper to suit your spice preference. A pinch goes a long way!
Feel free to substitute other cheeses for the cheddar, such as Gruyere or Monterey Jack.
If you don't have heavy cream, you can use half-and-half, but the chowder will be less rich.
This chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.