For a richer flavor, consider using roasted corn kernels. Simply roast the corn in the oven at 400°F (200°C) for about 15-20 minutes before adding it to the Instant Pot. If you prefer a smoother chowder, you can use an immersion blender to partially blend the soup after cooking. Be careful not to over-blend, as you want to retain some texture. Garnish with fresh chives, crumbled bacon, or a swirl of sour cream for an extra touch of flavor and visual appeal. Adjust the amount of salt and pepper to your personal preference. Taste the chowder before adding the cream and make any necessary adjustments.
Instant Pot® Corn Chowder
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS24
Experience the comforting warmth of this creamy corn chowder, effortlessly crafted in your Instant Pot. Fresh corn kernels mingle with tender potatoes in a rich vegetable broth, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol48 mg
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Fiber5 g
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Protein6 g
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Saturated Fat9 g
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Sodium570 mg
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Sugar5 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Turn on your Instant Pot and select the 'Saute' function. Add the butter and let it melt completely. Add the diced onion and minced garlic and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
02
Step
15 mins
Turn off the 'Saute' function. Add the corn kernels, diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot. Stir well to combine all ingredients. Close and lock the lid of the Instant Pot, ensuring the pressure valve is sealed. Select 'High Pressure' and set the timer for 15 minutes. Allow the Instant Pot to come to pressure, which will take approximately 10-15 minutes.
03
Step
15 mins
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully release any remaining pressure manually using the quick-release method. Unlock and remove the lid of the Instant Pot. Using a ladle, remove about 1 cup of the cooked potatoes and corn from the pot and place them in a separate bowl. Mash the mixture with a fork until it reaches a slightly chunky consistency. Return the mashed potatoes and corn to the Instant Pot.
04
Step
10 mins
Select the 'Saute' function once again. Gently pour in the heavy cream and stir to incorporate it into the chowder. Cook, stirring frequently, until the soup has thickened to your desired consistency. This should take about 5-10 minutes. Be careful not to boil the cream.
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Ellis Koss
Jun 30, 2025The natural pressure release is key for the creamy texture. Don't skip that step!
Delaney Halvorson
May 25, 2025This recipe is a lifesaver! So quick and easy, and the chowder is incredibly delicious. My family loves it!
Lyla Gutmann
Mar 31, 2025I added a pinch of cayenne pepper for a little heat, and it was amazing! Thanks for the great recipe!
Kirstin Bauch
Mar 25, 2025I used frozen corn because fresh wasn't available, and it still turned out great!