Home Dishes & Beverages Soups Broth & Stock Recipes

Instant Pot Corn Chowder

Name: Instant Pot Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Ingredients: 4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups); 2 cans (14-1/2 ounces each) chicken broth; 3 cups fresh or frozen corn; 1 medium onion, chopped; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons cornstarch; 1 cup half-and-half cream; 1 cup shredded cheddar cheese; 6 bacon strips, cooked and crumbled; Chopped fresh parsley

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2 quarts)

Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Instant Pot Corn Chowder Recipe photo by Taste of Home

Next Recipe

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Directions

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.