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    Home / Entree

    Instant Pot Corn Chowder

    Published: Sep 25, 2017 / Updated: Sep 21, 2023 by Amy / 5 Comments

    Jump to Recipe Pin Recipe
    Instant Pot Corn and Hashbrown Chowder - delicious, creamy Corn Chowder made in minutes using your Instant Pot! This is so easy to make using frozen corn and frozen hashbrown potatoes. It seriously can't get any easier!
    Instant Pot Corn and Hashbrown Chowder - delicious, creamy Corn Chowder made in minutes using your Instant Pot! This is so easy to make using frozen corn and frozen hashbrown potatoes. It seriously can't get any easier!
    Instant Pot Corn Chowder

    Instant Pot Corn Chowder is so creamy and delicious topped with cheddar cheese and crispy bacon! It is a quick weeknight dinner that's made with frozen corn and frozen diced potatoes. You'll have dinner ready in under an hour!

    Instant Pot Corn Chowder in a bowl with bacon.

    The thing that I love about the Instant Pot is that is has so many functions which means you don't have to use multiple pots and pans.

    The hardest thing about this recipe is cutting up the bacon and a couple of veggies.

    The corn is thrown in frozen, as well as the frozen hash-brown potatoes.

    The bacon is cooked using the SAUTE function, which means there are no other pans to clean!

    Ingredients

    • frozen corn
    • frozen diced potatoes
    • bacon
    • cream
    • fresh thyme
    • garlic
    • salt, pepper
    • chicken stock
    • corn starch

    Instant Pot Cheesy Corn and Hashbrown ChowderHow to make instant pot corn chowder

    Press the SAUTE function on the Instant Pot. Chop the bacon into small pieces and cook until crispy. Leave the bacon grease in the pot and set the bacon aside.

    Saute the onions, red bell pepper and minced garlic in the bacon grease to really take advantage of as much bacon flavor possible!

    Once the bacon is crispy and the vegetables are sautéed, throw in the frozen corn, frozen diced potatoes, chicken stock, fresh thyme and seasonings.

    Press the OFF button to stop the SAUTE function. Press the MANUAL button and adjust the timer to 10 minutes at HIGH pressure. Make sure the vent is in the SEALED position.

    Once the time is up, allow the Instant Pot to naturally release pressure for 10 minutes.

    In a small mixing bowl, whisk the cream and cornstarch together to create a slurry that will thicken the soup.

    Turn the pressure valve to the VENTING position, remove lid and stir in the cream and cornstarch mixture to thicken this chowder up.

    Instant Pot Cheesy Corn and Hashbrown Chowder

    Serve topped with shredded cheese, crispy bacon and chives to make this Instant Pot Corn Chowder even more amazing than it already is!

    Store the chowder, covered in the fridge, for up to 4 days.

    Other recipes you may like:

    • Instant Pot Beef Stew
    • Instant Pot Cabbage Roll Soup
    • Instant Pot Black Bean Soup
    • Perfect Instant Pot Quinoa
    Instant Pot Corn Chowder

    Instant Pot Corn Chowder

    Amy Duska
    An easy and delicious recipe for Instant Pot Corn Chowder!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Pressure 20 minutes mins
    Total Time 40 minutes mins
    Course Entree
    Cuisine American
    Servings 6
    Calories 497 kcal

    Ingredients
      

    • 4-6 strips of bacon chopped
    • 1 small onion chopped
    • 20 oz. frozen corn kernels
    • 32 oz. diced frozen potatoes
    • 1 teaspoon minced garlic
    • ½ cup red bell pepper chopped
    • 1 teaspoon fresh thyme leaves
    • 4 cups chicken stock
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cracked red pepper
    • 1 cup heavy cream
    • 4 tablespoons cornstarch
    • Garnish - shredded cheddar cheese and chopped chives

    Instructions
     

    • Press the SAUTE button on the Instant Pot and cook the chopped bacon until crispy. Remove the bacon and set aside for garnish.
    • Saute the onion, red bell pepper and garlic in the bacon grease for 3-4 minutes. Press CANCEL button to stop the saute function.
    • Add the corn, potatoes, thyme, chicken stock, salt and peppers to the pot. Close the lid and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to 10 minutes at HIGH pressure. Let natural release for 10 minutes and then release steam vent. Once all the steam has been released, remove the lid and stir.
    • In a small bowl, whisk the heavy cream and cornstarch together. Pour into the chowder and stir to combine. Serve topped with shredded cheddar cheese, bacon and chives.

    Notes

    • To Store: Keep covered in the fridge for up to 4 days.
    • To Reheat: Heat on stovetop or in the microwave.
    Keyword corn chowder, instant pot soup
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    Comments

    1. Laurie Pechinak says

      October 13, 2022 at 5:23 pm

      5 stars
      Absolutely delicious.........Husband said I could make it every week.

      Reply
    2. Karen says

      September 10, 2018 at 9:49 pm

      Hi! I just made this recipe and am a bit confused. The recipe calls for 4 tablespoons of cornstartch but in the instructions it says mix cream with flour. Should I have mixed in flour or cornstartch. I did use cornstartch which made it quite thick. Otherwise delicious.

      Reply
      • Amy says

        September 15, 2018 at 9:57 am

        I just corrected the recipe. Thanks for pointing that out!

        Reply
    3. All That I'm Eating says

      September 26, 2017 at 6:27 am

      Well this looks like a bowl of pure comfort! I love chowder so I'll need to give this a try!

      Reply
      • Amy says

        September 26, 2017 at 7:21 am

        It's so easy to make. You'll love it!

        Reply

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