If you’re chasing pure comfort in a bowl, this Instant Pot Corn Chowder is about to steal your heart! Bursting with sweet corn, tender potatoes, and a medley of vegetables, it comes together quickly with help from your trusty Instant Pot. The creaminess, vibrant color, and gentle smoked paprika make it a soup you’ll want on repeat—whether you’re cozying up on a chilly night or making the most of sunny summer produce.

Instant Pot Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Instant Pot Corn Chowder is how it transforms simple, wholesome ingredients into something extraordinary. Each element brings its own personality: the corn delivers sweetness, potatoes give body, and red bell pepper splashes in a brilliant pop of color. Together, they create a chowder that’s irresistibly creamy, filling, and just a touch smoky.

Olive oil: Adds richness and helps soften the onions right at the start for maximum flavor.
Onion (1 medium, diced): Provides the essential savory base that every great soup needs.
Garlic (2 cloves, minced): Gives the chowder a lovely aromatic lift that elevates every spoonful.
Corn kernels (4 cups; fresh, frozen, or canned and drained): The starring ingredient—use the freshest sweet corn you can find for the best pop and sweetness!
Russet potatoes (2 medium, peeled and diced): Make the chowder satisfyingly hearty and help create its creamy texture.
Red bell pepper (1, diced): Adds a subtle sweetness and a burst of color that makes the soup visually irresistible.
Chicken or vegetable broth (3 cups): Forms the flavorful base—choose vegetable broth for a vegetarian version.
Salt (1 teaspoon): Enhances all the flavors in the pot, drawing out the natural sweetness of the corn.
Black pepper (½ teaspoon): Adds gentle warmth and depth to the chowder.
Smoked paprika (½ teaspoon): The secret to that subtle smokiness that makes every bite special.
Heavy cream (1 cup): Guarantees a lush, creamy finish that sets this chowder apart.
Milk (½ cup): Lightens up the cream while keeping things velvety smooth.
Cornstarch (2 tablespoons, optional): Thickens the chowder, especially if you like a heartier embrace in your bowl.
Cooked bacon (4 slices, crumbled, optional): Deliver a savory crunch and smoky depth as a topping.
Fresh chives (2 tablespoons, chopped, for garnish): Brightens the bowl and adds a fresh, oniony note to finish.

How to Make Instant Pot Corn Chowder

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté mode and pour in the olive oil. Once hot, toss in the diced onion and let it sweat for about 3 to 4 minutes, stirring occasionally. When the onion turns soft and slightly golden, add in the garlic. Stir for a fragrant minute—this is where the foundation of delicious flavor begins!

Step 2: Add Vegetables and Spices

Now, stir in the corn kernels, diced potatoes, and chopped red bell pepper. Sprinkle over the salt, black pepper, and smoked paprika. Pour the broth on top and stir everything together so the flavors mingle and get to know each other. This colorful combination is the heart of your chowder.

Step 3: Pressure Cook

Secure the lid on your Instant Pot, making sure the valve is set to sealing. Select high pressure and cook for 8 minutes—enough time for the potatoes to soften and all those flavors to develop. Once the timer beeps, allow a natural release for 5 minutes before carefully quick-releasing any remaining pressure.

Step 4: Add Creaminess

Carefully remove the lid and pour in the heavy cream and milk. Stir gently and watch your Instant Pot Corn Chowder transform into a silky, creamy masterpiece. If you want your chowder even thicker, whisk the cornstarch with a little water and stir it into the soup. Turn the Instant Pot back to sauté and let it simmer for an extra 2–3 minutes until beautifully thickened.

Step 5: Blend for Perfect Texture

For that classic chowder feel, use an immersion blender right in the pot to partially blend the soup. A few pulses is all it takes to make things extra creamy while still leaving lovely chunks of corn and potato. If you prefer a smoother soup, blend a bit more; for rustic texture, blend less.

Step 6: Garnish and Serve

Ladle the hot chowder into bowls, then top with crispy bacon and a generous sprinkle of fresh chives. Each bite will be bursting with flavor, and those little pops of green and savory crunch really seal the deal!

How to Serve Instant Pot Corn Chowder

Garnishes

The crowning glory of your Instant Pot Corn Chowder is what you scatter on top. Crispy bacon bits and vibrant chopped chives are the classics, but feel free to experiment with a sprinkle of shredded cheddar, a dash of hot sauce, or a swirl of sour cream for extra indulgence. The contrasting flavors and colors make every bowl feel special.

Side Dishes

Pair your chowder with a toasty slice of sourdough or a warm, crusty baguette—perfect for dipping and soaking up every drop. For extra freshness, a simple green salad dressed in a bright vinaigrette makes a delightful partner, balancing the rich creaminess of the chowder.

Creative Ways to Present

If you want to wow guests or just treat yourself, serve the Instant Pot Corn Chowder in rustic bread bowls or petite mugs for gatherings. For a fun twist, set out a toppings bar with crumbled bacon, shredded cheese, diced jalapeños, or even roasted corn, so everyone can customize their bowl to their heart’s content.

Make Ahead and Storage

Storing Leftovers

Allow your leftover Instant Pot Corn Chowder to cool to room temperature, then transfer it to airtight containers. It’ll keep beautifully in the fridge for up to 3 days, making it perfect for easy lunches or a quick, cozy dinner later in the week.

Freezing

If you want to stock your freezer with comfort, wait for the chowder to cool completely, then portion it into freezer-safe bags or containers. While the creamy base may separate slightly on thawing, a quick stir while reheating brings it right back together. Just avoid freezing with potato chunks, as their texture can change; pureed chowder freezes best.

Reheating

Warm your chilled or thawed chowder in a saucepan over medium-low heat, stirring gently until hot. If it looks a bit thick, just splash in some extra milk or broth to loosen things up. Microwave reheating works too; cover the bowl and stir halfway through to ensure it heats evenly and retains its delicious creaminess.

FAQs

Can I make Instant Pot Corn Chowder vegetarian?

Absolutely! Simply use vegetable broth in place of chicken broth and skip the bacon, or swap in your favorite plant-based bacon alternative for a smoky crunch.

Do I need fresh corn, or can I use frozen or canned?

You can make Instant Pot Corn Chowder all year round—use fresh corn for peak summer sweetness, or reach for frozen or well-drained canned kernels when corn’s not in season. All versions deliver delicious results.

How can I make the chowder even thicker?

Stirring in a cornstarch slurry (cornstarch whisked with water) before a quick simmer does wonders for thickening the chowder. You can also blend more of the soup with an immersion blender for extra creaminess.

Is this recipe gluten free?

Yes! The ingredients used in this Instant Pot Corn Chowder are naturally gluten free, making it a safe and satisfying option for anyone avoiding gluten.

What protein can I add to make it a heartier meal?

You can easily boost the protein by stirring in cooked, shredded chicken, leftover rotisserie chicken, or even some sautéed shrimp at the end. The creamy base pairs beautifully with a variety of proteins.

Final Thoughts

There’s just something extra special about a big bowl of Instant Pot Corn Chowder—it’s warming, comforting, and completely crave-worthy. Give it a spin in your kitchen to taste those layers of flavor for yourself. Whether you’re sharing with family or enjoying leftovers solo, this chowder is sure to make you smile, spoonful after spoonful.

Instant Pot Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Instant Pot Corn Chowder is a creamy and comforting soup that’s perfect for any season. Packed with sweet corn, tender potatoes, and flavorful spices, this easy-to-make chowder is a satisfying meal on its own.

Ingredients

Scale

For the chowder:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups corn kernels (fresh, frozen, or canned and drained)
2 medium russet potatoes, peeled and diced
1 red bell pepper, diced
3 cups chicken or vegetable broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 cup heavy cream
½ cup milk
2 tablespoons cornstarch (optional, for thickening)

For garnish:

4 slices cooked bacon, crumbled (optional)
2 tablespoons chopped fresh chives

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Instructions

Sauté aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and cook until soft. Stir in the garlic.
Add ingredients: Add corn, potatoes, bell pepper, broth, salt, pepper, and smoked paprika. Stir to combine.
Cook under pressure: Secure the lid, set to high pressure for 8 minutes. Natural pressure release for 5 minutes then quick release.
Finish the chowder: Stir in cream and milk. For a thicker chowder, add cornstarch mixture. Simmer to thicken. Partially blend the soup if desired.
Serve: Top with bacon and chives before serving.