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
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.
Notes
- You can make this chowder vegetarian by using vegetable broth and skipping the bacon.
- Enhance the flavor with hot sauce or shredded cheddar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
