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creamy instant pot corn chowder for busy mamas

Creamy Instant Pot Potato Corn Chowder Recipe

Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Waiting on Instant Pot to Build Pressure: 10 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 579kcal
A thick and creamy soup full of fresh corn, hearty potatoes, and, most importantly, flavor! Husband-approved and kid-friendly.
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Equipment

  • Instant Pot Duo Plus 6-quart
  • Williams Sonoma Goldtouch® sheet pan with wire rack

Ingredients

  • 9 strips bacon
  • 6 cups thickly diced Russett potatoes (7-8 potatoes)
  • 6 ears corn, shucked and kernels cut off
  • 2 yellow onions
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 3 tsp butter
  • 1/4 cup white wine (optional)
  • 2 cups half and half
  • 4 oz. cream cheese
  • 1 cup cheddar cheese, grated
  • 2 TB cornstarch
  • Kosher salt and black pepper, to taste

Instructions

  • Step 1: Preheat the oven to 400º F. Lay bacon strips on a wire rack set on a rimmed baking sheet. Bake for 20 minutes. Set aside to cool.
  • Step 2: Prepare onion, potato, corn, and garlic.
  • Step 3: Set the Instant Pot to Saute. Add butter. Once melted and bubbling, add diced onion. Once softened (3-4 minutes), add minced garlic, Italian seasoning, and red pepper flakes. When the spices are fragrant (about 30 seconds), add corn and potato. Mix well.
  • Step 4: Deglaze the pot with chicken stock and white wine. Season soup with kosher salt and black pepper. Set Instant Pot to “Pressure Cook” for 4 minutes. On some models, this is the manual setting with high pressure. Release pressure after 5 minutes (flip the tab on the top from Seal to Vent).
  • Step 5: Turn Instant Pot back to Saute and add half and half, cream cheese, and cheddar cheese. In a separate bowl, add 2 TB of soup to cornstarch. Mix and add back to soup. Stir the soup until all added ingredients are melted and combined well. Chop 5-6 strips of bacon and add back to the soup. Reserve leftover bacon for garnishing.
  • Step 6: Garnish soup with more chopped bacon, cheddar cheese, sour cream, and candied jalapenos (all optional). Enjoy!

Notes

You can sub in frozen corn instead of fresh corn, especially if you're in a hurry. You'll need about 4.5 cups of frozen corn, or about 24 oz. Instead of cooking it on high pressure with the rest of the ingredients, you’d add it at the end to warm it up, along with the cream cheese, half and half, and cheese. 

Nutrition

Calories: 579kcal