Easy Instant Pot Potato Corn Chowder

When it comes to comfort cooking, whipping up a savory chowder can be a delightful experiment, especially when you’re armed with the convenience of an Instant Pot. This enticing potato corn chowder lets you enjoy both simplicity and flavor, making it an ideal choice for busy weeknights or when you’re craving a hearty bowl of goodness.

Growing up, chowder nights were a family tradition. My grandmother had a knack for turning humble ingredients into a feast fit for kings, something I’ve adapted into my own cooking repertoire. This dish is a personal favorite, as it brings back memories of laughter, warmth, and the clinking of spoons against bowls as we enjoyed her homemade goodness.

Why You’ll Love This Recipe

There are countless reasons to love this comforting dish. First, the Instant Pot significantly reduces cooking time, allowing you to create a delicious meal in under 30 minutes. Second, the creamy texture and sweet bursts of corn make it a hit for both adults and children. Additionally, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.

Ingredients Notes

This recipe calls for basic pantry staples with a few fresh produce items. Using fresh corn can elevate the flavor, but canned or frozen corn works perfectly when corn is out of season. Yukon Gold potatoes are recommended for their creamy texture and buttery flavor. To give the chowder a spicy kick, try substituting half the sweet corn with jalapeños.

Recipe Steps

Step 1

Begin by setting your Instant Pot to sauté mode. Add a tablespoon of olive oil and cook chopped onions until translucent, usually taking about three minutes.

Step 2

Add minced garlic, stirring for another minute until aromatic. Then, incorporate diced potatoes and corn, ensuring an even mixture.

Step 3

Add in chicken broth, salt, and pepper. Secure the Instant Pot lid and set it to high pressure for 10 minutes. Once done, allow a natural release for 5 minutes.

Step 4

After opening the lid, set the Pot back to sauté mode. Stir in heavy cream to achieve the perfect creaminess, then adjust seasoning if necessary.

Step 5

For added thickness, use an immersion blender to blend a portion of the chowder until you reach your desired consistency.

Storage Options

To store leftovers, allow the chowder to cool completely before transferring it to an airtight container. It will keep in the fridge for up to three days. For longer storage, freeze the chowder in a freezer-safe container for up to three months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave, stirring often.

Variations & Substitutions

If you’re after a vegetarian version, simply substitute vegetable broth for the chicken broth. For a cheesy twist, add a cup of shredded cheddar during the final step. You can also enhance the flavor profile by incorporating cooked bacon or smoked paprika.

Serving Suggestions

This chowder is perfect for a cozy dinner but also makes for a delightful lunch. Pair it with a slice of crusty bread or a fresh green salad to complete the meal. It’s an excellent dish for potlucks and family gatherings, bringing warmth and comfort to the table.

Frequently Asked Questions

Can I make this chowder ahead of time? Yes, you can prepare this chowder in advance and store it in the refrigerator for up to three days. The flavors will intensify over time, making it even more delicious the next day.

How can I make this recipe vegan? To make a vegan version, replace the chicken broth with vegetable broth and swap the cream with coconut milk or a creamy plant-based alternative. The result will still be delectably creamy and satisfying.

What can I do if my chowder is too thin? If your chowder is thinner than desired, consider blending a portion of it or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the reheating process to help thicken it.

Easy Instant Pot Potato Corn Chowder

This creamy and comforting Instant Pot Potato Corn Chowder is a quick and easy meal perfect for busy weeknights. Made with tender potatoes, sweet corn, and a rich broth, it's a family favorite!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb potatoes peeled and diced
• ▢ 1 cup corn kernels fresh or frozen
• ▢ 1 cup chicken broth low sodium
• ▢ 1 cup milk
• ▢ 2 tbsp butter
• ▢ 1 small onion diced
• ▢ 2 cloves garlic minced
• ▢ 0.5 tsp salt to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.5 cup heavy cream
• ▢ 0.25 cup bacon bits cooked, for garnish
• ▢ 2 tbsp chives chopped, for garnish

Instructions

Preparation Steps

• Set the Instant Pot to sauté mode and melt the butter. Add the diced onion and minced garlic, and sauté until the onion is translucent.
• Add the diced potatoes, corn kernels, chicken broth, salt, and pepper. Stir to combine.
• Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, perform a quick release of the pressure.
• Remove the lid and stir in the milk and heavy cream. Use a potato masher to lightly mash some of the potatoes for a thicker consistency, if desired.
• Switch to sauté mode to warm the chowder, stirring frequently until heated through. Adjust seasoning with salt and pepper as needed.
• Serve the chowder hot, garnished with bacon bits and chopped chives.

Notes

This chowder is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.