Instant Pot Corn Chowder
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There’s something magical about a bowl of corn chowder, especially when it’s made in the Instant Pot. This version is one of my absolute favorites—it’s rich, creamy, and brimming with flavor, yet comes together in a fraction of the time thanks to that trusty pressure cooker. The combination of sweet corn, tender Yukon Gold potatoes, and crispy smoky bacon makes every spoonful feel like comfort food at its finest.
What I love most is how effortlessly this chowder transforms simple ingredients into something deeply satisfying. The bacon adds a savory backbone, while the corn and potatoes bring natural sweetness and heartiness. It’s the kind of meal that feels indulgent but is surprisingly easy to pull off—even on a busy weeknight.
Whether you’re curled up on a chilly evening or just need a quick dinner that delivers big comfort, this chowder is a go-to. It’s cozy, crave-worthy, and guaranteed to warm you from the inside out.
Ingredients for Instant Pot Corn Chowder
- BACON
- ONION
- COLORED BELL PEPPERS
- GARLIC
- FRESH OR FROZEN CORN
- YUKON GOLD POTATOES
- SALT
- PEPPER
- THYME
- BAY LEAVES
- SMOKED PAPRIKA
- CHICKEN STOCK
- CORNSTARCH
- HALF AND HALF
- SHARP CHEDDAR CHEESE
Instructions for Instant Pot Corn Chowder
The magic starts by sautéing chopped bacon right in the Instant Pot until it’s crisp and golden. Once cooked, the bacon is removed and set aside, but don’t skip the next step: sautéing onion, bell pepper, and garlic in those savory drippings. The aroma alone is worth making this recipe—it smells like pure heaven.
Next, you’ll stir in the corn and diced potatoes. I love using Yukon Gold potatoes because they hold their shape beautifully and add a creamy texture without falling apart. For the corn, fresh off the cob is terrific when it’s in season, but frozen corn works perfectly too—that’s what I used here, and it was delicious.
Once the veggies are in, you’ll add chicken stock and seasonings. Fresh thyme adds a lovely herbal note, but dried thyme works just fine. A touch of smoked paprika brings warmth and depth to the broth. Pressure cook for 5 minutes.
To finish, stir in a mixture of half-and-half and cornstarch to thicken the chowder, then add in shredded cheese for that creamy, cheesy goodness that makes this dish so satisfying.
Frequently Asked Questions
How do I thicken the chowder?
The cornstarch mixed with half and half helps thicken the soup. If you want it thicker, you can mash a few potatoes directly in the pot or add a little extra cornstarch slurry.
Can I make this ahead of time?
Absolutely. The chowder stores well in the fridge for up to 3 days. Reheat gently on the stovetop or using the sauté function in the Instant Pot.
Can I freeze leftovers?
Because of the dairy, the texture may change slightly when frozen. If you plan to freeze it, consider leaving out the half and half and cheese, then adding them fresh when reheating.
What toppings go well with corn chowder?
Try extra crispy bacon, shredded cheese, chopped green onions, or a sprinkle of smoked paprika. A warm biscuit or slice of cornbread on the side is also perfect!
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Creamy Vegetable Chowder
- Cheesy Chicken Chowder
- Instant Pot Ham and Potato Chowder
- Easy Clam Chowder
Instant Pot Corn Chowder
Real Mom Kitchen
Equipment
Ingredients
- 4 bacon strips diced into small pieces
- ½ diced onion
- 1 cup colored bell peppers chopped
- 1 Tbsp garlic minced
- 3 cups corn kernels fresh or frozen
- 4 Yukon gold potatoes peeled and diced into small cubes
- ¼ tsp salt
- black pepper to taste
- 3-4 sprigs fresh thyme or 1/2 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika
- 3 cups chicken stock
- 2 Tbsp cornstarch
- 1 cup half and half
- 2 cups sharp cheddar cheese shredded
Instructions
- Press ‘SAUTE’ button on Instant Pot. Add the bacon pieces, and saute until it turns crisp. Transfer on a plate lined with a paper towel. Pour off the bacon grease leaving a tablespoon or two in the pot to saute the veggies.
- Add onions and peppers. Saute until the onions are translucent.
- Next, add the 1 Tbsp of minced garlic and saute until fragrant.
- Add 3 cups of corn kernels, along with the diced potatoes.
- Add salt, pepper, thyme sprigs or dried thyme, bay leaves, and smoked paprika. Add chicken broth and mix well.
- Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Set to manual for 5 minutes.
- Mix the cornstarch with the half-and-half and set it aside.
- Allow a natural pressure release for 5 minutes. Then do a quick release of any leftover pressure. Discard the bay leaves and thyme sprigs if used.
- Press the ‘CANCEL’ button and turn on the ‘SAUTE’ button. Once the chowder begins to bubble, whisk the cornstarch together again and add the cornstarch slurry mixture to the pot whole stirring. Keep stirring the soup until it thickens. Press ‘CANCEL’ to turn off the ‘SAUTE’ mode.
- Add 1 cup of shredded cheddar cheese. Mix well until all the cheese has melted. Then add the remaining cup of cheese and bacon.
