The Best Instant Pot Corn Chowder You’ll Ever Make (Creamy, Easy & Delicious)
If you love warm, cozy comfort food, then you’re in for a treat. Let me be honest with you—this Instant Pot corn chowder is one of those recipes I made once and immediately knew I had to share.
I came up with the idea on a cold evening when I just wanted something creamy, hearty, and quick.
I didn’t want to spend hours in the kitchen, and the Instant Pot saved the day. This chowder turned out so good that I couldn’t stop eating it, and I’m pretty sure you’ll feel the same way.
Let’s dive in, and I’ll walk you through everything step by step.
Why Instant Pot Corn Chowder is So Good
Corn chowder has always been one of my favorite soups, but making it on the stove can take time. The Instant Pot changes everything. With just one pot, you sauté, cook, and simmer all in less than 30 minutes. The flavors get locked in, the corn tastes sweet and fresh, and the creamy broth is pure comfort.
The best part? It works all year round. In summer, you can use fresh corn. In winter, frozen or canned corn works perfectly. It’s a recipe that’s flexible and forgiving, which makes it even better.
Ingredients You’ll Need
I want to keep this as simple as possible. You don’t need fancy or expensive ingredients—just basic things you probably already have. Here’s what I use:
- Corn – fresh, frozen, or canned (all work great).
- Potatoes – Yukon gold or russet for that creamy texture.
- Onion – adds depth to the flavor.
- Carrots & Celery – classic soup veggies that balance the sweetness.
- Garlic – because every good soup needs garlic.
- Chicken or Vegetable Broth – your base for flavor.
- Heavy Cream or Half-and-Half – makes it rich and creamy.
- Butter & Olive Oil – for sautéing and flavor.
- Seasonings – salt, pepper, thyme, paprika (adds a little warmth).
- Optional – bacon for topping, shredded cheese, or green onions for garnish.
Step-by-Step: How to Make Instant Pot Corn Chowder
I’ll break it down into simple steps so you can follow along easily.
1. Sauté the Veggies
Turn your Instant Pot to Sauté mode. Add butter and olive oil, then toss in onions, carrots, celery, and garlic. Cook until they soften and smell amazing. This step builds the flavor foundation.
2. Add Potatoes and Corn
Next, add the potatoes and corn. Stir everything together so the flavors mix well.
3. Pour in the Broth and Seasonings
Add chicken or veggie broth, thyme, paprika, salt, and pepper. Stir well, making sure the potatoes are covered with liquid.
4. Pressure Cook
Close the lid, set the Instant Pot to High Pressure for about 10 minutes, then let it release naturally for 10 minutes before doing a quick release.
5. Make It Creamy
Once cooked, open the lid. To thicken, mash some of the potatoes against the side of the pot or use an immersion blender for a creamier texture (but leave some chunks—that’s what makes chowder so good). Stir in cream or half-and-half.
6. Add Toppings and Serve
Top with crispy bacon, shredded cheese, or fresh herbs if you like. Serve hot and enjoy every spoonful.
Tips for the Best Corn Chowder
Here are a few things I’ve learned making this recipe multiple times:
- Use sweet corn if you can—it makes a huge difference in taste.
- Don’t skip the sauté step—it brings out deep flavors.
- Adjust thickness by blending more or less of the soup.
- Add heat with cayenne or red pepper flakes if you like spice.
- Double the recipe if you’re feeding a crowd—the Instant Pot can handle it.
Variations to Try
This chowder is super flexible. Here are some fun twists:
- Bacon Corn Chowder – stir in crumbled bacon for smoky flavor.
- Cheesy Corn Chowder – add shredded cheddar or pepper jack.
- Seafood Corn Chowder – add shrimp or crab at the end of cooking.
- Vegetarian Corn Chowder – use veggie broth and skip bacon.
- Spicy Corn Chowder – add diced jalapeños or hot sauce.
What to Serve with Corn Chowder
This soup is filling on its own, but if you want a complete meal, pair it with:
- Crusty bread or garlic bread.
- A fresh green salad.
- Grilled cheese sandwiches.
- Biscuits or cornbread on the side.
Storing and Reheating
Corn chowder makes amazing leftovers. Here’s how to keep it fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Skip the cream if you plan to freeze, then add cream after reheating (otherwise it can separate). Keeps for 2–3 months.
- Reheat: Warm on the stove or in the microwave, stirring often. Add a splash of broth or cream if it’s too thick.
Why You’ll Love This Recipe
- It’s quick and easy—done in under 30 minutes.
- Uses simple, budget-friendly ingredients.
- Creamy, hearty, and comforting.
- Flexible—you can make it vegetarian, cheesy, spicy, or meaty.
- Perfect for weeknight dinners or cozy weekends.
Honestly, once you try it, you’ll keep coming back to this recipe again and again.
FAQs About Instant Pot Corn Chowder
Q1: Can I make this chowder dairy-free?
Yes! Use coconut milk or almond milk instead of cream. It will still be creamy and delicious.
Q2: Can I use canned corn?
Absolutely. Fresh, frozen, or canned all work well. Just drain canned corn first.
Q3: How do I thicken the chowder without cream?
You can blend a portion of the soup or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Q4: Can I make this ahead of time?
Yes, you can cook it, cool it, and store in the fridge. Reheat before serving. It often tastes even better the next day.
Q5: Can I add protein like chicken or ham?
Definitely! Add cooked shredded chicken or diced ham at the end before serving.
Q6: How long does it take from start to finish?
Around 25–30 minutes, including sautéing, pressure cooking, and finishing with cream.
Final Thoughts
There you have it—my favorite Instant Pot corn chowder recipe. It’s cozy, creamy, and comforting, yet simple enough for any night of the week. I promise once you try it, you’ll keep it on repeat. So grab your Instant Pot, a bag of corn, and let’s make this bowl of happiness together.
