If you’re looking for a fast, delicious, and hearty meal, look no further than here! This Instant Pot Corn Chowder is a perfect meal for Fall, Winter, Spring, and even Summer because the Instant Pot doesn’t heat up the entire house!

This post may use affiliate links. While they cost you nothing extra to use, I am compensated for them. Thank you for your support! You can view my privacy policy here.

Ingredients in Instant Pot Corn Chowder:

5 large red potatoes, peeled and cut into 1/2 inch cubes
1 carton of chicken stock
3 cups of frozen corn
1 medium onion, diced
1/2 tsp garlic powder
2 tbsp cornstarch
1 cup heavy cream
1 cup shredded colby-jack cheese
6 bacon strips, cooked well
salt and pepper to taste
parsley for garnish

Directions:

First, put the potatoes, chicken stock, corn, onion, and garlic powder into the instant pot. There is no order here – just get them all in there.

Then press the soup button (high pressure for 15 minutes) and move on your merry way.

When 15 minutes is up, quick release the pressure. It may be helpful to do a controlled release at first because of the starches in the potatoes.

In a small bowl, mix together the heavy cream and cornstarch until it’s smooth.

Add the cornstarch mixture to the Instant Pot and cook on the Saute setting for about 5 minutes or until the soup starts to thicken. It will thicken further as it cools.

Stir in the cheese and bacon – save some extra bacon for garnish if you’d like.

When I serve my corn chowder, I often top it with diced red pepper and sometimes parsley. It gives it both a little bit of flavor as well as some color and crunch.

Variations to Instant Pot Corn Chowder:

There are so many ways to vary this recipe. You can substitute some of the corn for other veggies too, like more potatoes. Of course then it would be potato chowder… Or you can substitute cauliflower for the potatoes and make it lower in carbs. Using creamed corn will make it thicker, too – and sweeter if you prefer a sweeter chowder.

Can you freeze it?

You definitely can freeze it! I usually make a huge batch and freeze at least half. Sometimes I’ll pull out a bag of frozen soup and throw it in the crock pot in the morning. By dinnertime, I’ve got a delicious hot and hearty meal that took literally 5 minutes for me to put in the slow cooker.

How long does Instant Pot Corn Chowder last?

I would say that you could keep it in your refrigerator for about 3 days and in your freezer for approximately a month. Because of the heavy cream and cheese, it isn’t the most shelf stable soup you can make. If you want it to last longer, freeze it before adding the heavy cream and cheese. At that point you could freeze it without difficulty for about 2 months. *Be sure to get all of the air out of the bag – there’s not much that tastes worse than freezer-burned soup!

What is the difference between chowder and soup?

Chowder typically contains potatoes and is much thicker and creamier than soup.

What could I serve this with?

The best thing about instant pot corn chowder is that you can eat it by itself as a meal with bread and salad, or you can eat it as a side to any meatless meal. I prefer a nice crusty loaf of french bread and lots of butter…but that’s also why I have to spend a lot of time on the treadmill. So if you’re not into burning it off, maybe skip the buttered bread!

Instant Pot Corn Chowder

Other Instant Pot Recipes:

Instant Pot Apple Pie Rice Pudding
Instant Pot Chicken Bacon Corn Chowder
Instant Pot Chicken and Wild Rice Soup
Instant Pot Lemon Blueberry French Toast