Instant Pot Corn Chowder

5 from 5 votes

This creamy Instant Pot corn chowder is loaded with sweet corn, tender potatoes, crispy bacon, and cheddar cheese. It cooks quickly in the pressure cooker, then half is blended for a thick, creamy broth without flour. Smoked paprika and fresh basil add even more flavor to this easy, hearty chowder.

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Prep Time15

Cook Time20

Total Time35

Servings:

Author: Molly Thompson

INGREDIENTS

1 Tablespoon olive oil
5 slices thick cut bacon cut into chunks
1/2 cup chopped yellow onion (about 1/2 medium onion)
1/4 cup chopped celery about 1 stalk
1 red bell pepper diced
3 cloves garlic minced
5 cups corn kernels (from 4-5 ears of corn), frozen works too
1 1/2 lb red potatoes diced into 1/-inch chunks
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
3 cups vegetable broth or chicken broth
1 cup shredded cheddar cheese
1 cup heavy cream o
1/4 cup fresh chopped basil
Garnish: basil, bacon, corn kernels, black pepper

INSTRUCTIONS

Set the instant pot to saute mode and add 1 tablespoon of olive oil. When it’s hot, add the sliced bacon and cook for 6-8 minutes, or until crisp, then remove the bacon to a paper towel to top the corn chowder at the end.
1 Tablespoon olive oil, 5 slices thick cut bacon
Use the bacon fat to cook the vegetables. Add the yellow onion, celery and bell pepper and cook, stirring frequently for 3-4 minutes, until soft and the onion is translucent. Sprinkle in the garlic and cook for another 1-2 minutes until fragrant. Add in the corn, diced potatoes, salt, pepper and smoked paprika and stir until combined the press cancel to stop the saute function.
1/2 cup chopped yellow onion, 1/4 cup chopped celery, 1 red bell pepper, 3 cloves garlic, 5 cups corn kernels, 1 1/2 lb red potatoes, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper
Pour in the chicken stock or vegetable broth and stir quickly to combine then close the lid, turn the vent to the sealing position and pressure cook (manual cook) on high for 10 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure then start counting down. When the time is up, carefully quick release the Instant Pot by turning the vent to the venting position to let all the steam out quickly.
3 cups vegetable broth
Carefully transfer half of the soup to a high speed blender and blend until completely smooth. You could also use an immersion blender to blend half of the soup to your desired consistency. If it’s in a blender, pour the soup back into the Instant Pot with the cheese and heavy cream. Stir in the chopped basil.
1 cup shredded cheddar cheese, 1 cup heavy cream o, 1/4 cup fresh chopped basil
Serve with more fresh basil, crisp bacon, extra corn kernels and fresh cracked black pepper.

Notes

Slow cooker: cook the bacon in a medium saute pan over medium-high heat on the stove top then remove the bacon to a small bowl and cook the vegetables in the rendered fat. Transfer everything to the slow cooker with the rest of the ingredients and cook on low for 6-8 hours. Follow the directions to blend half of the soup and add the cream.

Dairy-free: use coconut cream and nutritional yeast in place of heavy cream and cheddar cheese.

Vegan: omit the bacon and saute the vegetables in olive oil. Use vegetable broth and the same modifications as above for the cream and cheese.

Storage: Place the cooled soup in an airtight container in the fridge for up to 5 days. You can also place it in a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge and warm on the stove.

Nutrition

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