Name: Instant Pot Corn Chowder Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: Fresh Sweet Corn: 6 ears fresh sweet corn Bacon: 6 strips bacon, sliced into ½” lardons Sweet Onion: 1 large sweet onion, diced to ½” Carrots: 2 medium carrots, diced to ½” Celery: 2 stalks celery, diced to ½” Garlic: 4 cloves garlic, minced Russet Potatoes: 1 pound russet potatoes, peeled and diced into 1.5″ chunks Kosher Salt: ½ teaspoon Ground Pepper: ½ teaspoon Thyme: 1 sprig fresh thyme Bay Leaf: 1 whole bay leaf Cornstarch: 2 tablespoons Heavy Cream: ¾ cup Chives: Chopped fresh chives (to garnish)

Jump to Recipe

There’s something deeply comforting about a creamy bowl of Instant Pot Corn Chowder, brimming with sweet corn, smoky bacon, tender potatoes, and a medley of vegetables. What I love most about this recipe is how it captures the sunny flavors of fresh summer corn and transforms them into a cozy meal you can whip up any time of year. It’s the perfect harmony of salty-sweet, hearty and light, with every ingredient playing a key role. If you’re searching for a fast, fuss-free way to enjoy a classic chowder night, this Instant Pot Corn Chowder is absolutely destined to become your new family favorite.

Instant Pot Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Instant Pot Corn Chowder is a breeze, and each item brings something important to the table—whether it’s the fresh sweetness of corn, the irresistible crunch of bacon, or the lush richness of cream. Take a moment to appreciate just how these simple building blocks turn into something extraordinary when combined.

6 ears fresh sweet corn: Fresh kernels are the heart of this chowder, bursting with natural sweetness and sunshine.
6 strips bacon, sliced into ½” lardons: Bacon adds smoky depth and that tantalizing crispy finish every good chowder deserves.
1 large sweet onion, diced: The sweetness and subtle sharpness of onion form an aromatic foundation.
2 medium carrots, diced: Carrots bring a whisper of sweetness and that gorgeous pop of orange color.
2 stalks celery, diced: Celery offers a fresh, slightly peppery crunch that balances out the flavors.
4 cloves garlic, minced: Fresh garlic infuses the whole batch with depth and warmth.
1 pound russet potatoes, peeled and diced: Potatoes give body and starchy comfort, soaking up all those big flavors.
½ teaspoon kosher salt: Enhances every ingredient, helping their flavors shine through.
½ teaspoon ground pepper: For a gentle, earthy heat that lingers in every spoonful.
1 sprig fresh thyme: A sprig of thyme perfumes the chowder with herbaceous notes as it cooks.
1 whole bay leaf: Just one bay leaf adds irresistible depth to the broth.
2 tablespoons cornstarch: This is the magic ingredient for that classic creamy-chowder consistency.
¾ cup heavy cream: For luscious, dreamy richness that ties it all together.
Chopped fresh chives, to garnish: A final sprinkling of chives brings color and an oniony kick to the finish.

How to Make Instant Pot Corn Chowder

Step 1: Prep and Slice Your Corn

Start by shucking the corn, removing every last bit of husk and silk. Place an ear of corn stem-side down in a large bowl, then slice the kernels off carefully from top to bottom, rotating as you go. This method not only keeps your kitchen tidy but also helps collect all those bursts of golden sweetness. You’ll end up with about four heaping cups of fresh corn kernels—the absolute pride of this Instant Pot Corn Chowder.

Step 2: Crisp Up the Bacon

Line a plate with paper towels and heat up your Instant Pot using the “Saute” function, set to Medium. Scatter in your sliced bacon and let the pieces render and turn golden, stirring occasionally for even browning. Once they’re deliciously crisp and fragrant, transfer them to your paper towel-lined plate to drain. Don’t toss that bacon fat—it’s flavor gold.

Step 3: Sauté the Aromatics

Lower the heat to “Low” and toss in your diced onion, carrot, and celery, stirring to coat the veggies in that savory bacon goodness. Let them soften and become translucent without browning, about 5 to 6 minutes, then toss in the minced garlic and cook for just another minute—it’s all about building sweet, mellow flavor as the foundation of your Instant Pot Corn Chowder. Press “Cancel” to stop sautéing.

Step 4: Add Corn, Potatoes, and Flavor Agents

Pile in your corn kernels, potato chunks, 2 cups of water, and a sprinkle of salt and pepper. Throw in your thyme sprig and bay leaf on top. Give everything a good stir—it’s already looking (and smelling) like comfort.

Step 5: Pressure Cook to Perfection

Seal your Instant Pot’s lid and set the pressure valve to sealing. Set it to High Pressure for 8 minutes. It’ll take a little time to come to pressure, so relax and let the magic happen! Once done, carefully quick-release the steam until the float valve drops.

Step 6: Remove Herbs and Prep to Thicken

Carefully open the Instant Pot (letting the steam waft away from you). Snag the bay leaf and thyme with tongs and discard them—you’ve extracted every last drop of their goodness into the chowder.

Step 7: Add Creaminess

Return to “Saute” on Medium to bring your soup back to a gentle simmer. Whisk the cornstarch with a tablespoon of water to make a smooth slurry, then stir it into the pot along with the heavy cream. Let it bubble for a few minutes to thicken to that dreamy chowder consistency.

Step 8: Finish with Bacon (and Taste!)

Fold in half the crispy bacon, then sample the chowder for seasoning—add a touch more salt or pepper as needed. That little bit of bacon throughout adds a pop of flavor in every bite.

Step 9: Serve and Garnish

Ladle your piping hot Instant Pot Corn Chowder into bowls, then top with the remaining bacon and generous sprinkles of chopped chives. Each bowl is as pretty as it is delicious!

How to Serve Instant Pot Corn Chowder

Garnishes

Don’t skip the finishing touches! A scattering of crispy bacon and finely chopped chives not only looks beautiful but also amps up the flavor and texture. If you’re feeling fancy, a dollop of sour cream or a few shreds of sharp cheddar make each bite even more memorable.

Side Dishes

A warm loaf of crusty bread or pillowy dinner rolls is practically a requirement for dipping and savoring every last drop of chowder. If you prefer something lighter, try a simple green salad with a tangy vinaigrette—its bite will contrast beautifully with the rich, sweet flavors of the Instant Pot Corn Chowder.

Creative Ways to Present

For a special touch, hollow out sourdough rolls to make bread bowls and ladle in the chowder—always a hit with guests and kids alike! Or, serve your Instant Pot Corn Chowder in small mugs for an appetizer at a cozy dinner party. A swirl of extra cream or a handful of microgreens will elevate your presentation instantly.

Make Ahead and Storage

Storing Leftovers

Let any leftover chowder cool to room temperature before storing. Transfer it to an airtight container and tuck it into the fridge, where it will stay fresh and tasty for 3 to 4 days. The flavors meld and deepen overnight, so a bowl the next day is sometimes even better!

Freezing

Instant Pot Corn Chowder freezes surprisingly well, though the cream and potatoes may change texture slightly after thawing. Pour cooled chowder into freezer-safe containers (leaving a little room for expansion), seal, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

To reheat, pour your chowder into a saucepan and warm it gently over medium-low heat, stirring occasionally. Avoid boiling, as this can make the cream separate. If the chowder seems too thick after reheating, just stir in a splash of milk or broth until it reaches your desired consistency.

FAQs

Can I make Instant Pot Corn Chowder with frozen corn?

Absolutely! While fresh corn gives the brightest, sweetest flavor, you can substitute with frozen corn kernels—just use the same quantity. No need to thaw; add them straight into the pot.

Is there a vegetarian version of this chowder?

Yes! Omit the bacon, sauté your veggies in butter or olive oil, and swap vegetable broth for added flavor. A sprinkle of smoked paprika or a bit of liquid smoke can mimic that rich, smoky taste bacon provides.

Can I use milk instead of heavy cream?

You sure can, although the result will be a bit lighter and less velvety. Whole milk or half-and-half work best to maintain creaminess, but feel free to use what you have on hand for Instant Pot Corn Chowder.

Do I need to peel the potatoes?

Peeling the russets is recommended for a classic, creamy chowder, but if you love the rustic vibe (and the extra nutrients), you can certainly leave the skins on—just scrub them well first.

How do I avoid curdling when adding cream?

Be sure to add the cream after pressure cooking and keep the heat gentle during the final simmer. Avoid boiling vigorously once dairy is added; slow and steady gives you that silky, smooth texture.

Final Thoughts

There’s nothing quite like the joy of sharing a meal that feels both nostalgic and new, and this Instant Pot Corn Chowder is exactly that kind of magic in a bowl. It’s quick, satisfying, and loaded with the freshest flavors. Invite your loved ones, set out some warm bread, and let this cozy chowder steal the show at your next mealtime!

Instant Pot Corn Chowder Recipe

★★★★★

5 from 24 reviews

Author: Noah
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting Instant Pot Corn Chowder recipe that is perfect for a cozy night in. Loaded with fresh sweet corn, bacon, vegetables, and a touch of cream, this chowder is bursting with flavor and is easy to make in the Instant Pot.

Ingredients

Fresh Sweet Corn:

6 ears fresh sweet corn

Bacon:

6 strips bacon, sliced into ½” lardons

Sweet Onion:

1 large sweet onion, diced to ½”

Carrots:

2 medium carrots, diced to ½”

Celery:

2 stalks celery, diced to ½”

Garlic:

4 cloves garlic, minced

Russet Potatoes:

1 pound russet potatoes, peeled and diced into 1.5″ chunks

Kosher Salt:

½ teaspoon

Ground Pepper: