This easy Instant Pot corn chowder recipe is perfect for a quick and hearty meal. It is made with tender corn kernels, potatoes, onions, bacon, and a creamy broth that is packed with flavor. Using the Instant Pot allows for a hands-off cooking experience, making this recipe ideal for busy weeknights. Serve this creamy corn chowder with crusty bread for a satisfying and comforting dinner.
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- Turn on the Instant Pot and select the Saute function. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot, add the diced onion and minced garlic. Saute until the onion becomes translucent.
- Add the frozen corn, diced potatoes, chicken broth, dried thyme, salt, and pepper to the pot. Stir well to combine.
- Close the lid of the Instant Pot and set the pressure release valve to the Sealing position.
- Select the Manual or Pressure Cook function and set the timer for 7 minutes on high pressure.
- Once the cooking time is up, perform a quick pressure release by carefully turning the pressure release valve to the Venting position. Be cautious of the hot steam.
- Open the lid of the Instant Pot and stir in the heavy cream. Use an immersion blender to partially blend the soup, leaving some chunks of corn and potatoes for texture. Alternatively, remove 2 cups of the soup and blend until smooth in a blender before returning it to the pot.
- Taste the chowder and adjust the seasoning with salt and pepper if needed.
- Serve the Instant Pot corn chowder hot, garnished with the reserved crispy bacon and chopped fresh parsley.
