This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Perfect for a quick weeknight dinner that effortlessly comes together in under 15 minutes! Rich, creamy, and savory comfort food that’s sure to be a crowd-pleaser at any party or gathering. A vegetarian and naturally gluten-free recipe that everyone can enjoy!
Variations & Substitutions
Russet potatoes. If you don’t have russet potatoes on hand, you can substitute them with Yukon gold potatoes or red potatoes. Corn. Use fresh, frozen, or canned sweet corn! If using frozen corn, there’s no need to thaw it beforehand. The Instant Pot will handle the cooking perfectly, preserving the corn’s natural sweetness. Cheddar cheese. Use Monterey jack cheese or gouda cheese as a substitute. Half and half. You can use whole milk as a substitute; however, the chowder might result in a slightly thinner texture. For a richer substitute, you can use heavy cream. Fresh parsley. While it’s an optional ingredient, you can add parsley as a garnish for a refreshing flavor! To make your soup heartier, you can add more vegetables like carrots, red bell pepper, or celery! For a spicy kick, add diced jalapeño, red pepper flakes, or cayenne pepper. Add smoked paprika for a smoky flavor.
📖 How to make this instant pot corn chowder recipe
Step 1:Set your Instant Pot to sauté mode and add butter, allowing it to melt. Step 2:Once the butter is melted, add the diced onions and cook them until they are soft. Step 3:Pour in the vegetable broth, diced potatoes, sweetcorn, salt and pepper. Step 4Close the lid of the Instant Pot and ensure the steam valve is closed. Set the pressure to high for 10 minutes. Step 5:Once the cooking cycle is complete, do a quick release of the pressure and carefully lift the lid when all the steam has dissipated. Step 6:In a small cup, whisk together 1 to 2 tablespoons of water and cornstarch until it forms a smooth mixture. Step 7: Switch the Instant Pot to sauté mode again to allow the mixture to come to a boil. Add the corn starch mixture to the pot and stir well. Step 8:Gradually add the half and half and cheese, stirring continuously until the mixture thickens slightly. Step 9:Once thickened to your liking, serve the soup and top it with chopped parsley, if desired.
👩🏽🍳 Tips for the best instant pot corn chowder
⭐ Dice the potatoes into small, even chunks to ensure they cook uniformly and absorb the flavors of the broth and corn.
Make sure your cornstarch mixture is smooth and lump-free before adding it to the pot to avoid clumps in your chowder. When adding half and half and cheese, keep the Instant Pot on low to avoid curdling. Gentle heat will blend the dairy smoothly into the chowder. This recipe calls for a quick release to stop the cooking process immediately and prevent overcooking the potatoes.
🍴 How to serve instant pot corn chowder
This comforting and hearty soup is perfect for any season! Serve it with crusty bread, a fresh green salad, steamed vegetables, or as an appetizer to your main course.
🍴Storage and reheating suggestions
To store leftover corn chowder, place it in an airtight container in the refrigerator for 3-4 days. Reheat it in the instant pot, stovetop, or microwave before serving. To freeze corn chowder, transfer it to a freezer-safe container and store it for up to 2-3 months. When ready to serve, thaw it overnight in the refrigerator before reheating.
🍴 More delicious soup recipes
If you like this recipe, check out my other delicious soups:
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