Instant Pot potato corn chowder recipe is the easy way to make rich and creamy soup. This simple recipe turns summer produce into a delicious meal!
Instant Pot potato corn chowder is a rich and creamy soup recipe! This easy chowder recipe turns potatoes and fresh summer corn into a delicious soup.
Below, you'll find tips to help you customize the soup and other information so that you can make fantastic corn chowder!
What you'll need to make Instant Pot potato corn chowder
- Butter: I use salted butter, but you could use unsalted butter if you prefer.
- Onion: White or yellow onions work well.
- Garlic
- Potatoes: Russet potatoes work well in this chowder.
- Corn
- Chicken broth: I like to use reduced sodium chicken broth so that the chowder isn't too salty.
- Salt
- Pepper
- Dried thyme: If you don't like thyme, substitute another herb of your choosing.
- Sour cream: Full-fat or reduced-fat sour cream will work. Plain Greek yogurt also works well.
- Jack cheese: Another similar cheese will work. Pepper Jack cheese would work well to add a bit of spice to the soup.
How to make Instant Pot potato corn chowder
Step 1: Press sauté.
Step 2: Once the Instant Pot reads hot, add the butter.
Step 3: Stir in the garlic and onion, and sauté for 2 minutes, or until the onion just beginning to brown.
Step 4: Add in corn and mix. Stir constantly and let it cook for another 2 minutes.
Step 5: Add in the potatoes, chicken broth, salt, pepper, and thyme. Mix until combined.
Step 6: Close and lock the lid. Press manual high pressure and adjust the cooking time to 15 minutes. Be sure that the pressure release valve is sealed.
Step 7: Once the cooking time has finished, carefully do a controlled quick release.
Step 8: Stir in the sour cream and cheese until the cheese has melted and everything is combined.
Step 9: Carefully use a hand-held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
Step 10: Adjust the salt and pepper to taste.
Tips
- Vegetarian: To make the soup vegetarian, use vegetable broth in place of the chicken broth.
- Vegan: To make the soup vegan, use olive oil in place of the butter, vegetable broth in place of the chicken broth, and omit the sour cream and cheese. You can use a non-dairy substitute for the sour cream and cheese.
- Dairy-free: To make the soup dairy-free, either omit the sour cream and cheese, or use dairy-free substitutes. Use olive oil in place of the butter.
Recipe FAQs
Yes, you can use frozen corn. You will need about 2 cups of frozen corn for this soup.
Absolutely! Feel free to add in some hot sauce and use pepper Jack cheese in place of the Jack cheese.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup should last for up to 4 days when properly stored in the fridge.
Equipment
- Blender
Ingredients
- 2 tablespoons butter
- ¼ cup diced white or yellow onion
- 1 garlic clove minced
- 3 cups peeled and diced Russet potatoes
- 4 medium ears fresh corn shucked and kernels cut from the cob
- 2 ½ cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ cup sour cream
- ½ cup shredded Jack cheese optional
Instructions
- Press sauté.
- Once the Instant Pot reads hot, add the butter.
- Stir in the garlic and onion, and sauté for 2 minutes, or until the onion just beginning to brown.
- Add in corn and mix. Stir constantly and let it cook for another 2 minutes.
- Add in the potatoes, chicken broth, salt, pepper, and thyme. Mix until combined.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 15 minutes. Be sure that the pressure release valve is sealed.
- Once the cooking time has finished, carefully do a controlled quick release.
- Stir in the sour cream and cheese, if using, until the cheese has melted and everything is combined.
- Carefully use a hand-held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
- Adjust the salt and pepper to taste.
Notes
- Butter: I use salted butter, but you could use unsalted butter if you prefer.
- Chicken broth: I like to use reduced sodium chicken broth so that the chowder isn't too salty.
- Dried thyme: If you don't like thyme, substitute another herb of your choosing.
- Nutrition values are estimates.
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