Instant Pot Potato Corn Chowder
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So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!
I told you – I really am obsessed with my new Instant Pot.
I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.
But Ben did confess that he doesn’t think he can eat soup anymore.
So if anyone wants to come over for recipe testing, you are all invited.
Because Ben has just been fired.
But! Before he was let go, he did tell me how much he loved this chowder.
It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.
Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.
So who’s coming over for the next IP soup recipe?
I’m thinking we make Olive Garden’s Zuppa Toscana!
Instant Pot Potato Corn Chowder
Ingredients
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 4 red potatoes, chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this – it was AMAZING. I used fresh corn cut off the cob and I’d recommend that, as it makes the corn-flavor deeper.
This was delicious! And so easy, with minimal clean up. Next time we’d add a little extra bacon, but otherwise it was perfect!
This is one of our favorite instant pot recipes! The only changes I make is using fresh parsley, sage, and thyme and chicken stock instead of veggie broth. 10/10 would recommend
I changed nothing from the recipe and it was perfection. Such an easy quick meal for cold winter nights.
This was amazing! I added diced ham and 1 cup of white wine with the broth. Definitely making this again. Thanks for another great recipe.
Really great recipe! I only had 1/2 cup of cream so I used that and a 1/4 cup of whole milk and it still turned out super rich and delicious. Next time I might try with just the milk since I don’t normally keep cream on hand.
This is the bomb! my only regret is not comparing the picture to the ingredients, those chives would have been great on top. Paired with a loaf of home made crusty bread, and so fast to make! Thank you!
Oh this was the best over the winter here in the NC mountains. My wife is gluten free so we were able to use corn starch (not quite as much as the flour) and it worked great. Wonderful recipe with gluten free crisp bread..thanks!!
Shocked! This was so good and easy. I love the smokey flavor (from the paprika?) I did bacon bits since I didn’t have bacon on hand. Chicken broth, russett potatoes. So good, it’s going on our Go-To-Favorites list. Thanks! I love a good 20 min meal. Going to to try it with biscuits next time
Add chicken? But fabulous as is!
Recipe is delicious; however I can make this on the stovetop in the same amount of time to use the Instant Pot:) Regardless… yum!
Very good! Having a snow storm here in NY and wanted some comfort food. It was delicious! I think I will put a little less thyme in it next time. I liked how the Cayenne added some secret heat to it. I also tossed in some cubed ham after it was cooked until heated through.
So delicious. Also made it vegan subbing cream for coconut cream and no bacon… still delicious.
Making today … just wondering if you can make it the “day of” so to speak and put it in the fridge and reheat adding bacon when reheated and like lump crab meat when warming up … Looking for some meals that i can make that morning and eat that night. If no response, i’ll try and let you know 🙂
Delicious soup. Made tonight. Definitely comforting on a cold winter’s night. Family loved it. The children added grated Colby jack cheese. Added extra crispy bacon for the topping along with the chives. It was a hit!! TY!
Made this recipe nightshade-free by using sweet potatoes instead of red ones and using white pepper instead of cayenne pepper. Im so happy with the results! What a bomb recipe❤️
Spectacular i added some smoked Salmon at the end to give it a unique taste, which was a bonus.
Perfect! I added an extra slice or two of bacon just because I can. Based on what I keep in stock, I used 2 cans of corn, russet potatoes, Better than Bouillon chicken paste for the broth, half and half instead of heavy cream. Topped with shredded cheddar and green onions. We loved it and will make it often! Thanks!
Absolutely delicious….this is my ‘go to’ soup when it’s a cold damp day! I have made this several times. I do not put the bacon back in when you add the potatoes and corn, I prefer it crunchy, so add it to the top with scallions and a lil scoop of shredded cheddar. I use whole milk vs. heavy cream, and the extra calories are not missed! Great recipe.
I have not made this yet, but I look forward to it. It’s my favorite soup to eat. I don’t have an instant pot though. I assume it would just take longer to cook, right?
I made 2 reg. recipes of this for my kids and a 1/2 for my husband and I. The half is perfect in my smaller instapot. I cut the thyme and it’s still yummy.
So easy! Made as directed but used chicken stock instead of vegetable stock. It was delicious. Will definitely make again.
Are you supposed to keep the bacon grease on there for the Onion abs garbling to cook in?
I left the bacon grease (about two tablespoons) in my instant pot to saute the onions and garlic. It added extra flavor.
This is a fabulous tasting soup.
This is a bowl of perfection that I can’t wait to make again!
Made it as is and it was perfect! Had been looking for a replacement for my crockpot potato corn chowder for the instapot and this did the trick.
Delicious!!! Made this tonight and it was the first soup recipe in the new ninja foodie! I mashed the potatoes a bit for a thicker soup once it was cooked (personal preference) but other than that followed directions exactly! Definitely will make this again-my boyfriend and I both gobbled it up.
Just made this for me and my husband. And this was our first time using our Breville Fast Slow multi cooker on the pressure cooker setting. Wow! So Fast and so delicious! We turned this vegetarian by eliminating the bacon and using a tablespoon and a half of butter to saute the onions and garlic. Also, I have no idea where to get chives so we just used a little green onion as garnish. Next time, I think this will be even better if I chop the potato pieces a little bigger. This was a great learning experience for me to get acquainted with my new pressure cooker!
This was very good. I subbed Trader Joes Chicken apple sausage cut up vs bacon since we don’t eat pork. I also reduced the pressure cook time to 7 mins. Everything was great. I used fresh corn and corn cob broth I had frozen from last summer. This was the perfect recipe to put them to good use. thanks
So easy, and hearty <3 .. only difference I would do next time is save an extra slice or two of bacon to garnish on top with.
Made it vegan. Plant based chorizo instead of bacon and silk brand non-dairy heavy cream. Delicious!
I used this recipe and substituted veg stock for chicken stock, added 3 Serrano chopped peppers, chopped smoked chicken and top with cornbread croutons and shredded cheese. I used to make this on the stove and took 4-5 hours. Now even with prep under an hour.
I’m just wondering…. do you leave the skins on the potato’s or off?
Super yummy! I like my soups extra thick so I ended up simmering it a bit longer in the instant pot! I am new to the instant pot world so I am really happy that I got to utilize it in this recipe.
So yummy. My first Instant Pot recipe and it was delicious. I followed exact since it was my first time doing it and would only make a few recommendations. As another cook suggested, make the bacon as you usually would and just use some oil for the onions and garlic. The pot got really hot with the bacon nearly burning the bottom of the pot. Also wouldn’t use so much flour next time, and if you do use it, blend with some of the hot broth and then pour it in. Don’t mix with cold cream. I also stuck the hand blender in for a few turns which made it super thick and yummy.
Our favorite soup! I use chicken broth instead of vegetable broth and add beef kielbasa. Delicious!
This was great! Easy! I added carrots and blended it with my immersion blender when it cooled. Will definitely make again.
This was delicious! I doubled the cream and flour, because I like my chowder creamy. My 12 year old twin picky eaters both went back for seconds. This was quick and easy enough to make even on nights when I get home late.
I made this tonight – the first thing I cooked in my new Instant Pot – and it was so delicious, I had two bowls. Although I did go a little bit wrong at one point, misreading 3/4 cups of cream as three quarters of a cup of cream. I didn’t have that much cream so I improvised with whole milk and it still turned out amazing. I have printed the recipe out and stuck it to my fridge and will definitely be making this again!
It is 3/4 quarters of a cup of cream – not 3-4 cups.
I made this tonight and it was so delicious and easy. I added some celery, carrots, and red pepper and it was perfect.
Super easy and oh so delicious!! Cayenne pepper is a must.
I love this recipe. After having made it several times I have made a few tweaks for my own preferences.
1. I use fresh corn in the summer, using the cobs to make my own corn stock, instead of using vegetable stock. Four to five ears of corn are generally sufficient.
2. After cooking the bacon, I drain the fat and return two tablespoons to the pot.
3. I added celery as a substitute for the garlic since, while I love garlic, the feelings are not reciprocated.
4. I use milk instead of heavy cream.
If you skip the fresh corn and homemade stock, this recipe takes no time.
This is a family favorite! So easy to make and so yummy!
I cannot say enough good things about this recipe. It’s an absolute winner, I’ve made it a few times and it always gets rave reviews. The only thing I do differently is use fresh corn shaved off the cob instead of frozen. About 5-6 cobs of corn works perfectly. Thank you for this delicious, easy to follow recipe. So perfect for summer!
I love this chowder! The only thing I do different is fry bacon in skillet then add the grease to Instapot. For some reason I always get the “burn” sign when I fry up in Instapot. I make this way to often 🙂
This chowder is now my favourite to make. So delicious and hearty. My kids also love it! I had to switch the corn with carrots, as my son doesn’t like corn, and it works wonderfully.
Quarantine deliciousness!!!!!!!
I LOVE this simple recipe! I left out the bacon (have vegetarian peeps) & added red bell pepper & cumin; makes this dish into a nice southwestern soup ^_^
Made this delicious chowder last week and I’m making it again today. It is so creamy and because of the potatoes, very filling. Easy to make and family will enjoy it.
Note; because I was out of vegetable stock, I used chicken stock. So good I’m using chicken stock again. This is great for cold weather dinner with some crusty bread and a side salad.
I have been making this once a week for the last 3 months. I actually had the flu on Christmas and since my husband can only make toast I could only muster about 10 minutes of energy to cook so corn chowder was our dinner. I have the recipe committed to memory. I do it a tad different. I have precooked bacon so bacon, garlic, onion cut potatoes and spices go in with a few drops of olive oil on sauté to brown the potatoes and cook down the onions. Then I add the corn and broth. Cook as directed and finish as directed. Yum every time! I have had to make it x2 and x2.5 because of all the people who have been invited to eat with us by my kids!
I followed the directions exactly as written. In test tasting it, I knew that I was going to need to doctor it up. There really was no flavor. I am a big corn chowder fan, so I was so disappointed. I wound up adding more salt, pepper and a can of creamed corn. It came out okay but next time I will use my stand by recipe and allow myself the time to make it in.
So what is your stand-by recipe? How does it differ?
it tastes okay. not my favorite recipe. i felt like it needed more flavor. but in general this recipe has the best recipes!!!!
Try adding some cumin & a dash of Bragg’s amino acids to fill out the flavor profile 😉
Soooo good! The only thing I did differently is that, instead of using flour and heavy cream to thicken it, I took the cooked soup (without chicken) and put some in a cup with a little flour and blended it in the Magic Bullet, then mixed it back in. It was soooo good!
I’ve been getting more and more into Instantpot recipies. This will be one of many that I’m keeping.
Cheyenne pepper heated it up a bit and great bacon taste with some crunch. I even added a bit of real bacon bits.
Awesome anytime but especially on a cold winter day.
Hard crust French bread is a plus!
Keep the recipies coming!
Hello, As I’m sitting here eating my corn chowder..I figured I’d share the things I did change and would change. First, I never add my bacon to the chowder because it will end up mushy. So, I made about 10 strips and add it to the finished soup.
And what i will change when I make this again..And let me tell you I WILL make this again. Is the flour. It was very over powering. I had to add more vegetable broth and spice to kill the flour flavor. I will use corn starch next time. The reason this happens is, when you make a roux you burst the flour molecules and it makes a sauce that doesn’t taste like flour. So you could make a roux or use corn starch. Other then that this is a wonderfully quick stew. I will be revisiting this. Thank you!
Do you substitute the corn starch 1 for 1? Thanks
Use half the amount of corn start…
Talked my Dad into buying an instant pot and we’re making this his forst meal! Its so delicious!!!
This was so delicious! I made a few changes to include more veggies and make it gluten and dairy free: added a chopped carrot and a celery stalk, blended about 3/4 of the chowder in a high-speed blender when it was finished pressure cooking and added back in the bacon at the very end. This made it nice and thick without having to add cream and flour. The whole family loved it and will make on a regular basis.
Super tasty!!! I like spice so I added a jalapeno with half the seeds, additionally I had some white wine leftover so I used that to deglaze the pan while cooking the onions/garlic. I also took someone else’s suggestion to add carrots and quickly emulsify it at the end for a more thick texture 🙂 Will definitely make this again! Thank you for this!
This is amazing. I’ve made it almost every week for the last few months. It has so much flavor. I add a squeeze of lemon, but that’s just a personal preference. I have my MIL an instant pot for her birthday, and this was the first recipe I gave her.
I made this tonight and it was great. I doubled it in my 8 qt Instant Pot with no problem. I used 6 pieces of bacon instead of 8 but wished I hadn’t after tasting the final product. It really does add to the flavor so don’t skimp there. I also did 3 pounds of small yellow potatoes and used chicken stock instead of vegetable, which I find sweet & don’t care for in my soups. Lastly, I added Better than Bouillon instead of salt to my taste. It was a keeper.
Phenomenal! Used homemade chicken stock from the freezer, subbed russet potatoes and almond milk, and added diced ham. So perfect for this cold, rainy night. All of my kiddos loved it.
Forgot to mention that I also added cauliflower! I always add cauliflower to any soup that has potatoes for extra nutrition and creaminess.
This was soooo awesome! Even my picky teen lives this!
Thank you so much for this recipe!
Best potato and corn chowder I’ve had in a long time! Everyone in my house loved it! We are all getting ready to start the 21 day fix program and were wondering if you knew the container counts? Of course we’d probably have to leave out the bacon and heavy cream
Unfortunately, I do not. Sorry! But I’m so glad you enjoyed the recipe. It’s such a cozy soup! 🙂
This was absolutely delicious! The bacon worked so well in this recipe. The fat from it served as the oil for sautéing the veggies, and it worked beautifully! If you like it spicy, add a little more cayenne pepper than it calls for. I did three pinches, and it really kicked it up a notch. The recipe is already perfect as is though.
Is there something you can sub for half and half if you are lactose intolerant? Thanks! Sounds delicious!
I read another recipe that called for coconut milk, I’d try that!
My family members had nothing but good things to say about the corn chowder. When I try it next, I’ll leave out the bacon and see what my resident vegetarian thinks.
AMAZING! Soooo Gooood Used fresh corn and added carrots and celery from the farm. Skipped the bacon. Thank You!
This was really enjoyable.
Jut had to let you know, this recipe for Insta pot Potato Corn chowder was absolutely wonderful.I ate about an hour ago and I have not quit bragging about it. Thanks so much for this recipe.
Never quit bragging! I love this one too!
I used white potatoes & subbed half and half for the heavy cream, added a bay leaf while cooking & mixed in lump crab at the end. Amazing!! All of your IP (and regular) recipes are spot on. Thank you!
How much lump crab did you use?
This was our first instant pot recipe and it was delicious! Very easy to follow the recipe, thank you!
Awesome! We love hearing that!
This has so much flavour. I added a bay leaf and used chicken broth and russet potatoes because that is what I had. I’m imagining that I could also throw in leftover chicken. Definitely a keeper! Thank you!
I’ve made this a couple times already it’s so good! I’ve added roasted chicken breast to it and cheddar cheese too too change it up!! Thanks for the recipe
Not sure how your chowder turned out white…using vegetable stock turned it brown. Taste is good otherwise.
Pretty good though I probably underseasoned it – should have tasted it after adding the cream and added more salt and pepper – perhaps that’s why my husband wasn’t overly enthusiastic about it. Used frozen fire-roasted corn. Made it in a Mini and did not need to halve the recipe though I needed to leave out a little bit of broth in order not to exceed the 2/3 fill line.
I think it was most likely the flour …It made mine have a very heavy flour taste. Next time keep your cream seperate and use a 1 to 1 tation of cold water and corn starch. Also, keep your bacon grease and you can add some in at the end for a little more bacon flavor. I do this because I dont add my bacon back into the soup until I serve so it remains crunchy. Hope this helps.
Really delicious! Will make again!
Making this now for the second time. It got rave reviews from my family. My brother-in-law insisted it was reminiscent, but better than his mom’s soup he had growing up. Paired it with dinner rolls. I love your site. I’ve used other recipes here as well. Never a disappointment.
We love hearing that!
Really excellent and fast. I actually used sweet potato because that is what I had. I also blended it a little at the end with immersion blender. So delicious!
I bet that was a great addition!
This is so easy and tasty! Love your recipes! I used beef stock because it’s what I had, I also used corn starch instead of flour. I used more cayenne because I like spice and it has a nice burn to it. Turned out great and my husband is a big fan. I’ll definitely be making it again.
Very good! I cut the recipe down for the 3qt Instapot. Also added 6oz of 1/2” cubed chicken and upped the time 4 minutes.
Thanks for sharing!
Chungah, I just discovered your site & love it already! Whipped up this amazing recipe this afternoon (not a better day to do it than in the middle of a bad snowstorm!) & my hubby wolfed down 3 bowls full! Coming from a man who claims to be sick of soup, that’s a pretty big deal! Best part – I cut & freeze fresh corn in the summer Then boil the cobs & freeze the stock….omg, So good for soups like this one! Added several carrots (always forget to count!) along with the potatoes & corn, then shredded Asiago cheese to top bowls with spare bacon. So Pretty. So Goooooood!
Thank you so much for your feedback!
Made this for dinner tonight and it was delicious and so easy and quick to make. Even my toddler loved it, though I’m sure when we have it for dinner again in 2 days he will hate it. ♀️ Thanks for another great recipe!
How does one know if it is boiling in the instapot when it is closed?
The Instant Pot should not be closed when using the sauté setting.
Excellent! Wish I had a crusty bread on hand. I imagine this would not freeze well lest the potatoes turn to mush! Guess we will be eating it all week for lunch. The added a dash of hot sauce as I could not find the cayenne pepper in my cupboard. I will add a bit of grated parmasean or cheddar cheese before serving. Thank you!
Luckily it makes for great leftovers! Thanks for sharing 🙂
The first time I made this I followed the recipe and it was good, the second time I added chicken, green chilies and smoked paprika topped with crispy onions and it took it to a whole new level!
Just made this (with a few modifications) and it was delicious! We don’t eat pork so I omitted the bacon. I used chicken stock and included 1/8 tsp of cayenne, so that added a boost to the flavor. One minor mod: for the last step I set my Instant Pot on medium heat for the sauteing – it was boiling vigorously so I figured it was hot enough.
One question: When you specify “4 red potatoes” about how much by weight do you mean? I didn’t have red potatoes, but used 1 pound of small white potatoes, and it worked fine. It could easily have taken another half pound of potatoes, I think.
Thanks for the great recipe! I’m going to explore more on your site 🙂
1 average-size red potato weighs anywhere from 6 to 7.5 ounces. I hope that helps, Cathrin!
This was damn delish! I skipped the step in taking the bacon out and added the onion and garlic a little early a. I also used canned corn kernels since I didn’t have frozen. It was soooo yummy! This was a great 1st recipe to use the Instant Pot I was gifted. Thanks for sharing it!
Thanks for sharing!
I have russet potatoes and chicken stock on hand. Will that work?
Yes and yes! 🙂
This recipe with the vegetable stock Tate’s like absolute crap! Better to go to food network or allrecipes version! The vegetable stock over powers the corn,bacon and spices. I have had many chowders in my life after we made this we went out to Panera to eat. Save yourself the trouble.
Tom, I’m sorry this recipe did not turn out the way you had imagined. But vegetable stock has a very, very, very mild taste so it is very hard to believe that that would overpower something as strong as the bacon. Perhaps you can substitute water instead?
Also, let’s spread some kindness around here. We’re just making some recipes. Thanks! 🙂
I wonder if there is some confusion between stock and broth. Broth is quite light but cooking stock can be quite dark.
Bland bland bland. Granted I skipped the bacon as I’m vego but even with adding green chilies and more cayannr pepper I found it bland
Ron, I’m sorry this recipe did not turn out for you but please note that by omitting the bacon, you are completely altering the recipe.
Try adding some cumin & a dash of Bragg’s amino acids to fill out the flavor profile 😉
What is a good dish to pair this with?
Crusty bread and a bottle of wine! 🙂
Amen!
I made this either chopped up kielbasa instead of bacon bc that’s what I had on hand and it was delicious.
Thanks for sharing, Paget!
Everyone loved this recipe!!! Thank you! Cznt wait to try another one tomorrow 🙂
Do you add the corn frozen, or thawed?
You can add them frozen or thawed.
Unfortunately I became pescatarian before I found all of the delicious recipes on your website. I want to try the corn and potato chowder but the bacon ingredient is a no go. Any good substitutes? And can you use fresh corn cut from the cob? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
any suggestions for substituting wheat flour with either tapioca or arrowroot? Want to make this gluten free.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
You can use corn starch to thicken a lot of recipes. You just need to cut it to half of the flour amount. I haven’t done it on this recipe but have on many others, and it turns out fine.
Does it matter what size of instant pot you have when cooking?
Yes, the size of the Instant Pot can matter.
Just made this and it tastes delicious. I have a little more then expected, does it freeze well?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
Made this tonight for dinner and it was super yummy! I’m still getting used to my new insta pot. This is a great recipe for new insta pot users to try. My recipe that I usually make I use creamed corn. I used that instead of the frozen and it still turned out just fine. Thanks for this recipe! I’m off to try your Zupa Toscana!
Oh awesome! Let us know how you like the other recipe! 🙂
This chowder was amazing – everyone who ate it loved it!! I will definitely be making it again. I used chicken broth instead of vegetable broth and corn starch instead of flour, but everything else was by the recipe. This truly was damn delicious!!
Since i don’t eat pork or beef, can you think of a suitable substitution? I really want to make this but I want it to be worth my while. 🙂
You could simply omit the meat or replace it with chicken if you prefer.
Hi, Can this be doubled? Im using an 8qt instant pressure cooker.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This is the 2nd recipe I have attempted in my new Instant Pot… it came out perfect!
The first one was the Beef Stroganoff recipe from the site. Both are definitely keepers.
The way the recipes are written on this website are so easy to follow… I’m so glad I find this blog.
Keep the Instant Pot recipes coming – PLEASE!
So happy you like them! We will keep them coming! 🙂
I made this delicious and pretty recipe last night and it’s destined to become part of the regular rotation. My picky husband was very happy (although I served him his portion before adding in the spinach). I made this in the 3 quart Instant Pot and it worked just fine – it probably took a bit longer to saute the veggies due to less space in the pot. Thank you!
Great you enjoyed it!
I’m a vegetarian, would this recipe still be amazing without the bacon?
Yes, absolutely! 🙂
I made this tonight and it was delicious! I had leftover fresh corn that I cooked a couple of days ago for a salad. I used it (about 5 ears) instead of the frozen corn and it came out great! The texture of the corn was nice and crisp. The corn I used was boiled for 4-5 minutes on the cob. I also used “Better Than Bouillon” vegetable base for the broth. Super tasty recipe! I am a new Instant Pot user and this is the best recipe I have made so far. Thank you!
That’s great! Sounds yummy!
Thank you for this recipe! I had some coconut milk that needed to be used so subbed that for the heavy cream. Also added in some cilantro when thickening at the end (rather than using thyme earlier on). I puréed some for my toddler and he loved it too! Hooray for a meal the whole family enjoys!
Great to hear your whole family enjoyed it!
My Instant Pot does not allow adjustments for low med high when using the manual setting. Please advise.
The standard setting should work just fine.
Oh my gosh, this is so good!
I, too, am a big fan of Instant Pot and can’t wait to see what you create next! For this recipe, is there any substitute for thyme? My family really dislikes the flavor. Thanks for all you do!
Yes, of course! You can substitute with another herb such as oregano or basil if you prefer!
I made this on the stove in a Dutch oven and it turned out wonderfully! It was a huge hit with my family. Thank you! I love your recipes.
What is the cooking time of cooking on top of stove or do I need to pre cook the potatos.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks delicious. This is on my menu for this weekend. What size red potatoes did you use?
I used small red potatoes, but larger ones can be used – they just need to be chopped smaller. Hope that helps!
It’s your fault that I had to buy an Instant Pot. Thank you very much!
Hah! Sorry! 🙂
Hi! Can I substitute vegetable stock for chicken stock? I don’t have any vegetable stock on hand.
Yes.
Can I use this recipe for the 3qt Instant Pot or is it too much ingredients? If I don’t want to use heavy cream/dairy, can I substitute it with something else?
I actually have not tested this in a 3-qt IP so I cannot say with certainty – sorry! Same goes for the heavy cream/dairy. As always, please use your best judgment regarding substitutions and modifications.
instant pot told me to halve any 6 qt recipe.
i wish that all instant pot recipes stated the size pot. it would be easier to adjust the recipe
I just made this. It is very good! I made it even better by throwing in schredded sharp cheddar cheese once the thickening was complete. Exceptional!
This looks so yummy!! Perfect recipe I can’t wait to try this at home!! Although I try to stay away from milk products I’m thinking about substituting the heavy cream w unsweetened coconut milk and adding a creamy flavor with nutritional yeast?! I hope it comes out good hehe thanks for the recipe!! I forward all ur recipes to my best gfs ❤️
Hi Chungah, are there a non-dairy alternatives to the heavy cream in your recipes?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I typically use unsweetened almond milk. It’s not as rich and creamy as heavy cream, but still gives it some creaminess.
What I do is to remove a few/some of the potatoes and blend them in a blender or with an immersion blender. Not really creamy, but lovely and thick with no dairy.
Love that idea!
I did mine with Belsoy soya creamer. I put one 250 ml container and it was the perfect consistency. I also added carrots and celery to the veggies. Good thing too because the potato were overcooked and just melted in the soup. I had regular chunk too, so maybe make them a bit bigger, if not it’s tasty anyway!
Can’t wait to try this in my instant pot! Also, I volunteer as tribute to taste all your delicious soups if that also means I can hang out with Butters 🙂
Perfect. You can babysit Butters. 🙂
Looks amazing! Can’t wait to try. Do you think this could be modified with 2% milk vs heavy cream? Thanks!
Yes, absolutely. It may be less creamy but it still should work just fine!
Use evaporated milk instead!
Do you have a recipe to cook on the stove? Looks delicious!!!!
Not at this time – sorry!
Betty Crocker has a loaded potato soup recipe that’s made on the stovetop and is wonderful. It doesn’t use corn, but you can add it.
I’m not much of a fan of soups, but I do love potato soup. Chungah’s recipe looks amazing too!
can you please put nutrition on all your recipes please.
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
This is on the menu for next week. I love corn chowder so I can’t wait to try this
Please, could I have the brand name of the Instant Pot you use. I know you have probably researched the best one to buy, and I want to get a good one, so I can get results like yours! Thanks a million!
I use the Instant Pot brand.
What size Instant Por do you have? 7qt? 8qt?
I use a 6-qt Instant Pot.
Hi Chungah do you have the Ultra or Duo model?
I am using the Instant Pot Smart Bluetooth 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker.
Any way to make this in a slow cooker instead?
You can try this recipe instead!
https://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/
Thank you!! 🙂
Who is poor Ben and why did he get fired!
Fairly certain he’s her husband haha