Go Back
–+ servings
Instant Pot Corn Chowder
Jon Simon

Instant Pot Corn Chowder

No ratings yet
Fresh sweet corn, potatoes, and aromatics in a creamy chowder finished with a flour roux — ready in 33 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients
 
 

  • 6 ears fresh corn kernels stripped from cob; or 4 cups frozen corn
  • 4 medium potatoes diced
  • 1 medium onion diced
  • 3 stalks celery chopped
  • 2 carrots diced
  • 4 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 2 cups heavy cream
  • 4 tablespoons butter
  • ¼ cup all-purpose flour for the roux
  • 2 teaspoons dried thyme
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and melt the butter. Add the onions, celery, and carrots and cook until softened, about 4 minutes.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Add the potatoes, corn, thyme, salt, pepper, and chicken broth. Stir to combine and scrape up any browned bits.
  5. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
  6. Stir in the heavy cream. For a thicker chowder, partially blend with an immersion blender — leave some texture. Taste and adjust seasoning, then serve hot.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 38gProtein: 8gFat: 24gSaturated Fat: 15gCholesterol: 82mgSodium: 680mgFiber: 4gSugar: 8g

Notes

Net carbs: 34g per serving (38g total carbs minus 4g fibre).
Fresh vs. frozen corn: Fresh corn at peak summer is dramatically better; frozen corn works year-round and tastes good.
Storage: Refrigerator up to 3 days because of the dairy. Cream-based soups are best eaten fresh.
Reheating: Stovetop over low heat to prevent the cream from separating. Add a splash of broth or milk if the chowder is too thick.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe