There’s something undeniably comforting about a steaming bowl of chowder as the chilly hands of autumn wrap around your home. Instant Pot Potato Corn Chowder, with its creamy texture and the sweetness of fresh corn, is a quintessential dish that warms both the body and soul. Perfect for family dinners or as a delightful starter at gatherings, this chowder makes any meal feel special.
What Makes This Special
One of the best aspects of Instant Pot Potato Corn Chowder is how quickly and effortlessly you can whip it up in your kitchen. Here are some reasons to love this recipe:
- Quick Preparation: The Instant Pot reduces cooking time, making it a perfect choice for busy weeknights.
- Rich Flavor: It combines the natural sweetness of corn with the hearty texture of potatoes.
- Versatile: This chowder can be served as a side dish or a main course, satisfying everyone’s cravings.
- Creamy Finish: With a touch of half and half, it becomes a luxurious meal that’s just as delicious as it is comforting.
Ingredients and Key Notes
Before you dive into making this chowder, it’s important to understand the roles of each ingredient, including some thoughtful swaps. Using turkey bacon in place of traditional bacon keeps the dish lighter while still adding that wonderful smoky flavor. Here’s what you’ll need:
- 2 slices thick cut turkey bacon, chopped
- 1/2 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2.5 cups low sodium chicken broth
- 3/4 pound Little potatoes, any varietal (about 15 potatoes)
- 4 ears corn, kernels removed
- 1/2 cup half and half cream
- 1 tablespoon corn starch
- Shredded cheese or green onions for garnish
How to Cook Instant Pot Potato Corn Chowder
This recipe is simple yet rewarding. Follow these steps to bring all the flavors together:
- Turn the Instant Pot to sauté mode. Add the chopped turkey bacon and finely chopped onions, cooking for about 3-4 minutes until browned and fragrant.
- Incorporate the celery, minced garlic, salt, thyme, and black pepper. Stir for 1 minute, allowing the flavors to meld.
- Pour in the low sodium chicken broth, using a spatula to scrape up any browned bits from the bottom of the pot.
- Turn off the Instant Pot. Roughly chop the Little potatoes and remove the kernels from the corn. Add both to the pot.
- Secure the lid, turning the valve to sealing. Select Manual or Pressure Cook for 2 minutes. Be aware that it will take approximately 10-15 minutes to come to pressure.
- Once the cooking time is up, allow the pressure to release naturally for a few minutes, then carefully open the valve to release any remaining pressure.
- Return to sauté mode. In a small bowl, whisk together the half and half and corn starch and stir it into the chowder to thicken slightly.
- Serve hot, garnishing with shredded cheese or green onions as you prefer.
Prep ~10 minutes, Cook ~18 minutes, Total ~28 minutes, Servings ~4-6, Kcal ~350.
Make-Ahead and Prep Tips
This chowder can be prepped in advance, saving you time. You can chop the vegetables and cook the turkey bacon a day ahead, simply refrigerating them until you’re ready to use. When you’re ready to prepare the chowder, just follow the cooking steps, and you’ll have a delicious meal in no time.
How to Store Leftovers
After enjoying your chowder, store any leftovers in an airtight container in the refrigerator, where it can last for up to 3 days. If you want to keep it longer, consider freezing it. The chowder will stay fresh for up to three months in the freezer, just remember to thaw it in the refrigerator overnight before reheating. Gently warm on the stove and add a splash of cream or broth if it appears too thick.
Perfect Pairings
Here are some delightful ideas for what to serve with Instant Pot Potato Corn Chowder:
- Crusty bread or rolls for dipping.
- A light garden salad to balance the rich flavors.
- Grilled cheese sandwiches for a fun twist.
- Steamed veggies for extra nourishment.
Variations and Swaps
Feel free to customize your chowder with these ideas:
- Add protein: Toss in cooked ground chicken or ground turkey for added texture.
- Herb choices: Experiment with fresh herbs like parsley or dill to elevate the flavor.
- Spice it up: For a kick, consider adding jalapeños or a dash of cayenne pepper.
- Vegetarian option: Omit the turkey bacon and replace the chicken broth with vegetable broth.
- Extra veggies: Mix in other vegetables like carrots or bell peppers for additional nutrients.
Pro Tips for Best Results
Here are some helpful tips to ensure your chowder comes out just right:
- Make sure to turn off the Instant Pot before adding ingredients to avoid burning.
- Use fresh corn in season for the best sweetness and flavor.
- Allow the chowder to rest for a few minutes before serving to let the flavors develop and the chowder to thicken.
- Always taste and adjust the seasoning before serving; you might prefer a little more salt or spice.
Your Questions Answered
-
Can I use frozen corn instead of fresh?
Yes, frozen corn works just as well, making this recipe convenient year-round. -
Is there a way to make this chowder vegan?
Absolutely! Omit the turkey bacon and use vegetable broth along with plant-based milk for creaminess. -
How can I thicken the chowder?
If you desire a thicker consistency, whisk in more corn starch according to your preference. -
Can I cook this chowder on the stovetop instead?
Yes, you can prepare it on the stove by simmering all the ingredients until the potatoes are tender. -
What’s the best way to reheat leftovers?
Gently reheat on the stovetop over low heat, adding a little broth or cream if needed to restore consistency.
Wrapping Up
Instant Pot Potato Corn Chowder is a delightful dish that brings warmth and comfort to your table. Its rich flavors and creamy texture make it a favorite for any occasion. We encourage you to try making this chowder soon and experience its heartwarming magic for yourself. And if you’re interested in more delicious recipes, check out this cheesy ground beef potato casserole or savor some chipotle honey chicken thighs with smoked gouda mashed potatoes for varied flavors in your meal repertoire.
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Instant Pot Potato Corn Chowder
- Total Time: 28 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten-Free
Description
A comforting and creamy Instant Pot Potato Corn Chowder with sweet corn and hearty potatoes, perfect for chilly autumn nights.
Ingredients
- 2 slices thick cut turkey bacon, chopped
- 1/2 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2.5 cups low sodium chicken broth
- 3/4 pound Little potatoes, any varietal (about 15 potatoes)
- 4 ears corn, kernels removed
- 1/2 cup half and half cream
- 1 tablespoon corn starch
- Shredded cheese or green onions for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add the chopped turkey bacon and finely chopped onions, cooking for about 3-4 minutes until browned and fragrant.
- Incorporate the celery, minced garlic, salt, thyme, and black pepper. Stir for 1 minute, allowing the flavors to meld.
- Pour in the low sodium chicken broth, using a spatula to scrape up any browned bits from the bottom of the pot.
- Turn off the Instant Pot. Roughly chop the Little potatoes and remove the kernels from the corn. Add both to the pot.
- Secure the lid, turning the valve to sealing. Select Manual or Pressure Cook for 2 minutes; it will take approximately 10-15 minutes to come to pressure.
- Once the cooking time is up, allow the pressure to release naturally for a few minutes, then carefully open the valve to release any remaining pressure.
- Return to sauté mode. In a small bowl, whisk together the half and half and corn starch and stir it into the chowder to thicken slightly.
- Serve hot, garnishing with shredded cheese or green onions as desired.
Notes
Feel free to customize your chowder with additional vegetables or spices. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chowder, potato chowder, corn chowder, Instant Pot recipe, comfort food, autumn recipe
