I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.
Yummy! Hearty Instant Pot Potato Corn Chowder
Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.
So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.
Yummy! Hearty Instant Pot Potato Corn Chowder
Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!
Can’t wait for you to try this recipe!
Instant Pot Potato Corn Chowder
Ingredients
- 6 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 6 red potatoes, cubed
- 2-3 ears corn on the cob, kernels removed
- 1 can cream of corn soup
- 3 cups chicken stock
- 1 tbsp flour
- pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
- 1 tsp dried thyme and 1 bay leaf
- 1 cup heavy cream
- 2 tbsp fresh chives
- 2 tbsp butter
- salt and pepper to taste
- grated cheddar cheese for garnish
Instructions
- Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
- In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
- Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
- When finished cooking, quick release the steam.
- When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!
