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Instant Pot Corn Chowder served with garnishes.
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4.67 from 6 votes

Instant Pot Corn Chowder

Instant Pot creamy corn chowder soup is super delicious and comforting. Velvety texture and incredibly tasty, this chowder is hearty and nourishing. GF, Vegan and Soy free recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Comfort Food
Cuisine: American
Servings: 6 cups
Calories: 305kcal
Cost: $7

Ingredients

  • 1 Tablespoon oil
  • 3 medium red potatoes diced
  • 2 cups sweet corn fresh or frozen
  • 1 small onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • ¼ cup corn starch or rice flour
  • 2 cups almond milk
  • 2 cups water or low sodium vegetable broth
  • 3 cloves Garlic - minced
  • 1 teaspoon onion salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ½ teaspoon dried Thyme

Instructions

Instant Pot Corn Chowder Instructions

  • Put Instant Pot on SAUTE mode and add oil. After a minute, add diced onions, garlic, celery and carrots and cook for 2-3 minutes until soft. Add water, diced potatoes, and corn. Add the smoked paprika, dried thyme, onion salt and black pepper. Cancel Sauté.
  • Close lid, vent Sealed and press MANUAL and set to 10 minutes. When done, wait for 5 minutes on keep warm timer. Then carefully release the leftover pressure by moving the valve to vent. Open the lid when steam is gone.
  • Whisk together the cornstarch and almond milk in a cup to use as a thickener. Add to soup mix and stir well. Put the Instant Pot back on SAUTE mode and let the soup come to simmer one more time. Cancel SAUTE.
  • Using the immersion blender, blend the soup a few times. Don't make a puree. Few swirls of blending to thicken the soup further using the mushinees of cooked potatoes and corn. Alternatively, you can use a spatula or masher and mash the chowder. Stir well.
  • Pour a ladle full in each serving bowl. Sprinkle some fresh cracked black pepper and cut chives on top. Serve warm. Enjoy !!

Stove Top Corn Chowder Instructions

  • If you do not have an Instant Pot, make this recipe on the stove top instead. Just follow the instructions as above, but use a large stockpot or Dutch oven. Simmer on medium low stirring in frequently until the potatoes are tender soft when you poke them with a fork. Keep an eye out on the liquid of the pan since it can burn if unattended. Serve warm. Enjoy your delicious creation!!

Notes

You can use either fresh corn or frozen corn to make this soup. For summer months, use fresh corn on the cob. For winter months, use frozen corn ( which typically is frozen at the peak of freshness ) You can also use canned corn to make this corn chowder all year round.

Nutrition

Serving: 1cup | Calories: 305kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 380mg | Fiber: 5g | Sugar: 8g