Are you ready to make a warm and delicious corn chowder in your Instant Pot? This thick and hearty corn chowder recipe is the ultimate cozy winter dish!
Instant Pot Corn Chowder
Corn chowder has been around since at least the late 1800s. A recipe for corn chowder was first printed in the Boston Cook Book in 1884.
This Instant Pot corn chowder recipe is a slightly updated version of classic corn chowder, but it still holds true to a classic corn chowder recipe.
My family likes corn chowder that is extra thick and chunky. This is accomplished by adding a lot of chopped potatoes along with adding a good dose of heavy cream and Einkorn flour after the soup has cooked.
A thick and hearty corn chowder is a great winter meal. It is a delicious and cozy dish, and it sticks with you. Which is perfect for when you are working outside on the homestead on a cold day.
My kids are not huge fans of soup in general, but they absolutely love this recipe. They usually have second, and sometimes even third helpings.
Normally corn chowder is thickened by making a roux out of flour and heavy cream. This requires mixing those two ingredients in a separate bowl and then adding it into the pot just before serving.
When I use my Instant Pot, I prefer for my meals to be “one pot” meals. That means I dislike dirtying up extra dishes.
In order to get around the separate roux mixture, I simply add the flour and heavy cream directly into the pot after the soup has cooked. I use Einkorn flour to thicken up the chowder. You are welcome to use your flour of choice.
This shortcut requires a bit more flour to make the mixture thicken, but to me it is worth it in order to make this a one pot meal.
-8 oz uncooked bacon, diced
-1 yellow onion, diced
-5 Yukon Gold potatoes, cubed into 1 inch squares
-16 oz frozen yellow corn
-32 oz chicken stock
-1 tsp thyme, dried
-1 tsp garlic powder
-1 tsp salt
-1/2 tsp pepper
-1 cup heavy cream
-1/2 cup Einkorn flour (or flour of choice)
Place the bacon and onion into the Instant Pot.
Turn on the saute function to medium heat and cook the bacon and onion, stirring occasionally.
Cook until bacon is cooked through and onion is softened, about 5 minutes.
Add the potatoes, corn, chicken stock, thyme,garlic powder, salt, and pepper to the pot and stir.
Place the lid on top of the pot, set the valve to “Sealing” and cook on high pressure for 10 minutes.
Once the cooking cycle is completed turn off the Instant pot and perform a quick release of the pressure.
Stir in the heavy cream and the flour. Stir until the chowder has reached desired thickness. Additional flour may be needed to reach desired thickness.
Instant Pot Corn Chowder
- 8 oz uncooked bacon diced
- 1 yellow onion diced
- 5 Yukon Gold potatoes cubed into 1 inch squares
- 16 oz yellow corn frozen
- 32 oz chicken stock
- 1 tsp thyme dried
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 cup heavy cream
- ½ cup Einkorn flour
- Using the saute function on the Instant Pot, cook the bacon and onions on medium heat until the bacon is cooked and the onions are softened, about 5 minutes.
- Turn off the Instant Pot.
- Add the potatoes, corn, chicken stock, thyme, garlic powder, salt, and pepper to the pot. Stir to combine.
- Place lid on Instant Pot and set valve to "Seal"
- Cook on high pressure for 10 minutes. When cooking cycle is complete, turn off the Instant Pot and perform a quick release.
- Stir in the heavy cream and flour. Stir until desired thickness is reached. More flour can be added to reach desired thickness.