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POTATO CORN CHOWDER
This super creamy potato corn chowder cooks for 15 minutes in the Instant Pot. Dump everything in and that’s it! Heavy cream plus cornstarch makes the chowder really creamy and delicious.
I especially love this Instant Pot version of potato corn chowder because you simply add it all into the insert and walk away. No babysitting a hot pan over the stove.
Also be sure and try my vegetable chowder recipe! It’s creamy and full of all kinds of goodness.
HOW TO MAKE INSTANT POT POTATO CORN CHOWDER
Low-Sodium Chicken Broth – This recipe has been tested with low sodium chicken broth. You can use regular chicken broth but you may not need that additional 1/2 teaspoon salt. Taste and then add more or less salt depending on preference.
Red Potatoes – Peel the potatoes and cut into small, 1/2-inch cubes. You don’t want the potatoes too big or else they won’t cook in the cook time given.
Frozen Corn – I love using gold n’ white corn for this recipe. Yellow corn works great or also white corn.
Yellow or White Onion
Salt, Pepper, Garlic – I use the garlic paste in the tube. You can mince/press some fresh garlic cloves or use the chopped garlic from the jar.
Heavy Cream – In my opinion, potato corn chowder needs heavy cream. It gives you that creaminess and richness, and really is just delicious. If you must, you can use half and half.
Cornstarch
Shredded Cheese – Use cheddar cheese or Colby-Jack cheese. I love using the Colby-Jack cheese.
TRY THESE OTHER INSTANT POT RECIPES
- cashew chicken
- santa fe chicken burrito bowls
- minestrone soup
- honey chicken
- perfect baked ziti
- mexican rice
- chicken & potatoes
Instant Pot Potato Corn Chowder
Ingredients
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 bag (16 oz) frozen corn (I love the gold n' white corn)
- 2 1/2 cups peeled, chopped small red potatoes (about 3 large potatoes, chop small 1/2-inch)
- 1 yellow or white onion, finely diced
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar or colby-jack cheese (or more to taste)
- bacon bits, shredded cheese, green onions (optional toppings)
Instructions
- Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select 'manual' setting and adjust pressure to high. Set the time for 15 minutes.
- When finished cooking do a quick-release (move the valve to venting position) to release the pressure.
- Select sauté setting and adjust to low heat (if your IP has that, mine does not so I just turn on the sauté mode). Mix heavy cream and cornstarch together and pour into the chowder. Cook and stir for 3-5 minutes or until thickened. Add shredded cheese and stir to combine. Turn off sauté mode and serve!
- Serve with chopped bacon or bacon bits, shredded cheese, and green onions.
Video
Nutrition
Did You Make This Recipe?
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If I want to double or quadruple the recipe, would I double the time in the instant pot?
From my experience with other IP recipes, you do not double the cook time if you double the ingredients. This recipe has no meat in it, so I think for sure just keep the cook time the same even if doubling.
Can this be frozen?
If you want to it can 🙂 I don’t like freezing anything with dairy in it, as it separates once thawed, but if you are used to freezing then I say go for it.
Hi! I’m trying this tonight, if I added raw cubed chicken breast, would I have to cook it longer?
Yes you would. I think raw chicken in the IP (make sure it’s cut small) would need at least 10-15 minutes. I am not super great with the IP so that is just my best guess. But for sure you would need to cook it longer. Hope that helps. Enjoy.
Am I able to use canned corn? That’s all I have on hand.
Yes, canned corn would work fine in this recipe.
I assume the garlic is minced or chopped?
Yes it is. Or you can use garlic paste or chopped garlic from a jar.
YUM!
Will this be ok if I use half n half? I realize it won’t be as thick.
Yes that wold work fine. Enjoy!
My husband is not a very big potato chowder fan and he loved it! His own words, “Excellent taste and great consistency”. ..This is definitely a keeper!!!!
So happy to hear this! Thanks so much for letting me know and leaving your comment.
Just made this and it was delicious! Thank you!!
Best potato corn chowder recipe! My grandkids loved it as did my husband and myself. So easy to make & ready in under an hour!
Thank you! This soup is easily one of my very favorites. So happy to hear it was a hit with everyone.
It would help if you stated what size IP you were using. I have a small one so am concerened
Oh no problem. I use a 6 QT Instant Pot. You can use any size but if yours is smaller you want to make sure you do not go above that fill line that is in the insert. Hope that helps.
I made this Potato Corn Chowder today in the Instant Pot. It turned out delicious. I have been very intimidated by this Instant Pot in the past and looked at it in my cabinet and would just grab my stock pot that I knew would always do the job. Not anymore!!! Thank you for putting so many great Recipes on your page that are easy to follow and delicious to eat. 😊🌽🍲😊
love this recipe. super easy. I am making this again ! I’m adding rotisserie chicken after it’s done. should be delicious
Great idea to add rotisserie chicken! Thank you for your comment!
Hi! Would I adjust anything if I want to just use my crockpot? Thanks!
I would cook it for 3 hours on high or 6 hours on low. In the last hour of cooking and the cornstarch slurry.
Can I use anything else instead of heavy cream? We are diary free. Maybe coconut milk?
Thank you! Can’t wait to try
I’ve never tried that with this recipe but I’ve used coconut milk in other chowder recipes and it’s worked. I think coconut milk should be fine for this recipe. Let me know how it goes!
Smells delightful, but when I took my pressure cooker lid off, it was SUPER broth-y and liquids still? Looking at your video, it seems like most of your broth was absorbed/evaporated. I double check all my measurements, wondering what I did wrong….
Oh darn! The only thing I could think of is did you use the heavy cream? That would be the only thing that would change the thickness of the soup. When you take the lid off it will be thinner and more liquid, but once you change it to the sauté mode and add the heavy cream + cornstarch it should thicken up no problem. Let me know if that helps at all.
This is my absolute favorite, I would eat this year round!! It’s so delicious. Thank you for sharing your recipe.
I’m so glad you liked it! Thank you for commenting and reviewing.