Instant Pot Corn Chowder with Potato

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Quick & Easy summer fresh sweet corn chowder recipe is amazing and cooked perfectly in your Instant Pot. Creamy & Delicious, simple whole ingredients, fresh with garden picked corn or your local farmers market. Save time in your day when preparing meals by using the Instant Pot to help you be hands-free. Spend more time with your family after a busy day and still have a wholesome dinner.

Best Sweet Corn Chowder

Sweet Corn Chowder is one of my favorite summer recipes. Not too thick, but creamy and full of sweet fresh corn taste. We get our freshly picked corn from my husband’s uncle’s farm is the only corn we use to cook this amazing pressure cooker Corn Chowder. With freshly picked corn, and a fun picnic and hike this weekend, I knew corn chowder was what I wanted to bring to our potluck.

Making your corn chowder in the Instant Pot help combine the flavors in a short amount of time. Having a soup cook in the Instant pot allows you to have your hands free when making a home cooked meal for your family at the end of a busy day. You combine your ingredients set the lid and timer and you are free to spend time with the family and not standing over the stove.

Sunday Picnic Easy Make-Ahead Meal

Our hike was on a Sunday after church, so I knew I needed to make this dish in a flash after the service. I wanted the flavors to be as fresh as possible so my Instant Pot was the appliance I grabbed. I had all the ingredients purchased the day before and all I did was load the pressure cooker and set the timer for 10 minutes.

As we changed our clothes for a fun fall hike, the soup was done when we headed downstairs. All I had to do next was open the pressure cooker, added a little cornstarch and half and half to thicken the chowder, then add the cheese. It smelled so good I have to try a taste and it was hard not to eat a whole bowl. You will not believe how simple and filling this sweet corn chowder is and how your guest and family will love it.

I closed the lid, set it on warm, loaded my Instant Pot in the car, and off we went.  When we arrived at the park, met our friends, and set up the picnic, the soup was still piping hot. It was a huge success and not much was left over.

If you need a quick dinner that is amazing, flavorful, and easy to make with simple ingredients; you will love this recipe.  My recipe was inspired by Justine at “The Typical Mom”, and you can find the original recipe by clicking here.

Uncle Richard Ross Vegetable Farm

Jim’s Uncle Dick was a mailman by profession but a farmer at heart.  Soon after his little family grew to five, he know he needed to make a little extra money and started a vegetable farm. Over 40 years it grew into a 200-acre family tradition that still is run today by his son Eric.  Red Wagon Farm is a staple in the community and is loved by family and friends. The Ross family grows the best, the sweetest corn that you will ever taste.  Taken off the cob uncooked it is like candy. While the recipe is great it is the corn that makes this chowder fantastic.

You may also want to read about making corn or the cop in the pressure cooker for eating all summer and fall long. Super Simple instructions for pressure cooker corn on the cob can be found in my post, How to Plan a Kid-Friendly Summer Picnic in Your Own Backyard

Removing Corn from the cob

Over the years I have tried many methods to take corn off the cob.  A knife and a bowl have been the best method for years.  I have bought every gadget and nothing works better than a paring knife. Until I found from Wolfgang Puck a “Corn Zipper”.  It is amazing, quick, and easy to use. It takes little effort and does not leave the kernels flying around your kitchen. The corn zipper comes in a set and is worth the price of the whole kit.  The corn zipper can be found here.

Supplies Needed:

• Instant Pot / Electric Pressure Cooker (can be made on the stovetop)
• Corn Zipper
• Potato Peeler
• Cheese Grater
• Cutting board and a good knife

Ingredients for Corn Chowder:

• 4 ears of whole ears of fresh corn (or 3 cups frozen thawed)
• 1 onion chopped
• 2 cloves of garlic rough chopped
• 2 tablespoons of butter or olive oil
• 8 medium potatoes cut bit sized
• 4 cups of vegetable broth plus one cup of water
• salt and pepper to taste
• 4 tablespoons of cornstarch
• 4 tablespoons of water
• 1 1/2 cups of shredded cheddar cheese
• 3/4 cup of half & half, can us fat-free

How to Make Instant Pot Corn Chowder

1. Husk the corn and remove the corn from the ear with a corn zipper. 
2. Turn on the Instant Pot to cook or saute setting, add the butter or olive oil and the onion and garlic to the pot and cook for 4 minutes or until the onions are soft.
3. Add the corn, potatoes, broth, and water.
4. Add a pinch of salt to make sure that the liquid does not foam too much.
5. Secure the lid, set it to seal, and set the timer to 10 minutes.
6. When the timer is done, release the steam, quick release.
7. In a small bowl add cornstarch and 4 tablespoons of 4 tablespoons of cold water and mix with a fork.
8. Add this mixture to the pot, stir, and with the lid off, set to saute and 5 minutes to have the soup boil and thicken.
9. Temper the half and half with a tablespoon of the hot soup then add the tempered half and half to the full amount of the half and half.
10. Add the half and half and stir
11. Next, add the cheddar cheese and stir.

Check Out These Budget Friendly Instant Pots

Instant Pot Corn Chowder with Potato

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• Author: Crafting a Family
• Prep Time: 30
• Cook Time: 10
• Total Time: 40
• Yield: 10 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

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Description

Warm, creamy, delicious loaded with corn, potatoes, and cheddar cheese.  Quick and easy to make in the Instant Pot. A filling dinner that the whole family will love.

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Ingredients

Units USM Scale 1x2x3x

• 4 large whole ears of corn remove the corn from the cob with a corn zipper or knife (do not cook if using frozen corn about 3 cups).
• 1 medium Onion chopped
• 2 cloves garlic rough chopped
• 2 tablespoons of butter or olive oil
• 4 small to medium potatoes cut it bit size
• 4 cups of vegetable broth + 1 cup of water
• Salt & Pepper to taste
• 4 tablespoons of Cornstarch
• 4 tablespoon Water
• 1 1/2 cups of shredded cheddar cheese
• 3/4 cup of half & half, can use fat-free

Cook Mode Prevent your screen from going dark

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Instructions

1. Husk the corn and remove the corn from the ear with a corn zipper. 
2. Turn on the Instant Pot to cook or saute setting, add the butter or olive oil and the onion and garlic to the pot and cook for 4 minutes or until the onions are soft.
3. Add the corn, potatoes, broth, and water.
4. Add a pinch of salt to make sure that the liquid does not foam too much.
5. Secure the lid, set it to seal, and set the timer to 10 minutes.
6. When the timer is done, release the steam, quick release.
7. In a small bowl add cornstarch and 4 tablespoons of 4 tablespoons of cold water and mix with a fork.
8. Add this mixture to the pot, stir, and with the lid off, set to saute and 5 minutes to have the soup boil and thicken.
9. Temper the half and half with a tablespoon of the hot soup then add the tempered half and half to the full amount of the half and half.
10. Add the half and half and stir
11. Next, add the cheddar cheese and stir.

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Notes

• If when you add the half and half and the cheese the soup is too thin for your family’s tastes, you can add another 2 tablespoons of cornstarch with 2 tablespoons of water to thicken the soup more.
• This chowder keeps very well. I left it on warm, when we were ready for our picnic, I packed the whole Instant Pot in the car and took to a park. When we arrived, I had bowls spoons, and a ladle. I also brought a little extra cheddar cheese for garnish.

Nutrition

• Serving Size: 8

Keywords: Sweet Corn Chowder Instant Pot

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