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–+ servings

Instant Pot Corn Chowder

This delicious and naturally gluten-free corn chowder is easy to make in the Instant Pot. Enjoy this simple recipe as the weather cools down with a delicious salad and some biscuits on the side!
4.72 from 7 votes
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Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 12 minutes
Additional Time: 18 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 267kcal
Author: Michelle

Ingredients

  • 5 slices bacon center cut if possible
  • 1 onion chopped
  • 4 cloves garlic minced
  • 4 cups corn
  • 1 pound potatoes peeled and chopped
  • 3 cups chicken stock
  • 2 tablespoons sugar
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups half and half

Instructions

  • Turn Instant Pot to saute. Chop bacon, then add to the pot once hot. Saute five minutes, stirring periodically, until crispy. Remove bacon and leave 2 tablespoons grease in pot.
    5 slices bacon
  • Chop onion, then add to pot. While onion cooks, mince garlic, then add it to pot. Stir periodically to avoid burning.
    1 onion, 4 cloves garlic
  • Add corn and let cook while you peel and chop potatoes, continuing to stir every minute or so.
    4 cups corn
  • Add potatoes to Instant Pot with chicken stock, sugar, parsley, salt, pepper, and half the cooked bacon. Place lid on top and seal. Set pressure cooker for 12 minutes.
    1 pound potatoes, 3 cups chicken stock, 2 tablespoons sugar, 1 tablespoon dried parsley, 1 teaspoon salt, 1 teaspoon pepper
  • Let Instant Pot NPR for 10 minutes, then remove the lid. Add half and half and stir. Use an immersion blender to blend, zipping it on and off ten or so times to puree and thicken some of the chowder while leaving plenty of potato and corn goodness intact.
    1 1/2 cups half and half
  • Serve immediately. Garnish with bacon and chopped green onions.

Video

Equipment

Instant Pot
Instant Pot
Chef's Knife
Chef's Knife
Bamboo Cutting Board
Bamboo Cutting Board

Notes

  • For a fresher corn flavor, you can do a delayed pressure release (NPR) after 1 minute of cooking time. Then, carefully open the pot and add the corn with the potatoes.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cup | Calories: 267kcal | Carbohydrates: 38g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 576mg | Fiber: 3g | Sugar: 11g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.