Instant Pot Potato Corn Chowder
Instant Pot corn chowder with potatoes is a hearty, simple soup your family will love! It’s also a frugal meal that doesn’t skimp on flavor!
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Years ago, when I was just beginning my nursing career, my husband was a professional touring musician. Because he was gone on the road a lot, I often had to fend for myself in the dinner department.
Although my shifts technically ended at 7pm, I usually wasn’t able to leave until closer to 7:30 or 8pm. After 12+ hours of work, I was worn out.
But I remember that first fall that I was working as a nurse, I came home one evening and decided I really wanted some potato and corn chowder. Why, you ask? I don’t really know. I’d never actually had it before, but I knew I liked both corn and potatoes, so it seemed like a good idea.
I found a recipe online and made it. It was a Mexican-inspired version, with green chiles. It was actually pretty tasty, but the recipe made A LOT more soup than I expected. And considering it was just me at home, I was barely making a dent in it.
Because I hated for it to go to waste, I think I ate that potato corn chowder for lunch and dinner for a few days straight. Eventually, I put the leftovers in the freezer because I just couldn’t eat anymore.
Needless to say, I didn’t make potato corn chowder for quite some time after that. And I never made that particular recipe again–not because it was bad, but just because I’d had my fill of those strong flavors.
But recently, I had the hankering again. This time, I decided to create my own version and make it in the Instant Pot! You all know I love my Instant Pot, so it seemed only logical to make it this way. I love making soups in the Instant Pot! And this time–no chiles!
The result was incredibly delicious. A simple, savory and creamy broth with tender potatoes and sweet corn throughout.
As a bonus, it’s a really frugal meal (it doesn’t get much cheaper than potatoes and corn!). We served it with dinner rolls (did you know you can proof dough in the Instant Pot?) and apple butter one night, and grilled cheese sandwiches the next night.
It’s so good that you won’t mind having the leftovers! 🙂
How to Make Instant Pot Corn Chowder with Potatoes
Begin by chopping some potatoes (don’t bother peeling them!). Place those into the insert pot of your Instant Pot.
Add in some canned corn and some chicken broth.
Next, you’ll add some ground thyme, a bay leaf, diced onion, and a bit of black pepper.
Allow that to cook at high pressure for ten minutes, followed by a natural pressure release.
Once the cook time is complete and the pressure has released, carefully remove the lid and stir in some cream of chicken soup and a bit of heavy cream. Allow it to warm through, then serve!
If you’d like a version that includes chicken, check out my Instant Pot chicken corn chowder!
5 Quick and Easy Instant Pot Dinners that Will Save You Time and Wow Your Family
Notes and Adaptations for Instant Pot Corn Chowder with Potatoes
- I use homemade cream of chicken soup because it’s a cinch to make and it really adds such good flavor. However, you can use a canned condensed cream of chicken soup mixed with one can of water if you prefer.
- I don’t bother peeling the potatoes, but if you’re particularly averse to potato peels, go right ahead and peel them!
- I used canned corn, but you could substitute frozen corn if that’s what you have on hand. You may need a little extra salt if you go that route.
- I have not personally tried freezing this soup, but I think it should work fine. The texture will likely be a bit different after thawing, because potatoes break down and release some water during the freezing/thawing process. But it will still taste fine!
Recommended Equipment:
- Instant Pot (I have the DUO60 model, which I love!)
More Instant Pot Soup Recipes You’re Sure to Love:
- Easy and Delicious Zuppa Toscana in the Instant Pot Pressure Cooker
- Easy Instant Pot Pasta e Fagioli
- Homemade Instant Pot Creamy Chicken Noodle Soup
- Creamy, Cheesy Instant Pot Potato Soup
- Instant Pot Corn, Sausage, and Potato Chowder
Instant Pot Corn Chowder with Potatoes
Instant Pot corn chowder with potatoes is a hearty, simple soup your family will love! It's also a frugal meal that doesn't skimp on flavor!
Ingredients
- 2.5 cups diced, unpeeled potatoes (about 3-4 medium potatoes)
- 2 cans whole kernel corn, undrained
- 4 cups (32-oz) chicken broth
- 1/2 tsp ground thyme
- 1 bay leaf
- 1/2 onion, diced
- 1/4 tsp black pepper
- 2 cups homemade cream of chicken soup (or 1 can condensed soup + 1 can water)
- 1/2 cup heavy cream
Instructions
- In the insert pot of an Instant Pot, add diced potatoes, corn, chicken broth, thyme, bay leaf, onion, and black pepper. Stir to combine.
- Lock lid in place and set the vent to the sealed position. Select a 10 minute cook time at high pressure.
- Once the cook time has completed, allow a full natural pressure release (or if you're short on time, allow a 5-minute natural release, followed by a quick release of remaining pressure).
- After pressure has released and the valve has dropped, carefully remove the lid.
- Stir in cream of chicken soup until combined, followed by heavy cream. Allow to warm through, then serve.
Notes
- I use homemade cream of chicken soup because it's a cinch to make and it really adds such good flavor. However, you can use a canned condensed cream of chicken soup mixed with one can of water if you prefer.
- I don't bother peeling the potatoes, but if you're particularly averse to potato peels, go right ahead and peel them!
- I used canned corn, but you could substitute frozen corn if that's what you have on hand. You may need a little extra salt if you go that route.
- I have not personally tried freezing this soup, but I think it should work fine. The texture will likely be a bit different after thawing, because potatoes break down and release some water during the freezing/thawing process. But it will still taste fine!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 579mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 7g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
This recipe looks more healthy than the one with cheese that I commented on. Do you have a nutritional breakdown this one?
Hi Angela! I just added the nutrition information–it’s automatically calculated (not manually calculated), so it might be a good idea to plug the ingredients into a nutrition calculator just to double-check accuracy. I hope that helps! 🙂