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Comforting Instant Pot Corn Chowder
Hilary

Comforting Instant Pot Corn Chowder

A rich and creamy corn chowder made easy in the Instant Pot, packed with smoky bacon, tender potatoes, and sweet corn for a truly comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 6 strips bacon (cut into 1/2-inch pieces)
  • 1/2 onion (finely diced, about 1/4-inch pieces)
  • 1 red bell pepper (diced into 1/2-inch pieces)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 32 oz chicken broth (Swanson Less Sodium recommended)
  • 3 1/2 cups potatoes (peeled and cut into 1/2-inch cubes)
  • 24 oz corn
  • 1 1/4 tsp salt
  • 3/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 cups half and half (room temperature, about 70°F)
  • 6 tbsp all-purpose flour
  • 1 tsp lemon juice
  • fresh parsley (chopped, for garnish)
  • extra crispy bacon bits (for garnish)

Method
 

  1. Set your Instant Pot to sauté mode.
  2. Cook the bacon pieces until they're golden and crispy, about 8-10 minutes, stirring occasionally.
  3. Remove the bacon with a slotted spoon and set aside.
  4. Leave about 2 tablespoons of bacon fat in the pot.
  5. Add the diced onion and bell pepper to the pot.
  6. Sauté for 2 minutes, stirring occasionally, until they begin to soften.
  7. Stir in the minced garlic and fresh thyme.
  8. Cook for another 30 seconds until fragrant.
  9. Pour in the chicken broth.
  10. Scrape the bottom of the pot to release any flavorful browned bits.
  11. Add the peeled and cubed potatoes to the pot.
  12. Add most of the corn (reserve about 1/2 cup for later).
  13. Add about half of the cooked bacon to the pot.
  14. Season generously with salt, cracked black pepper, and smoked paprika.
  15. Stir well to combine.
  16. Lock the lid in place.
  17. Set the Instant Pot to HIGH pressure for 6 minutes.
  18. Once pressure cooking is complete, carefully perform a quick release by moving the valve to the venting position.
  19. Once all steam has escaped, remove the lid.
  20. Switch the pot back to sauté mode.
  21. Add the reserved corn (about 1/2 cup) to the pot.
  22. While the pot is heating, whisk together the room-temperature half and half with the all-purpose flour in a separate bowl until smooth and lump-free.
  23. Once the soup is simmering gently, slowly pour the flour-cream mixture into the pot.
  24. Stir constantly to ensure it incorporates smoothly and thickens evenly.
  25. Let the soup simmer for about 4 minutes, stirring occasionally, until it reaches a creamy, velvety consistency.
  26. Stir in the lemon juice at the end for brightness.
  27. Taste the chowder and adjust seasoning if needed.
  28. Ladle the soup into bowls.
  29. Top each serving with the remaining cooked bacon pieces and a generous sprinkle of fresh chopped parsley.

Notes

Ensure half and half is at room temperature before use to prevent curdling.
Scrape the bottom of the Instant Pot well after sautéing to avoid a 'burn' notice.
Reserving some corn for the end keeps it from getting mushy.
A squeeze of lemon juice at the end brightens the entire flavor profile.