Instant Pot Corn Chowder
Servings: 4
Calories: 487kcal
This Instant Pot Corn Chowder is a potato corn chowder that's packed with flavor! Using an instant pot makes this already easy soup even easier! You'll never want to make another corn chowder recipe again.
Print Recipe
Ingredients
Corn Chowder:
- 2 tablespoons butter
- 1/2 cup carrot , chopped
- 1/2 cup celery , chopped
- 1/2 cup white onion , chopped
- 1 medium Russet potato , peeled and chopped
- 2 cups chicken stock
- 1 bay leaf
- 2 1/2 cups frozen corn , divided
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
Garnish:
- 2 tablespoons roasted red pepper , chopped
- 1 tablespoon chives , chopped
- 4 tablespoons sour cream
- Maldon Sea Salt
Instructions
- Heat the inner pot of Instant Pot to saute, add the butter and melt.
- When the butter has melted, add the carrot, celery, white onion and chopped potato. Saute for 4-5 minutes, or until the vegetables start to soften and become fragrant.
- Stir in the chicken stock, bay leaf and 1 cup of the frozen corn.
- Place the lid on Instant Pot, turning the vent to "sealed". Change the setting to manual high pressure for 5 minutes.
- Allow the Instant Pot to naturally release for 10 minutes before removing the lid.
- Using an immersion blender, add the cream and cornstarch mixed with 1/4 cup water. Blend the soup until smooth.
- Stir in the salt, black pepper and remaining 1 1/2 cups of the frozen corn. Stir the soup while Instant Pot is still on "keep warm" setting and allow to sit for 3-4 minutes.
- Ladle the soup into bowls and garnish with roasted red pepper, chives, sour cream and flakey sea salt.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
Calories: 487kcal | Carbohydrates: 45g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 678mg | Potassium: 834mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3925IU | Vitamin C: 20.8mg | Calcium: 94mg | Iron: 2.8mg
