Potato Corn Chowder Recipe

overhead shot of sour cream drizzled in bowl of corn chowder

Course: Soup

Cuisine: American

Keyword: corn chowder, instant pot corn chowder, instant pot soup recipes

Prep Time: 10

Cook Time: 25

Natural Release: 10

Total Time: 35

Servings:

Calories: 454kcal

Author: Chef Jessica Formicola

Make potato corn chowder with sautéed veggies, tender russet potatoes, sweet corn and a silky cream base. One pot and flavorful garnishes.

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Equipment

Ingredients

2 tablespoons unsalted 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
¼ cup water
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 a large Dutch oven or pot over medium heat, add the 2 tablespoons unsalted butter and melt.
When the butter has melted, add the chopped 1/2 cup carrot, 1/2 cup celery, 1/2 cup white onion and 1 medium Russet potato. Sauté for 4-5 minutes, or until the vegetables start to soften and become fragrant.
Stir in the 2 cups chicken stock, 1 bay leaf and 1 cup of the frozen corn.
Simmer on low heat for 20 minutes
Using an immersion blender, add the 1 cup heavy cream and 2 tablespoons cornstarch mixed with the ¼ cup water. Blend the soup until smooth.
Stir in the 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground pepper and remaining 1 1/2 cups of the frozen corn, continue to heat for an additional 5 minutes.
Ladle the soup into bowls and garnish with drained, blotted and chopped 2 tablespoons roasted red pepper, 1 tablespoon chives, 4 tablespoons sour cream and Maldon Sea Salt.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

How to Store

Keep leftover potato corn chowder in the fridge in an airtight container for up to 3 days. Reheat on in the microwave or on the stovetop. Remember that soups tend to lose seasoning when chilled, so correct the salt after reheating.

Can I Freeze Corn Chowder?

Corn chowder freezes well! Cool it completely, then store it in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Nutrition