Instant Pot Potato Corn Chowder
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If you love potatoes and the hearty feeling that comes with devouring them, you’ll love this quick recipe for Instant Pot potato corn chowder. A simple yet filling dish, it’s perfect for weeknights.
Disclosure: This Instant Pot Potato Corn Chowder post was sponsored by the Idaho Potato Commission. All opinions, as always, are my own.
If you had a long day, nothing is more filling than this simple and fast potato chowder that you can prepare in less than 30 minutes. Just chop the onions and potatoes, and throw it in the Instant Pot with the rest of the ingredients and let the pressure cooker do its magic.
It is that easy. Let’s get to it.
How to make potato corn chowder
Before we make potato corn chowder, let’s talk chat about a few questions that folks often have about chowders –
What is chowder?
Chowder is derived from the French word ‘chaudiere’ (cauldron in English). French fishermen would cook their catch of the day along with potatoes and other vegetables in a cauldron and that’s how this soup got its name.
What is the difference between soup and chowder?
Soups are generally pureed, smooth, and have no chunks. A chowder is a type of soup that is thicker, cream or milk-based, and chunky.
Now, let’s talk about the ingredients that go into this chowder. It is a very simple recipe that you can make with ingredients from your pantry like these –
- Potatoes – In a chunky soup, you want the potatoes to retain their shape. That’s why red potatoes are perfect for the job. Also, leave the peels on because the skin has a lot of nutritional value and fiber. Make sure to rinse them well.
- Onions and garlic for flavoring along with bay leaf, pepper powder, and cumin powder
- Vegetable broth adds depth and flavor to this soup. Use equal amounts of water as a substitute.
- Thickeners for the chowder – I used heavy cream and all-purpose flour. Other alternatives would be milk and all-purpose flour. Also, corn starch mixed with water is a good substitute as well.
The recipe itself is pretty straightforward –
- Saute the onions along with garlic and bay leaves for about 5 minutes.
- Add the remaining ingredients – potatoes, salt, cumin powder, pepper powder, and vegetable broth.
- Cook either on a stovetop or Instant Pot till the potatoes are cooked through.
- Add a mixture of heavy cream and all purpose-flour to thicken it.
- Simmer it for a few minutes.
- Garnish it with shredded cheddar cheese and finely chopped green onions.
That’s it 🙂
Variations
- To make vegan potato corn chowder, substitute cream, and all-purpose flour with corn starch and water. Combine corn starch and water till no lumps remain and add it to the soup. Mix well and let it simmer on low heat till the chowder thickens.
- You can add in other veggies such as carrots and celery along with potatoes too.
Can I freeze potato corn chowder?
I wouldn’t recommend it. The potatoes become mushy when you reheat them after freezing. This soup is best consumed within 2-3 days of making it.
What do you serve potato corn chowder with?
You could serve it with a salad, crusty sourdough bread, or my favorite way with crackers :-).
Other Instant Pot soup recipes you’ll love
- Instant Pot Butternut Squash Soup – A warm, cozy bowl of Instant Pot Butternut Squash Soup is just 30 minutes away with this easy vegan recipe. Packed with flavor, this creamy soup is not only healthy but also delicious!
- Chicken Soup – This warm, hearty chicken soup is filling to the last drop!
- Instant Pot Broccoli Cheddar Soup – Made from leftover mashed potatoes, there are four good reasons to love this Broccoli cheddar soup recipe – it is gluten-free, vegetarian, tastes just like the Panera version, and needs only 20 minutes when you make it in an Instant Pot!
- Indo-Chinese Corn Soup – You will love making this Indo-Chinese corn soup in your Instant Pot as it takes only 10 minutes.
- One-Pot Tadka Dal – Make this lentil soup in an Instant Pot or a pressure cooker, for a quick and delicious meal ready in no time!
I would like to thank the Idaho Potato Commission for sponsoring this Potato Chowder recipe.
Instant Pot Potato Corn Chowder Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 bay leaf
- 1 cup chopped onions
- 3 garlic cloves minced
- 0.5 lbs red Idaho® potatoes diced
- 1 cup sweet corn kernels fresh or frozen
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin powder
- 2.5 cups vegetable broth
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
For garnishing
- 2 tablespoons cheddar cheese
- green onions as needed
Instructions
- Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
- Add bay leaves, followed by chopped onions and minced garlic. Sauté till the onions are soft and translucent.
- Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
- Add vegetable broth and stir it in.
- Cover the lid, move the vent to "sealing" and pressure cook on high for 8 minutes. When the cooking cycle is complete, move the steam valve to "venting".
- Mix flour and cream till no lumps remain. Add this mixture to the chowder and mix well.
- Let it simmer for a few minutes - this will allow the chowder to thicken.
- Garnish with cheddar cheese and finely chopped green onions.
Video
Notes
- In a large saucepan kept over medium heat, add oil.
- Add bay leaves, followed by chopped onions and minced garlic. Sauté till the onions are soft and translucent.
- Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
- Add vegetable broth and stir it in. Let the mixture come to a boil.
- Add corn and reduce heat to a simmer.
- Cover the lid, and let the chowder simmer for 10-12 minutes or until potatoes are tender.
- Mix flour and cream till no lumps remain. Add this mixture to the chowder.
- Let it simmer for a few minutes - this will allow the chowder to thicken.
- Garnish with cheddar cheese and finely chopped green onions.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
