Instant Pot Fresh Corn Chowder
Pressure Cooker / Instant Pot Corn Chowder made with fresh corn kernels, tender potatoes, bacon, and homemade corn broth is satisfying and packed with end-of-summer flavors.
If you love corn on the cob, you’re going to love this pressure cooker fresh corn chowder!
Use fresh corn cobs to make a summery homemade corn broth.
All the milky sweetness in the cob infuses the soup with wonderful, intense corn-on-the-cob flavor that’s perfectly balanced by salty bacon and a little cayenne pepper.
Update: Summer is in full swing, so there’s no better time to make fresh corn chowder in the pressure cooker. We’ve updated the post with new photos and tips for the most flavor-packed summertime soup you’ll have.
Making Fresh Corn Chowder in an Instant Pot
This fresh corn chowder recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Once you try it in your Instant Pot, you’ll never want to make chowder on the stove again. The pressure cooker version is ready in half the time! Plus, it’s a one-pot recipe, including making corn stock.
All you need to do is sauté onions in the pressure cooking pot, then add corn cobs and water to make the broth. (This takes just 10 minutes at high pressure, followed by a quick release.)
Then to build the rest of the chowder, use your handy steamer basket to cook the corn kernels and potatoes until just tender. Flavor the soup with cayenne for spice, milk for creaminess and season to taste with salt and pepper.
Finally, thicken the soup with a quick cornstarch slurry, and there you have it! Creamy, summery corn chowder in the pressure cooker.
Tip: For a creamier chowder, use half and half in place of the milk.
Can I Cook the Bacon in the Pressure Cooker?
Absolutely! Make this a fully one-pot meal by cooking the bacon in the Instant Pot first:
- Simply use the Sauté function on the pressure cooker to heat the pot.
- Add the bacon and cook until crisp.
- Transfer it to a paper towel-lined plate to cool while you finish with the recipe.
- When cool, you can crumble or chop the bacon before stirring it into the finished chowder.
Note: If you make the bacon in the Instant Pot, you can omit the butter for sautéing onions and just use the rendered bacon fat that will be left in the pot. This also adds a delicious smoky flavor to the finished product.
How To Steam Potatoes for Chowder
You’ll need to use a steamer basket for this corn chowder. You need the steamer to cook the potatoes and corn kernels in corn broth.
I prefer a deep steamer basket for this recipe, since it’s easier to remove with all the potatoes and corn.
If Corn Isn’t in Season…
Use frozen! To replace fresh corn with frozen, use 4 cups of frozen corn kernels. You can skip the first pressure cooking step to make the corn broth, as you won’t have the cobs. Instead, use vegetable or chicken broth.
Other than that, you should not need to add any additional cooking time because frozen corn thaws very quickly.
Tip: If you’ve got space in your freezer, you can also make fresh corn broth with corn cobs during the season and freeze it. Then, you’ll have all the delicious corn broth flavor even in the middle of winter.
More Instant Pot Corn Recipes to Try
It might be too hot to turn on the oven this time of year, but it’s never a bad day to use your pressure cooker! Try these other warm-weather favorites next:
- Instant Pot Corn on the Cob if you buy a few extra ears, why not eat fresh corn in its purest form? It’s even easier to make in the pressure cooker than on the stove!
- Instant Pot Poblano Corn Chowder is our spicy take on this popular recipe.
- Instant Pot Mexican Street Corn Salad with Creamy Jalapeño Sauce from Tidbits is crunchy, fresh, and creamy, all in one summertime side dish.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Corn Chowder
Summery, creamy Fresh Corn Chowder in the Pressure Cooker features crisp bacon, tender potatoes, and juicy corn kernels in a homemade corn cob broth.
Ingredients
- 6 ears fresh corn
- 4 tablespoons butter
- 1 /2 cup chopped onion
- 3 cups water
- 2 medium potatoes, diced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 cups half-and-half or milk*
- 1 /8 teaspoon ground red pepper (cayenne)
- 4 slices bacon, cooked and diced
- 2 tablespoons fresh parsley (can substitute dried)
- Salt and freshly ground black pepper
Instructions
- Shuck the corn. Use a sharp knife to cut off the kernels.
- Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.
- Add the 3 cups of water and corn cobs to the pressure cooking pot. Lock the lid in place, select High Pressure and 10 minutes cook time and start. When the cook time ends, turn off the pressure cooker, and do a quick pressure release. Carefully remove the corn cobs and discard them. Leave the corn broth in the pressure cooking pot.
- Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock the lid in place, select High Pressure and 4 minutes cook time and press start. When the cook time ends, turn off the pressure cooker, and do a quick pressure release. Carefully remove the steamer basket, potatoes and corn from the pressure cooking pot.
- In a small bowl, dissolve the cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot, stirring constantly until the soup thickens.
- Stir in the milk, cayenne pepper, corn kernels, cooked potatoes, bacon, and parsley. Add salt and pepper to taste. Heat through but do not bring to a boil.
Notes
*If using milk you may need to use additional cornstarch.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 55mgSodium: 262mgCarbohydrates: 36gFiber: 4gSugar: 10gProtein: 10g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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I loved the concept of the soup. Thought is lacked in flavor. The next day i added two cans of diced clams and it perked it up. The next time i will definitely add celery and hold back half of the bacon till the end. The bacon seemed to go away with the pressure cooking. I will definitely use more seasoning. It is a an interesting recipe. Just a side bar. Back in the day i knew some one who made corn cob jelly!!!
HI Mary – clams sound like a delicious addition to this soup. The bacon should not be pressure cooked. Corn cob jelly is a fun idea.
This is the most amazing corn chowder EVER! I happen to have some corn on the cob in the freezer from this yeas harvest. It tasted like it was just picked! The cob broth was easy and gave it so much flavor. I never could have made this with out my pressure cooker! Thank you so much!
Thanks Heidi! I feel the same way about it.
Not much flavor, now adding peas & some cheese. Think chicken or vegetable broth instead of water. I’ve always put the cobbs in for extra flavor. Can barely taste bacon & ieft some grease for sauteing onions. Taste mostly cream until bite on kernel of corn, I even mashed up some of the potatoes to thicken. Sorry
Hi JB – you were supposed to cook the cobs with the water. If you have great fresh corn, you’ll get tons of great corn flavor.
If I put the soup into canning jars then pressurize, can I keep this soup on the shelf.
Hi Nancy – no electric pressure cookers have been approved by the USDA for canning. If you have a pressure canner, you may be able to do that, but I don’t have any experience with pressure canning.
Hi Barbara,
I just made this tonight and I have two questions.
1. My Instant Pot ( 6 qt 2 years old) does not have a simmer setting. I used sautee on low. Is this correct?
2. I know you have a steamer basket that you recommend but I can’t seem to find reference to it. My steamer basket tips making the lifting out of potatoes and corn very precarious , to say the least. Which one do you use and is it more stable than mine?
Hi Melissa – correct – the Instant Pot adjusts to saute (low) for simmer https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Here’s a link to my accessories post https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/ Love the OXO steamer.
I bought two large bags because I wanted to make sure I have enough. It’s winter and we really just want some corn chowder so I figured I’d try it with frozen corn instead. If you wanted to use frozen corn, about how much would the equivalent of 6 ears of shucked corn be? And how much longer do you think I’d need to increase the cook time since I’m using frozen rather than fresh or thawed? Thanks!
Hi Erin – it should work well with frozen corn. I’d use 4 cups frozen corn, skip the 10 minute pressure cooker time for making the corn broth and sub vegetable broth or chicken broth. You should not need to add any additional time because the corn is frozen. It thaws very quickly. Let me know how it goes 🙂
Do you dump out the three cups of water after you’re done pressure cooking all of the ingredients? Or is the milk and stuff enough for the soup like consistency? I was just confused if I was supposed to mix everything into that corn & potato broth?
Hi Christina – no you want to keep that flavorful corn broth you made to use in the soup.
So you think the addition of chicken would be tasty? My dad Dad has been ill and starting to prefer creamy soup. But I’d like protein. (He’s tired of my chicken noodle. lol )
Hi Tish – yes, I think chicken would be a good addition. I’d dice it into bite size pieces and add it to the corn cob broth. Hope he’s feeling better soon!
And thank you!! I seem to have too much corn (is that possible?) and too many peaches (too many farmstand stops today-NJ is the garden state). Tomorrow will be this soup and (Martha’s) peaches and cream pie.
Thanks again!! -T
Newbie to pressure cooking in my Instant Pot, and I don’t have a steamer basket. Would the potatoes cook well directly in the broth, or do I really need to get the steamer basket for this recipe to be successful?
Hi Brenda – yes, you can put the potatoes directly in the broth. They break down around the edges but it will still be delicious. I do recommend getting a basket. My favorite are in this post https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/ Enjoy!
Whats the steamer basket? I don’t remember that being in my box when i unpacked it.
Hi Dean – the steamer basket is an accessory you can purchase https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/
Happy to find a pressure cooking recipe for this chowder —- super easy prep and good flavor. I used evaporated milk in place of cream.
Thanks Valerie – so nice to hear you enjoyed it. Thanks for sharing your substitution.
If I wanted to put baby carrots in it would I do it with the potatoes and the corn and the same time
Hi David – yes, I think diced baby carrots would have about the same cook as the potatoes.
I got a recipe for corn chowder made with frozen hash browns! Hugh success. I urge you all to try it. B
My family loves this! It’s been great every time! I added more potatoes and less corn once and it was yummy potato soup but this original is awesome as is. Quickly a favorite! And so easy to modify for anyone’s preference. Nice job. Thank you!!
Thanks for taking the time to let me know you love it Eryn!
Made this, but it tasted mostly of sweet corn and not much else. The potatoesneeded some sort of salt or other flavor because the potatoes taste like nothing after being steamed with no seasoning.
I think the recipe has good potential, but needs more seasoning.
Thanks for the input Andi – definitely change up the seasoning to suit your taste.
Mine did not turn out well.
Hi Todd – sorry you had trouble with the recipe. What went wrong, maybe I can help.
If I were to add crab to this, when would I do it?
Hi Maggie – I would just stir it in at the very end in step 6.
Could you mix in clams that are canned or maybe fresh?
Hi Sandy – You could mix in clams. I’d add the clams after pressure cooking if they’re canned clams.
I have cooked corn on the cob, can I use that instead? Would that change my cooking times at all?
Hi Rachel – you won’t need to cook the corn with the potatoes since it’s already cooked. Other than that, no changes.
Very, very good!
Hi Barbara, just made the Fresh Corn Chowder, it is so good! All natural and a comfort type recipe. Loved Using the corn cobs to make the corn broth is wonderful, no waste! Thank you for this recipe Barbara, it’s a keeper! God bless you.
Thanks so much Jennifer! The broth really is worth the extra time to make 🙂
I made this yesterday and it was delicious! Thank you for your recipes!
Thanks Nancy! Glad it was a hit.
Super delicious! I followed the corn chowder recipe as is with the exception of using 4 rather large cobs of corn. I used low far half n half and it worked just fine. My only negative comment is – I found it very hard to remove the full steamer basket from the hot corn broth. Any suggestions of how to do it with more ease?
Hi Cheryl – Glad you enjoyed it! I like using the steamer basket because the potatoes steam instead of boil which makes for a better potato texture. If you prefer, you can cook the potatoes and the corn in the broth instead. You could also just dump the potatoes off the steamer basket into the broth before thickening. Or, you could try the mesh basket pictured at the end of this post https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/. Some people prefer it. 🙂
I love corn chowder, and I am new to pressure cookers. I am really looking forward to trying this recipe.
Thanks Patti – the fresh corn really adds a great flavor. Let me know how you like it.
I have corn in the freezer. What is approximate amount of corn is used (in cups). Thanks for the wonderful recipe.
Hi Karen – I’d estimate about 1/2 cup per ear of corn. So I’d use 3 cups of corn in this recipe. Enjoy!
This recipe is perfect for our family event this weekend. I want to take this opportunity to tell you that your recipes are so varied and delicious. A while ago a relative commented to me that pressure cooker recipes are so boring and so much the same that it’s like the crockpot – good for a few things but the flavors get lost. I have been sharing your recipes and forwarding the emails and he agrees that your recipes are amazing. Thank you for your dedication to creating wholesome recipes that quickly become favorites.
Thanks so much Julie! What an terrific compliment.
Delicious. I zipped the corn off the cobs. First used the pc for the cob broth.
In addition to the potatoes, I added carrots for color). It turned out my family would be late, so I pc the vegetables (I didn’t use the strainer) in the broth and left-over torn chix breast for only one minute. Then switched the pc to “slow cooker mode.” I needed to add extra liquid, so I used a combo of whole milk and thick cream.
Yum. Chicken Corn Chowder! Thanks for the recipe.
Thanks Leslie – glad you enjoyed the soup. Thanks for sharing your changes. I like to use the steamer basket because the potato texture is better, but you certainly do have to use it. Good to know it holds well on the slow cooker mode.
It occurred to me that one might make a bit of a change to Barbara’s recipe that would also result in a great chowder. Chop the 4 slices of bacon into small pieces and saute it in the pressure cooker. When cooked and crisp, remove the bacon to add later and saute the onion in the remaining bacon fat. Continue the remainder of the recipe as described.
That’s a great idea. I usually use the frozen pre-cooked bacon from Costco, so I tend to think of bacon as more of a garnish but cooking the onion in some of the bacon grease would add a nice flavor.
Timing is right for this soup. I have a recipe for Potato, Corn, Cheese Chowder I need to adapt to the pressure cooker. This recipe should be helpful. I wish I’d have thought to make a broth from corn cobs. My corn has already been taken from the cobs and is frozen awaiting my soup. Fresh corn season is over where I live so there’s no way to get fresh corn. I can get corn on the cob from my supermarket, but it’s not local and likely not the best.
How smart to freeze the corn so you can enjoy it later. 🙂
I’m making this right now – when do I put in the parsley?
Hi Kristin – I updated the recipe and add the parsley after pressure cooking. Hope you love the soup.
Another electric recipe, sigh.
There vary so much in performance by make and brand , tough to figure out the reduction cooking times for a stove top.
You really don’t need to make any changes in cook time when converting to a stove top pressure cooker unless it’s a long cook time then you’ll want to decrease it 7 – 15%. Electric pressure cookers take longer to reach pressure, which generally offsets the lower PSI. The anti-burn feature on electric pressure cookers cycle the temperature on and off as it’s reaching pressure so the total cook time is longer when using an electric pressure cooker and generally offsets the higher psi on the stove top.
You shouldn’t need to make any changes in this recipe. Enjoy!
What a great idea using the corn cobs for the broth…waste not want not for sure! I’ve seen this done on cooking shows, cooking the cobs to add more corn flavor…the pressure cooker would save all kinds of time for that process. We love corn chowder….I remember my Mom making it a lot. Wait until Robin sees this-she makes corn chowder a lot for her family-making it in the pressure cooker will save her even more time-me too!
Thank you Barbara. 🙂
Thanks Carol! Let me know how Robin likes it 🙂
Made this as written, mostly. It DID take quite awhile for the cooker to get back up to pressure. My potatoes were overdone (I used 4 small/medium russets). I needed quite a bit of salt to balance the super-sweet corn I used. I’d give this 3 1/2 stars as written. Next time I would use 4 large ears of corn, 4 medium potatoes and maybe 4 cups of chicken broth or water (as the liquid to solid ratio was off imho… I ended up with more of a “stewp” than a chowder. *One caveat, I used a stove-top pressure cooker for my preparation, if you use an electric pressure cooker your mileage may vary 😉
Not sure what I did wrong, but it never got back up to pressure after adding the corn and potatoes. It steamed for a while and then I realized it wasn’t going to do it, I took it off the heat. Most of the corn broth was cooked away but the corn and potatoes were tender. I was able to salvage it by adding a bit of vegetable broth and then the milk and cream. It was delicious!
Sounds like maybe the lid wasn’t on properly? So glad you thought to salvage it by adding vegetable broth and enjoyed it!
Agree, perhaps the lid wasn’t on properly. Also the silicone ring might not have been seated perfectly. I had that issue myself yesterday. Recipe I made worked but needed extra cooking time. I think the ring not being perfectly seated may have been why.
I’m also wondering Melissa if you remembered to move the control from Venting to Pressure. I’ve done that too and liquid is cooked off and lost before I realize what I’ve done. I read somewhere that someone painted a reminder on her IP to do this. Maybe I need to do that as well. I’ve already used white nail polish to go over the indicators on the lid and pot that must be lined up for the lid to fit properly.
Could I get some help converting this to a non-digital pressure cooker? Do I use the same cooking times? Not sure if the digital/non-digital reach pressure at the same speed . . .
Hi Sarah – in this recipe I think the cooking times should be the same for electric and stove top pressure cookers. Enjoy!
Thanks so much 🙂
This look so fresh garden fresh, I can’t wait to try it!
I looooooove corn chowder. Thanks for the link!
Oh wow, this looks amazing. We have lots of fresh corn from our garden. This sounds like a delicious meal!