Is there anything better than fresh corn in the summer? Here at Pressure Cooker Passion we try to utilize seasonal ingredients when they are at the peak of their flavor, and in keeping with this tradition we developed a first class Instant Pot corn chowder recipe. The Instant Pot helps extract the maximum amount of flavor from the sweet summer corn in a minimal amount of time! This delightful recipe can also serve as the base for many variations on traditional corn chowder with a few minor additions. Enjoy!
Prep Time: 15 Minutes
Cook Time: 30 Minutes Total = Sauté (7 -10 Minutes )+Time to Pressurize (5 Minutes) + Cook Time (10 Minutes) + Thickening (5 Minutes)
Ingredients
- 2 TBSP Butter
- 1 TBSP Bacon Fat
- 5 Red Potatoes cut into 1 inch cubes
- 4 – 5 Ears of Corn Kernels removed and cobs preserved or 4 Cups Frozen
- 3 Cups Chicken Stock
- 3 Cups Heavy Cream (You can also use Half & Half or Whole Milk for a lighter version)
- Slurry – 3 TBSP Corn Starch & 6 TBSP Cold Water
- ½ Cup Celery diced
- ½ Cup Carrots diced
- 1 Cup Onion diced
- ¾ Cup Red Pepper diced
- Sprig of Fresh Thyme or ½ tsp dried
- Salt and Pepper to taste (I like to use a ½ TBSP of Salt and 1 TSP of black pepper)
- ¾ Cup Shredded Cheddar Cheese
Directions
- Turn on Sauté function, add Butter and Bacon Fat and melt
- Add Onion, Celery, Carrots and Red Pepper, sauté vegetables until soft (about 5 minutes)
- Add Corn Kernels, sauté for 2 minutes
- Add Corn Cobbs (break them in half if you are having a hard time fitting them), Add Potatoes & Thyme
- Add Chicken Broth and stir (this should be enough to cover everything, but if it is not add some water)
- Add Salt and Pepper
- Turn on Manual setting HIGH for 10 minutes
- After the cycle has completed, use a quick pressure release
- Turn on Sauté function and let it return to a boil
- Add Slurry, stir into chowder
- Turn off Sauté function
- Gradually add in Heavy Cream while stirring
- Gradually add in Cheese while stirring
- If you prefer a thicker chowder you could reserve 2 cups of chowder and blend it, then add it back to the soup or add more cornstarch to the slurry
Photos of the Process
Prep the ingredients
Corn Close up (Yummy)
Add the Butter & Bacon Fat
It’s time to Sauté Onion, Celery, Carrots and Red Pepper until soft
Add Corn and Sauté for 2 Minutes
Add Broth, Thyme & Cobs,then start to cook on “Manual” setting HIGH for 10 minutes
Quick Release, Turn on Sauté function and let it return to a boil, Add in slurry, then slowly cream & cheese, Salt & Pepper to taste
Serve and Garnish with Thyme leaves
