Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)
on Jan 06, 2022
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This Instant Pot chicken potato corn chowder with bacon is a deliciously thick, creamy, hearty soup that’s the perfect comfort food for winter. It’s a one-pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish.
I know I’m going a little over the top with another Instant Pot recipe coming immediately after my Chipotle Chili that I shared a few days ago, but I can’t stop myself. I love the concept of an electric pressure cooker and how it takes the guesswork out of cooking and is making my cold, winter life so much easier.
Because really I’d rather be snuggling under a comforter than standing in the kitchen in the cold.
Quick Walk Through: Chicken Potato Corn Chowder
Amazing Instant Pot Chowder
I have always always made corn chowder on the stovetop and it can take a while to simmer so that there is enough flavor from the corn, and the potatoes and chicken are cooked. But just making this in an electric pressure cooker gave me an extra half hour to myself.
I was afraid the result may not be the same. What if its not as creamy? Or its not flavorful? But surprise, surprise! This tastes exactly like the corn chowder I’ve made before, and the potatoes are cooked perfectly.
Ingredients You’ll Need
This recipe has a short and simple list of ingredients. Here’s everything you’ll need:
- Corn: Use corn kernels – fresh, tinned or frozen. If using frozen, thaw them by soaking them in room temperature for 5-10 mins
- Chicken: Boneless, skinless chicken breasts or thighs both work for this recipe
- Potatoes: Peeled and cut into 1 inch cubes
- Jalapenos: For a nice hit of spice. I prefer using fresh jalapeno, but in a pinch brined jalapeno also works
- Bacon: Fat and flavour. Oh so much flavour!
- All-Purpose Flour or Maida: For thickening the soup in the end. Its whisked with cream to add that perfect creamy consistency in the end
- Thyme: I prefer using dried thyme in this recipe because I always have it on hand. Sub with dried rosemary or an all-purpose Italian seasoning mix
How to make Instant Pot Chicken Potato Corn Chowder
- Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown.
- Remove the bacon and set aside, while leaving the fat in the pot.
- Add onion, garlic and jalapenos and cook till the onions are soft.
- Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing.
5. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon.
6. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil.
7. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
8. Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
Frequently Asked Questions
Corn Chowder is basically a thick, chunky variety of corn soup. Most popular chowders are made with seafood, but you can really add anything to them. They usually have a creamy base but in some parts of the world, they are also made with tomatoes.
I wouldn’t recommend freezing creamy soups as they don’t thaw well. After defrosting this soup, the milk and cream tend to separate leaving behind a weird texture that’s not fun to eat. Which is why it is best to serve this soup fresh.
Leftover chicken potato corn chowder can be stored in the refrigerator in an airtight container for about 3 to 4 days. Whenever you are ready to eat, simply reheat on the stove or in the microwave until heated through.
Richa’s Top Tips To Make The Best Chicken Potato Corn Chowder
- If using frozen corn, make sure the corn is thawed. If using canned corn, drain and rinse the corn before adding it to the chowder
- If you cut the potatoes in advance, soak them in cold water to keep them from browning. Just drain the water before adding them to the chowder
- The soup thickens up when refrigerated, so add a little broth or water while reheating
- For a creamier soup, transfer 1 cup of the soup (before adding the bacon) to a blender and blend till smooth. Then add this back to your soup
- What to serve this soup with? Warm, crust bread tastes best with this soup. I love pairing it with Dominos style Garlic Bread sticks, Dinner Rolls or Pepperoni Cheese Bombs
- I don’t recommend freezing this Instant Pot Corn Chowder because it changes texture once it’s thawed and isn’t as creamy. But this makes for great leftovers!
Let’s just say I’m happy I have a big batch of this instant pot chicken potato corn chowder in the fridge right now that will double up as a delicious lunch too. This is a recipe that only gets better with time and makes perfect leftovers!
Watch the Recipe Video
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Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)
Equipment
Ingredients
- 8 Bacon Strips, chopped roughly
- 1 Onion, finely chopped (medium )
- 4 Garlic Cloves, minced
- 2 Jalapenos, deseeded and finely chopped
- 3 cups Corn Kernels, fresh or frozen {See Note 1}
- 2 Potatoes, peeled and cut into cubes {See Note 2}
- 1 Chicken Breast, cut into bite sized pieces
- 2 cups Chicken Broth
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
- 3/4 cup Cream
- 3 tablespoons All Purpose Flour
- Extra cooked bacon and chives for topping
Instructions
- Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.
- Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
- Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
Video
Notes
- If using frozen corn, make sure the corn is thawed. If using canned corn, drain and rinse the corn before adding it to the chowder
- If you cut the potatoes in advance, soak them in cold water to keep them from browning. Just drain the water before adding them to the chowder
- The soup thickens up when refrigerated, so add a little broth of water while reheating
- For a creamier soup, transfer 1 cup of the soup (before adding the bacon) to a blender and blend till smooth. Then add this back to your soup
- What to serve this soup with? Warm, crust bread tastes best with this soup. I love pairing it with Dominos style Garlic Bread sticks, Dinner Rolls or Pepperoni Cheese Bombs
- I don’t recommend freezing this Instant Pot Corn Chowder because it changes texture once it’s thawed and isn’t as creamy. But this makes for great leftovers!
We have made this so many times and love it every time!
We drain the bacon grease and use a little olive oil on the veggies instead.
Yaaaay! Jennifer, so so glad to know it’s your favourite.
Really good!!! ⭐️⭐️⭐️⭐️⭐️
Yaay! Thanks a lot Ruby
Delicious soup! Used 2% milk instead of cream and it still worked out. I found the corn was a bit tough/chewy but that could have been due to the rand I used.
Hey Dee, I’m so glad that you liked this recipe. Thanks for leaving a comment
Richa I cannot tell you how many terrible recipes I have wasted my money on. This has become a family favorite! Also freezes great! I add a 32 ounce bag of corn and extra everything so I can freeze 4 servings for lunch. Thanks so much!!
That’s awesome, Diane. so so glad that you & your family loved the recipe.