Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)

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.

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

1. Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown.
2. Remove the bacon and set aside, while leaving the fat in the pot.
3. Add onion, garlic and jalapenos and cook till the onions are soft.
4. 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.

What's the difference between corn soup and corn chowder?

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.

Richa's Top Tips

1. 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
2. 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
3. The soup thickens up when refrigerated, so add a little broth of water while reheating
4. 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
5. 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
6. 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)

This Instant Pot chicken potato corn chowder with bacon is a delicious thick, creamy, hearty soup thats perfect comfort food for winter. Its a one pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish. Watch the Recipe Video above.

5 from 28 votes

Print Pin Rate

Course: Soups

Cuisine: American, French

Diet: Halal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Portions

Calories: 417kcal

Author: Richa

Equipment

• ▢
  Instant Pot

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
• ▢ ¾ 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

1. 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
2. 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
3. The soup thickens up when refrigerated, so add a little broth of water while reheating
4. 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
5. 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
6. 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!

Nutrition

Calories: 417kcal | Carbohydrates: 34g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1082mg | Potassium: 746mg | Fiber: 4g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg

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