Instant Pot Corn Chowder with Bacon Recipe – a hearty, flavorful, and incredibly easy soup made quickly in your pressure cooker. This rich and creamy chowder is generously packed with the sweetness of fresh corn, tender potatoes, and the irresistible crunch of crispy bacon. It’s the perfect comfort food for any season, bringing deliciousness to your table in under 30 minutes!

If you’re a fan of comforting, savory soups, you absolutely must try this Instant Pot Corn Chowder. It’s a complete meal in a bowl, perfect for weeknight dinners or a cozy weekend lunch. Beyond this recipe, explore other satisfying options like our Potato Ham Chowder for another family favorite. And for more ways to enjoy corn, don’t miss our Instant Pot Garlic Parmesan Corn on the Cob.

Instant Pot corn chowder in a bowl with spoon, garnished with bacon and fresh parsley.

Contents

Instant Pot Corn Chowder with Bacon: A Quick & Creamy Comfort Food Masterpiece

There’s nothing quite like a steaming bowl of homemade corn chowder, especially when it’s infused with smoky bacon and the convenience of an Instant Pot. This isn’t just any corn chowder; it’s a creamy, satisfying, and flavor-packed dish that tastes like it simmered on the stove all day, but comes together in a fraction of the time thanks to the magic of pressure cooking. If you own an Instant Pot and haven’t yet discovered its potential for creating incredibly flavorful soups, this recipe is your perfect starting point. You’ll be amazed at how quickly you can achieve such intense, deep flavors.

Our Instant Pot Corn Chowder with Bacon is a dish that truly embodies comfort. It’s a symphony of textures and tastes, from the sweet burst of fresh corn kernels to the tender, starchy potatoes, all brought together in a velvety smooth broth. The star, of course, is the crispy, savory bacon, which not only provides a delightful crunch but also imparts a rich, smoky foundation to the entire soup. Cooking the bacon directly in the Instant Pot first does more than just crisp it up; it renders its fat, creating a savory base that elevates the flavors of the garlic, onion, and corn as they saute. This initial step caramelizes the vegetables slightly, building layers of deliciousness before the lid even goes on. The result? A chowder so rich and satisfying, you’ll want to make it again and again.

Close up shot of Instant Pot corn chowder with crispy bacon and fresh herbs in a white bowl.

Why The Instant Pot is Your Secret Weapon for Corn Chowder

The Instant Pot isn’t just a kitchen gadget; it’s a game-changer for soup lovers. For this corn chowder, it transforms what could be an hour-long simmering process into a quick and efficient culinary adventure. Here’s why it’s the ideal tool:

Unmatched Speed: Achieve deeply developed flavors in less than 30 minutes, from prep to serving. The high pressure drastically reduces cooking time for potatoes and allows the corn to cook perfectly without becoming mushy.
Flavor Infusion: Pressure cooking traps moisture and flavors within the pot, leading to a more intense and cohesive taste profile. Every ingredient’s essence is perfectly integrated into the broth.
One-Pot Convenience: The Instant Pot handles everything from sauteing the bacon and aromatics to pressure cooking the main ingredients. This minimizes dirty dishes and simplifies the cooking process.
Consistent Results: With precise temperature and pressure control, you get tender potatoes and sweet, crisp-tender corn every single time, ensuring a satisfying texture in every spoonful.

Crafting the Perfect Instant Pot Corn Chowder: A Step-by-Step Guide

Making this incredible chowder is straightforward, even for beginner Instant Pot users. Follow these steps for a guaranteed delicious outcome:

Step 1: Crisp the Bacon and Build the Base. Begin by activating the “Saute” function on your Instant Pot. Once hot, add the chopped bacon and cook until it’s wonderfully crispy. This not only yields delicious bacon bits for garnish but also renders out flavorful bacon grease, which is essential for our chowder’s rich base. Remove the cooked bacon to a plate, leaving the rendered fat in the pot.
Step 2: Saute Aromatics and Corn. In the residual bacon fat, add your minced garlic and diced onion. Sauté these aromatics until they are fragrant and softened, about 3-4 minutes. This step is crucial for building a deep flavor foundation. Next, add the fresh corn kernels to the pot and continue to sauté for another couple of minutes. This light caramelization of the corn adds an extra layer of sweetness and depth to the chowder. Once done, press the “Cancel/Off” button to turn off the sauté setting.
Step 3: Pressure Cook to Perfection. Now, add the remaining ingredients, including the peeled and chunked potatoes, water, vegetable stock, and about half of your cooked bacon. Season with salt and pepper. Close the Instant Pot lid, ensure the sealing valve is set to “Sealing,” and select the “Manual” or “Pressure Cook” setting. Set the timer for 10 minutes. It will take a few minutes for the pot to come to pressure before the cooking cycle begins. Once the cooking time is complete and the Instant Pot beeps, allow a natural pressure release for 5 minutes. This gentle release helps prevent the potatoes from breaking down too much. After 5 minutes, carefully perform a quick release of any remaining pressure.
Step 4: Thicken and Serve. While the pressure is releasing, whisk together your cornstarch with the half and half in a small bowl to create a smooth slurry. Once the pressure is fully released and the lid is safe to open, add the cornstarch mixture to the hot chowder and stir well. Let the chowder sit for about 10 minutes; it will naturally thicken as it cools slightly. If you prefer an even smoother chowder, you can remove about two cups of the soup and then use an immersion blender directly in the pot to blend the remaining chowder to your desired consistency. Stir the reserved chowder back in for added texture. Serve hot, garnished with the remaining crispy bacon and fresh chopped parsley.

Fresh Corn vs. Frozen Corn: Choosing Your Best Bet

The choice of corn can significantly impact your chowder’s flavor and texture. We highly recommend using fresh corn when it’s in season for the brightest, most vibrant taste. However, this recipe is adaptable to what you have on hand:

Fresh Corn: Using fresh corn on the cob, ideally 4 ears for this recipe, offers unparalleled sweetness and a delightful crunch that holds up beautifully during pressure cooking. The 10-minute cook time is perfect for cooking the corn until tender-crisp without turning it mushy, allowing its natural flavor to shine. When shucking fresh corn, remove all silks, then carefully cut the kernels off the cob with a sharp knife.
Frozen Corn: A fantastic year-round alternative. You can use frozen corn kernels without needing to adjust the cooking time. It’s convenient and retains much of the fresh corn flavor. There’s no need to thaw it beforehand.
Canned Corn: For ultimate convenience, canned corn (drained and rinsed thoroughly to remove excess sodium) can also be used. Again, the cooking time remains the same, as the potatoes are the primary reason for the pressure cooking duration. While still delicious, fresh or frozen corn will generally offer a superior texture and taste.

Regardless of your choice, the Instant Pot ensures that the potatoes are perfectly cooked and tender, which is the main objective of the pressure cooking step.

Achieving the Perfect Creamy Chowder Consistency

One of the beauties of this Instant Pot Corn Chowder is its customizable texture. Here’s how to ensure it’s just right for you:

The Cornstarch Slurry: The combination of cornstarch and half & half is our secret to a beautifully thickened, creamy chowder. It’s added at the end to prevent clumping and ensure a smooth, luxurious texture. Allow it to sit for a few minutes after stirring to allow the chowder to thicken naturally.
Immersion Blender for Smoothness: If you prefer a velvety smooth chowder, an immersion blender is your best friend. Simply spoon out a couple of cups of the chunky soup into a separate bowl, then use the immersion blender directly in the pot to blend the rest of the chowder until it reaches your desired smoothness. Stir the reserved chunky chowder back in to add some delightful texture. This method allows you to control exactly how chunky or smooth your chowder becomes.
Adjusting Thickness: If your chowder isn’t quite as thick as you like after resting, you can turn the Instant Pot back on to the “Saute” setting (on Low) and gently simmer for a few more minutes, stirring constantly, until it thickens to your preference. If it becomes too thick, simply stir in a splash more vegetable stock or water until the desired consistency is achieved.

Side shot of a white bowl with Instant Pot corn chowder, garnished, with biscuits in the background.

For more insights and guidance on mastering your pressure cooker, be sure to check out our comprehensive Instant Pot Guide for Beginners. It’s packed with all the essential information you need to confidently use your new appliance and unlock a world of culinary possibilities!

Delicious Variations & Serving Suggestions

While this corn chowder is perfect as is, it’s also wonderfully versatile. Feel free to customize it to your liking:

Add More Vegetables: Sauté finely diced carrots or celery along with the onion and garlic for added flavor and nutrients. A diced red bell pepper can also add a touch of sweetness and color.
Extra Protein: Stir in shredded cooked chicken or leftover ham chunks at the end for an even heartier meal. For a seafood twist, add cooked shrimp just before serving, allowing the residual heat to warm them through.
Cheesy Goodness: Stir in a handful of shredded cheddar cheese or a dollop of cream cheese at the end for an extra creamy, cheesy chowder.
A Hint of Spice: For those who enjoy a little heat, a pinch of cayenne pepper or a finely diced jalapeño (seeded for less heat) can be added with the aromatics.
Different Herbs: While parsley is a classic garnish, a sprinkle of fresh chives or a few sprigs of fresh thyme added during the pressure cooking phase can introduce new aromatic notes.

This Instant Pot Corn Chowder is truly a meal in itself, but it pairs beautifully with simple sides:

Crusty bread or warm dinner rolls are perfect for soaking up every last drop of the creamy broth.
A light green salad with a vinaigrette dressing offers a refreshing contrast to the richness of the chowder.
Homemade cornbread is an excellent Southern-inspired accompaniment.
Don’t forget the garnishes! A generous sprinkle of the reserved crispy bacon bits and fresh chopped parsley adds both flavor and visual appeal.

Storage and Reheating Tips

Leftovers of this Instant Pot Corn Chowder are just as delicious, if not more so, the next day!

Refrigeration: Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat the chowder on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of vegetable stock, water, or half & half if it has thickened too much in the fridge. Avoid boiling, as this can cause the dairy to separate. You can also reheat individual portions in the microwave.
Freezing: While technically possible, freezing dairy-based soups can sometimes alter their texture upon thawing, making them slightly grainy. If you do freeze, let it cool completely, then store in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently, stirring well.

More Easy Instant Pot Recipes to Discover

Once you’ve fallen in love with the convenience of Instant Pot cooking, you’ll want to explore even more delicious possibilities. Here are some of our other favorite pressure cooker recipes:

Instant Pot Mashed Potatoes – Perfectly fluffy mashed potatoes every time.

Instant Pot Corn on the Cob – A simple, flavorful side dish.

Instant Pot Broccoli Cheddar Soup – Another creamy, comforting soup ready in minutes.

Instant Pot Soup Recipes Roundup – A collection of all our favorite Instant Pot soups in one convenient place.

We hope you enjoy this Instant Pot Corn Chowder with Bacon as much as we do! If you make this delicious recipe, please share your creations on INSTAGRAM! Tag us @crunchycreamysweet so we can see your culinary masterpieces and celebrate with you! Don’t forget to leave a comment and a rating below!

Instant Pot corn chowder in a bowl with spoon.

Instant Pot Corn Chowder with Bacon

Author: Anna

Instant Pot Corn Chowder with Bacon Recipe – delicious soup made in a pressure cooker. This rich and creamy chowder is packed with fresh corn, potatoes and crispy bacon. www.crunchycreamysweet.com

Prep Time: 10 mins

Cook Time: 11 mins

Total Time: 21 mins

Course: Soup

Cuisine: American

Servings: 6 people

Calories: 308 kcal

Ingredients

4 ears corn on the cob
4 slices bacon, chopped
2 teaspoon minced garlic
1 small yellow onion, diced
4 red potatoes, peeled and cut into chunks
2 cups water
2 cups low-sodium vegetable stock or water
1.5 cups half and half
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon black pepper
fresh parsley, chopped (for garnish)

Instructions

Turn pressure cooker on. Press SAUTE button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of it is crispy. Remove onto a plate, reserving some for garnish.
Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often, until softened and fragrant.
Cut corn kernels off the cobs. Add to pot with onion and garlic. Sauté for 2 minutes, stirring often, to lightly caramelize the corn. Press OFF button on Instant Pot.
Add potatoes, water, stock, and half of the cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes.
When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch until smooth. Quick release any remaining pressure. Add the half and half mixture to the pot and stir well. Let sit for 10 minutes to thicken.
Serve chowder garnished with the reserved crispy bacon and fresh chopped parsley.

Notes

Refrigerate any leftovers in an airtight container for up to 3 days. You can use canned corn (drained and rinsed) or frozen corn without adjusting the cooking time, as the duration is needed primarily for the potatoes to cook through. For best texture, dice the potatoes into consistent, medium-sized chunks; avoid dicing them too small.

Nutrition

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