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Easy Instant Pot Summer Corn Chowder

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A quick and comforting summer chowder made in the Instant Pot with fresh corn, tender potatoes, and a creamy broth, ready in just 20 minutes.

Ingredients

Scale
  • 4 ears fresh corn, kernels removed (about 3 cups)
  • 2 medium Yukon Gold or red potatoes, diced into ½-inch cubes (about 2 cups)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups (720 ml) vegetable or chicken broth, low-sodium preferred
  • ½ cup (120 ml) heavy cream or half-and-half (can substitute with coconut milk for dairy-free)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh chives or parsley, crispy bacon bits, shredded cheddar cheese

Instructions

  1. Carefully shuck the ears of corn and slice off the kernels. Set aside.
  2. Turn the Instant Pot to ‘Sauté’ mode and melt 2 tablespoons of unsalted butter. Add the finely chopped onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and sauté for another 30 seconds until fragrant, stirring frequently.
  4. Sprinkle 2 tablespoons of flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux base.
  5. Slowly pour in 3 cups of broth while stirring to prevent lumps. Add diced potatoes and smoked paprika. Stir to combine.
  6. Seal the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ mode, high pressure, for 5 minutes.
  7. When cooking finishes, perform a quick pressure release by turning the valve to ‘Venting.’ Open the lid once safe and stir in the fresh corn kernels and thyme.
  8. Switch back to ‘Sauté’ mode and simmer uncovered for 5 minutes, stirring occasionally to soften the corn and thicken the chowder.
  9. Turn off the Instant Pot and stir in ½ cup heavy cream or preferred substitute. Season with salt and pepper to taste. Add more broth or cream if too thick.
  10. Ladle into bowls and garnish with chopped chives, crispy bacon bits, or shredded cheddar cheese if desired. Serve warm or at room temperature.

Notes

Hold the corn cob vertically in a large bowl when cutting kernels to catch juices. Use fresh corn for best flavor; frozen corn can be used if thawed and drained. Do not skip cooking the flour with butter and onions to avoid raw flour taste. Quick pressure release locks in freshness and prevents overcooking. Adjust thickness at the end by adding broth or cream gradually. Clean the Instant Pot sealing ring after cooking to avoid lingering corn smell.

Nutrition

Keywords: Instant Pot, summer corn chowder, quick chowder, easy soup, creamy corn soup, pressure cooker recipe, summer recipe, comfort food

Find it online: https://ariaappetite.com/easy-instant-pot-summer-corn-chowder-recipe-ready-in-20-minutes/