Corn and Potato Chowder in an Instant Pot® – www.instantlydelcious.com – Instantly Delicious

Corn and Potato Chowder in an Instant Pot® - www.instantlydelcious.com

The weather in the Midwest has been wonderful this June.  It is warm and sunny and allows us all to spend most of our time outdoors. However, this means that I do not have a lot of time (or desire) to cook, and I certainly do not want to be heating up my kitchen.  The Instant Pot® ​is great for this time of year, because you can make summery soups quickly, while keeping your A/C bill under control. This ​recipe for ​Corn and Potato Chowder ​is one of my favorite soups to make in the summer. Loaded with vegetables and potatoes, it is light yet filling.  I usually serve it with a crusty loaf of bread for the prefect summer dinner.
I typically use frozen sweet corn for the recipe, but this time of year, I love to use fresh corn on the cob instead.  Use whatever you have on hand. I also use two methods to thicken the soup.  First, I puree two cups of soup in the blender and then return it to the pot. Then, I finish with a cornstarch and cream slurry. This lends a thick, velvety texture to the finished soup. The ​Instant Pot® ​helps to make this summery chowder in minutes, and this soup keeps well for a few days, so make enough to have on hand for lunches or leftovers.
Corn and Potato Chowder in an Instant Pot® Pressure Cooker
​Serves 8

Ingredients
:
1 teaspoon olive oil
1 medium onion, chopped
​3 carrots, peeled and chopped
2 stalks celery, chopped
​2 cloves garlic, minced
​2 large russet or Yukon gold potatoes, diced
​2 cups fresh or frozen corn
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
6 cups chicken or vegetable stock
3 tablespoon cornstarch
1/4 cup half and half

Directions:

​1. Set the Instant Pot® to saute and heat 1 teaspoon of olive oil.  Add the onions, carrots, celery, and garlic. Saute for 3-4 minutes, or until the vegetables begin to soften.  Add in potatoes, corn, seasoning, and stock.

​2. Set the Instant Pot® to manual – high pressure for 5 minutes. Make sure the valve is in the sealing position. When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by moving the valve to the venting position.

​3. Optional: place two cups of soup into a blender and puree until smooth.  Return to the pot. 

​4. Stir together the cornstarch and cream.  Whisk into the soup and set the pot to saute.  Allow to cook for 3 minutes, to thicken fully.  Serve immediately or store in the refrigerator for up to 4 days.

​Enjoy, Julie

Linda G parsons
11/25/2016 04:09:51 pm

Great recipe. Great even without the half and half.


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Linda
12/3/2016 09:38:46 am

2nd time to make this soup this week. This time for a church soup lunch.


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Elly
1/11/2018 08:07:30 pm

I think i will use more potatoes next time. mine turned out a little on the thin side. it was still pretty good though. i am really watching my sodium so i substituted other spices for the salt.


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5/14/2017 04:39:12 am

Wow.. It looks delicious and is easy to make. I have tried it and I just love it. Thanks


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Debbie Tanner
11/20/2017 10:16:47 am

I have a 6 qt. Instant Pot, could I double this? How large about are the servings? Thank you


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11/21/2017 01:18:49 pm

Hi Debbie,

I hesitate to say you could double this. I have a 6 quart and I think it would be too full. Maybe 1.5? Serving size is about 1 cup to 1 1/2 cups. I haven’t made this in awhile, so I can’t say with certainty. Best of luck.


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