This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
It’s been hot and humid here, and I am not a fan. It’s not the time of year for high heat cooking, and probably not for soup. But it is time for sweet corn, and one of my favorite ways to eat corn is in a corn chowder.
This is when my Instant Pot comes to the rescue. While I was skeptical at first, it really does make summer time cooking a breeze. As a bonus, it’s easy cleanup, of which I definitely am a fan.
Overall, this is a pretty adaptable soup. I started by cooking some onions, peppers, and garlic in avocado oil, but you could use bacon instead. Then in goes corn and potatoes, a yummy seasoning blend, and some broth. Seal, cook, and add some cheese and milk. Stir in some fresh herbs. When you’re done, top it with whatever you want — this time I just used a bit more cheese and some green onions, but tortilla chips, avocado, and sour cream all work nicely.
Instant Pot Corn Chowder
A sweet and smoky Instant Pot corn chowder that is a perfect way to use up summer corn. Creamy, comforting and delicious!
Ingredients
- 2 tablespoons avocado or olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 poblano pepper diced
- 1 russet potato diced
- 4 ears sweet corn kernels cut off
- 1 teaspoon red pepper flakes or Hot Roasted Garlic
- 3 cups vegetable broth
- 2 cups milk
- 2 cups shredded cheddar
- 1/2 cup chopped parsley
- 4 green onions sliced
- Sea salt and fresh ground pepper to taste
Instructions
- Turn your Instant Pot to saute and add the oil, onions, garlic, and peppers. Cook for 3-4 minutes and add the potato, corn, and seasoning blend. Cook for another minute.
- Add the broth, cover and set to pressure cook. Cook for 10 minutes.
- Release the pressure and open.
- If you want, you can puree some of the soup at this point — remove about half and add it to a blender, blend just a bit and add back to the pot.
- Stir in the cheese and milk, and set the pot to warm for a few minutes until cheese is melted and soup is hot.
- Ladle into bowls, top with desired toppings, and serve alongside some crusty bread.
Tried this recipe?Let us know how it was!
