A hearty and comforting soup combines sweet corn and smoky sausage for a flavorful meal that’s ready in no time. Perfect for busy weeknights, it’s creamy, satisfying, and made easily in your Instant Pot.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Tips For Perfect Results
Use fresh or frozen corn for the best texture and sweetness.
Brown the smoked sausage before pressure cooking to enhance its flavor.
If the chowder is too thick, add a little extra broth or milk to reach your desired consistency.
Ingredients
0/13
Why This Recipe Stands Out
This chowder is creamy, hearty, and full of smoky flavor. It comes together quickly in the Instant Pot, making it perfect for busy weeknights. The combination of corn and smoked sausage offers a satisfying balance of sweetness and spice.
Step 1
Turn on your Instant Pot to the sauté setting and heating a splash of olive oil. Toss in the sausage and bacon, stirring frequently, and cook for about 2 minutes until they start to brown. Add the chopped onion and cook everything together until the onion softens, roughly 3 more minutes. Next, stir in the potatoes and sauté for another minute.
Step 2
Pour in the chicken broth and let it come to a boil for about a minute. Then, add the corn kernels and corn cob rounds. Seal the lid and set your pressure cooker to high for 6 minutes.
Step 3
Once the cooking time is up, let the pressure release naturally—it might take anywhere from 10 to 40 minutes depending on your cooker. When it’s safe, open the lid.
Step 4
Switch back to sauté mode and bring the chowder up to a gentle boil. Stir in the coconut milk and season with salt and pepper. Let it cook for about 5 minutes so it thickens a bit. If you want it creamier, mix some potato starch with water and stir that in until the soup reaches your desired thickness.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Great Ways To Serve
Serve this chowder with crusty bread or buttery crackers to soak up the delicious broth. A sprinkle of fresh parsley or chives on top adds a nice touch of color and freshness. Pair it with a simple green salad for a complete meal.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it’s too thick. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of sausage instead of smoked sausage?
Yes, you can use any cooked sausage you prefer, such as kielbasa or andouille.
Do I have to use coconut milk, or can I substitute it?
You can substitute coconut milk with heavy cream or regular milk for a different flavor and creaminess.
How do I prevent the chowder from sticking to the Instant Pot?
Make sure to sauté the sausage, bacon, and onions well and stir frequently. Also, deglaze the pot with chicken broth before pressure cooking.
Can I omit the bacon if I want a pork-free version?
Yes, you can skip the bacon or replace it with a vegetarian bacon alternative.
Is it necessary to use the corn cob rounds in the pressure cooking step?
The cob rounds add extra corn flavor, but you can omit them if you prefer.
How can I thicken the chowder if it’s too thin?
Mix potato starch with water and stir it in while boiling to thicken the soup.
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes, cook the ingredients on low for 6-8 hours or high for 3-4 hours, adding the coconut milk at the end.
How long does the natural pressure release usually take?
It typically takes between 10 and 40 minutes, depending on your Instant Pot model.
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