Savory Potato, Corn, and Bacon Chowder Made in the Instant Pot®

Step 1

Set your Instant Pot to the sauté mode. Toss in the bacon and cook it, stirring now and then, until it’s nice and crispy—this usually takes about 6 to 8 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate, but leave all those tasty bits and bacon grease in the pot. Next, add the onions and garlic to the pot and cook, stirring often, until the onions become soft and translucent and the garlic smells wonderful—about 2 to 3 minutes.

Step 2

Now, stir the bacon back in along with the potatoes, corn, vegetable stock, thyme, cayenne, and a good pinch of salt and pepper. Lock the lid in place and set your Instant Pot to high pressure for 10 minutes. It’ll take a bit of time for the pressure to build—usually around 10 to 15 minutes.

Step 3

When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid. In a small bowl, whisk together the heavy cream and flour until smooth. Switch the Instant Pot back to sauté and bring the soup to a gentle boil. Slowly stir in the cream mixture and keep stirring for about 4 to 5 minutes, until the chowder thickens up a bit. If it feels too thick, just add a splash more vegetable stock to loosen it up.

Step 4

Finish off by sprinkling shredded Cheddar cheese and chopped green onions on top. Serve it up right away and enjoy!

Serving Inspiration

Serve this chowder hot with a sprinkle of chopped fresh parsley or chives on top. A slice of crusty bread or a simple green salad pairs nicely to complete the meal. For extra richness, add a dollop of sour cream or shredded cheddar cheese.

Freezing Tips

Let the chowder cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.

Frequently Asked Questions

Can I use fresh corn instead of frozen?

Yes, fresh corn works well. Use about 1 to 1½ cups of fresh kernels and add them at the same step as the frozen corn.

How do I make this chowder dairy-free?

Substitute the heavy cream with coconut milk or a plant-based cream, and skip the cheese or use a dairy-free alternative.

Can I use chicken broth instead of vegetable stock?

Absolutely, chicken broth can be used for a richer flavor if you don’t need the recipe to be vegetarian.

Is it possible to make this in a regular pot on the stove?

Yes, cook the bacon and veggies in a large pot, then simmer the soup with potatoes and corn for about 20-25 minutes until tender before adding the cream mixture.

How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Can I freeze this chowder?

Yes, but the cream and cheese may separate after freezing. Freeze before adding dairy and stir in fresh cream and cheese when reheating.

My chowder is too thick, how can I thin it out?

Simply add more vegetable stock or water a little at a time while reheating until you reach your desired consistency.

What can I substitute for heavy cream if I don’t have any?

You can use half-and-half, whole milk with a bit of butter, or a plant-based cream substitute in the same amount.