Instant Pot Chicken Corn Chowder
Instant Pot Chicken Corn Chowder is a thick, creamy soup loaded with buttery potatoes, corn, lots of great seasoning, chicken & dairy. Your whole family will love this Chicken Bacon Corn Chowder Instant Pot recipe.
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Servings: 5 people
Calories: 711kcal
Cost: $5
Equipment
Ingredients
- 2.5 cups chicken **boneless skinless breasts or thighs diced into ½ inch cubes.
- 2.5 cups potato **peeled & diced into 1 inch cubes. I used Yukon gold potatoes
- 15,25 oz Sweet Corn **whole kernel. 432 g. Canned corns drained or use frozen corn thawed.
- 15.25 oz Cream of Corn **canned
- ½ cup carrots **roughly chopped
- ½ cup red bell pepper **roughly chopped
- 1 cup onion **roughly chopped. Use yellow.
- 2 tbsp garlic **minced
- 6 strips bacon **roughly chopped
- 2 tbsp Unsalted Butter
- ½ tbsp Olive Oil **or any neutral oil
Seasonings
- ¼ tsp Paprika
- 1 tsp dijon mustard paste
- 1.5 tsp Black Pepper **ground
- 1 tbsp Worcestershire sauce
Liquid
- 2 cups chicken stock **I used 2 tbsp better than bouillon paste diluted in 2 cups warm water. Use more if you prefer thin chowder.
Dairy
- 1 cup whole Milk
- 1 cup Heavy Whipping Cream **or half and half
- ½ cup cheddar cheese **Use sharp or mild. I used pre-shredded sharp cheddar.
Thickener
- 3 tbsp Cornstarch **diluted in 3 tbsp water to form a slurry. For thin chowder use 2 tbsp cornstarch.
Garnish
- fresh parsley **chopped
- black pepper **crushed
- Bacon **crispy fried bacon bits. Use as much as you love
Instructions
- Set the Instant Pot on Saute & set it on HIGH heat. Add ½ tbsp olive oil, when the oil becomes hot gently release the chopped bacon, fry stirring frequently until crispy. Set the crispy fried bacon aside. Drain the bacon fat.
- After draining out the bacon fat add butter into the same pot. Don't worry about the brown bits stuck at the bottom of the pot, we'll be de-glazing the pot later.
- Now add the onion and garlic and saute until the onions begin to become translucent. Add salt to quick the process.
- Add the diced chicken cubes and saute along with the aromatics until the chicken become opaque.
- Next, add the carrot and the bell pepper and give everything a quick stir.
- Pour the chicken stock and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This will prevent the BURN error.
- Now, add the diced potatoes, whole corn kernels, cream of corn and all the ingredients mentioned above in the "Seasonings" section of the ingredients list (paprika, mustard, pepper powder, Worcestershire sauce). Give everything a good mix.
- Throw in about 2 tbsp crispy fried bacon bits. CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 5 minutes.
- Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release (QPR) by manually moving the valve from the sealing to the venting positon.
- Cancel the Pressure Cook function. Add milk, corn starch and heavy cream (use room temperature cream or slightly warm it up). Give everything a quick stir.
- Hit the SAUTE function and set it on LOW heat setting. Simmer the chowder stirring often to thicken it.
- Once the chowder thickens TURN OFF the Instant Pot. Add the cheese and stir briskly until the cheese uniformly incorporates into the chicken corn chowder. Add crushed black pepper & mix well. Check for seasoning.
- If you feel the chowder is too thick you can always add more stock or water to thin it up. The chowder thickens further as it cools down.
- Garnish with crispy fried bacon bits, chopped fresh parsley, crushed black pepper and serve the chowder hot.
Video
Notes
- Chicken Corn Chowder consistency: Today's recipe will reward you with a thick chowder. The Chowder will thicken further as it cools down. You can totally control the consistency of the chowder. If you feel it's too thick add more chicken stock or water to dilute it.
- Red pepper flakes: If you prefer a slight kick in your chowder recipe do add ½ tsp red pepper flakes. I did not use any.
- Adding pre-cooked or rotisserie chicken: You can also make today's chowder recipe using pre-cooked or rotisserie chicken. In that case skip using the raw chicken and add the pre cooked chicken once the pressure cooking cycle is over, the rest of the recipe remains the same.
- Dairy Sub: You can sub the whole milk with fat free milk or evaporated and you can also sub the heavy cream with half and half.
- Lighter Chicken Chowder: You can reduce the amount of cream and increase the amount of milk instead.
- Cheese: The cheese is optional for today's recipe. You can reduce the calories by skipping the cheese.
- Creamy Chowder without Cheese: Mash a few potatoes with the back of a ladle or puree them and add them back to the chowder for a creamy texture.
- Freezing Tips: If you plan to freeze today's recipe replace the milk with evaporated milk in the recipe. Freeze the chowder in air tight freezer safe containers. It'll last for 3 months in the freezer.
- Re-heating Tips: Thaw the chicken chowder overnight in the fridge. Re-heat on the stove top over medium low heat stirring often. You can add splashes of milk or stock or water to bring back the consistency that you prefer. The potatoes will turn mushy in the process.
Nutrition Facts
Instant Pot Chicken Corn Chowder
Amount Per Serving
Calories 711
Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 23g144%
Cholesterol 135mg45%
Sodium 493mg21%
Potassium 1123mg32%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 12g13%
Protein 22g44%
Vitamin A 3961IU79%
Vitamin C 50mg61%
Calcium 215mg22%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 711kcal | Carbohydrates: 56g | Protein: 22g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 493mg | Potassium: 1123mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3961IU | Vitamin C: 50mg | Calcium: 215mg | Iron: 2mg