This Instant Pot Fresh Corn Chowder is a must make! So hurry at run to your local farmers market and stock up on the fresh corn while they still have some left because you are going to want to make this asap!
I have had this on my menu list all summer but only got to it today. Its October! Since making this part of my is mad at myself for missing out on this all summer as the fresh corn season is coming to and end.
I stopped by our local farmers market stand and it happened to be closing that day. Bummer. So I grabbed a dozen ears of corn because it’s the best corn ever and so sweet. We have been eating it all summer but I never got around to making the chowder. This was my last chance!
Don’t worry if you don’t get fresh corn you can make it with frozen corn over the winter months. Using fresh corn does give it that extra special flavor because you use the cobs too to make a corn broth.
First you set your Instant pot on the Saute mode. I use an 8 qt but most of the time it’s too big so a 6 qt will be fine as well to cook the chowder. Add in your onions and garlic and saute for 3 minutes.
The second part of this recipe is making the corn broth. If you are not using fresh corn cut off the cob you can skip this step. Cut off the corn from the cobs. I like to use my Tupperware mandolin to cut off the corn because its super easy. This step gives it the extra sweet corn taste so if you can get fresh corn on the cob don’t skip it.
Once you cut off the corn from the cob you keep the cob to make the broth.
Place the cobs in the pot and add the chicken broth( or veggie broth). You can use water as well but I find chicken or veggie broth give it even more layers of flavor. Place the lid on and set it on manual for 10 minutes. Once done give it a quick release and discard cobs.
Prepare you potatoes. Make sure to cut your potatoes evenly and not too tiny and add to the pot. Add in your red pepper, this give it just a slight kick, not even noticeable to my 7-year-old. Add more if you like it spicy!
Continue to add in your salt, pepper, diced potatoes, and corn. Place lid on the Instant Pot and cook for only 4 minutes. Its quick, don’t over cook your potatoes. When done give it a quick release remove lid and place it on saute.
Add in your cornstarch/water slurry and give it a stir. If you like it thicker add more slurry. Cook for about 1 minute. Then add the remaining ingredients to the pot. Half and Half, Chopped bacon and parsley. Season again to taste if needed.
Bacon tip: I always have a bag of real chopped bacon for salads and cooking in my fridge. I love this bag of bacon pieced I found at Sam’s Club. It’s always handy for recipes like this when I don’t want to deal with a greasy pan and oven to heat and clean up.
Cook for another minute or so and serve. It’s even better the next day as the flavors combine together!
Check out my other Instant pot recipes such as ham, green beans and potatoes, Pasta e fagoli, Drunken clams.
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Fresh Corn Chowder
Ingredients
- 6 ears corn on the cob ( 4 cups of frozen corn can be substituted)
- 2-3 medium Red Potatoes ( diced)
- 4 sliced of cooked bacon chopped
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 4 cups of Chicken Broth or Vegetable Broth
- 1/4 cup fresh chopped parsley
- 1/8 tsp cyan pepper ( Red Pepper) ( more if you like it spicy)
- 3 tbsp corn starch
- 3 tbsp water
- 3 cups Half & Half
- 2 tbsp olive oil
- Salt
- Pepper
Instructions
- Cut corn of the cobs into a bowl
- Place Instant Pot on Saute setting. Add in olive oil. Add in onion and garlic and saute for 2-3 minutes or until onion are translucent.
- Make the corn broth with cobs. Add in chicken broth to Instant Pot. Place cobs in broth and place lid on in seal position. Set Instant Pot on Manual for 10 minutes. Quick Release when done. ( skip this step if using frozen corn)
- In the meantime make a slurry by mixing the corn starch and water together in small bowl.
- Add Broth if using frozen corn, potatoes, corn, red pepper, salt and pepper to Instant Pot. Place lid on and set on Manual for 4 minutes. Quick Release when done.
- Place Instant Pot Saute mode. stir in corn starch slurry. Cook for 1 minute and will thicken a bit. Add more slurry if you like it thicker.
- Add in Half & Half, Bacon and Parsley and stir.
- Serve and garnish with more bacon and parsley.
Notes
-You may need to increase the salt if making the corn broth with water. -If using frozen corn be sure to use chicken or vegetable broth. Using water will make it bland as you are not making it a sweet corn broth with the cob.
