Indulge in the ultimate comfort food with this incredibly delicious Instant Pot Chicken Potato Corn Chowder with Bacon. This thick, creamy, and hearty soup is a complete one-pot meal, perfect for warming you up on the coldest winter days. Ready in about 30 minutes from start to finish, whether you use an electric pressure cooker or the stovetop, it promises rich flavors and satisfying textures.
As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to chase away the chill. My love affair with the Instant Pot continues to deepen, especially when it delivers a masterpiece like this Instant Pot Chicken Potato Corn Chowder. Just a few days after sharing my Chipotle Chili, I simply couldn’t resist bringing you another effortless pressure cooker recipe. The electric pressure cooker has truly revolutionized my winter cooking, making it easier than ever to whip up incredibly flavorful meals without endless hours in the kitchen.
Forget standing over a simmering pot when you could be snuggled under a cozy blanket. This Instant Pot Chicken Potato Corn Chowder with Bacon is a testament to how modern kitchen appliances can transform your cooking experience, allowing you to enjoy more precious moments of warmth and relaxation. It’s not just about speed; it’s about infusing every spoonful with deep, satisfying flavors that traditionally take much longer to develop.
Quick Walk Through: Instant Pot Chicken Potato Corn Chowder
- Experience the Magic of Instant Pot Chowder
- Essential Ingredients for Your Chowder
- Step-by-Step: Crafting Your Chicken Potato Corn Chowder
- Frequently Asked Questions
- Expert Tips for the Best Chicken Potato Corn Chowder
- Watch the Recipe Video
- More Comforting Soup Recipes
Experience the Magic of Instant Pot Chowder
For years, corn chowder was a beloved stovetop staple in my kitchen, a dish that required patience and a good amount of simmering to ensure the potatoes and chicken were perfectly cooked and the flavors melded beautifully. However, discovering how to make this hearty soup in the Instant Pot has been a game-changer. The initial apprehension was real: would it be as creamy? Would it have the same depth of flavor? The answer, to my delight, was a resounding yes!
Preparing this Instant Pot Chicken Potato Corn Chowder delivered all the rich, creamy texture and profound taste I adore, but with an incredible bonus – it shaved off a significant amount of cooking time. This means less time in the kitchen and more time enjoying the warmth and comfort of home. The potatoes come out perfectly tender, and the chicken is moist and succulent, all while preserving the vibrant sweetness of the corn. It’s truly a revelation for anyone who loves delicious, home-cooked meals but is short on time.
Essential Ingredients for Your Chowder
One of the beauties of this Instant Pot Chicken Potato Corn Chowder recipe is its straightforward ingredient list. Each component plays a vital role in creating a balanced and deeply satisfying soup. Here’s a closer look at what you’ll need to gather:
- Corn Kernels: The star of our chowder! You can use fresh corn kernels for the sweetest flavor, but tinned or frozen varieties work perfectly too. If using frozen, a quick thaw in room temperature water for 5-10 minutes is recommended to ensure even cooking and prevent lowering the pot’s temperature too much.
- Chicken: For convenience and quick cooking, boneless, skinless chicken breasts or thighs are ideal. Thighs tend to offer a slightly richer flavor and more tender texture, while breasts are leaner. Either choice will yield delicious results.
- Potatoes: Peeled and cut into roughly 1-inch cubes. Russet potatoes are excellent for thickening the chowder as they break down slightly, contributing to its creamy texture. Yukon Gold potatoes are also a great choice, offering a buttery flavor and holding their shape well.
- Jalapenos: These add a fantastic subtle kick of spice that complements the richness of the chowder. Fresh jalapenos, deseeded and finely chopped, are preferred for their bright flavor, but brined jalapenos can be used in a pinch if fresh ones aren’t available. Adjust the amount to your spice preference.
- Bacon: A crucial ingredient for both fat and flavor. Crispy bacon bits stirred into the chowder and sprinkled on top add an irresistible smoky, salty depth that truly elevates this dish. Don’t skip the step of rendering the bacon fat in the pot, as it provides an incredible base for sautéing the aromatics.
- All-Purpose Flour: Also known as Maida, this is used as a thickening agent. Whisked with cream, it creates a smooth slurry that gives the chowder its signature rich, creamy consistency without any lumps.
- Thyme: Dried thyme infuses the chowder with a warm, earthy, and slightly floral note that pairs beautifully with chicken and corn. If you don’t have thyme, dried rosemary or a good quality all-purpose Italian seasoning mix can be used as a substitute.
- Onion & Garlic: The aromatic foundation of any great soup. Finely chopped onion and minced garlic are sautéed to release their fragrant essences, adding complexity and sweetness.
- Chicken Broth: The liquid base for our chowder. Use a good quality low-sodium chicken broth to control the overall saltiness of the dish and allow the natural flavors to shine.
- Cream: Heavy cream or half-and-half is added at the end to achieve that luxurious, velvety texture and rich mouthfeel that defines a perfect chowder.
- Salt & Pepper: Essential seasonings to taste, bringing all the flavors into harmony.
- Chives (for garnish): Freshly chopped chives add a pop of color and a mild oniony freshness, perfect for topping.
Step-by-Step: Crafting Your Chicken Potato Corn Chowder
Making this creamy and hearty Instant Pot Chicken Potato Corn Chowder is surprisingly simple, thanks to the efficiency of your electric pressure cooker. Follow these steps to create a delicious meal that tastes like it simmered all day, in just a fraction of the time:
- Sauté the Bacon: Begin by activating the “Sauté” function on your Instant Pot. Once hot, add the roughly chopped bacon strips. Cook them until they are beautifully golden brown and crispy. This step is crucial for developing a rich flavor base. Carefully remove the cooked bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot. This flavorful fat will be used to sauté the aromatics.
- Sauté Aromatics: To the hot bacon fat, add the finely chopped onion, minced garlic, and deseeded and finely chopped jalapenos. Sauté for about 3-5 minutes, stirring occasionally, until the onions become soft and translucent. This process helps release their sweet and pungent flavors, building the foundation of your chowder.
- Add Main Ingredients: Now it’s time to add the core ingredients to the pot. Incorporate the corn kernels, cubed potatoes, and bite-sized chicken breast pieces. Pour in the chicken broth, then season with dried thyme, salt, and black pepper. Give everything a quick, gentle mix to ensure all ingredients are well combined and submerged in the broth.
- Pressure Cook: Secure the lid on your Instant Pot and turn the sealing valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 10 minutes on high pressure. The Instant Pot will take a few minutes to build pressure before the cooking time begins.
5. Quick Release and Thicken: Once the 10-minute cooking cycle is complete, carefully perform a quick release of the pressure. To do this, turn the sealing valve to the “Venting” position using the back of a spoon or a kitchen towel to protect your hand from the steam. Once the float valve drops, you can safely open the lid.
6. Finish with Cream: With the lid off, turn on the “Sauté” function again (set to normal heat) to bring the chowder to a gentle simmer. In a small bowl, whisk together the cream and all-purpose flour until smooth, creating a slurry. Slowly pour this cream and flour mixture into the simmering soup, stirring constantly to prevent lumps. Continue stirring gently until the soup comes to a boil. This ensures the flour activates as a thickener.
7. Simmer and Adjust: Let the chowder simmer for another 4-5 minutes, continuing to stir occasionally, until it reaches your desired thick and creamy consistency. Once thickened, turn off the Instant Pot. Stir in most of the crispy bacon bits you set aside earlier, reserving some for garnish. Add some freshly chopped chives for freshness and color. If the chowder appears too thick, you can easily adjust its consistency by stirring in a little extra water, milk, or chicken broth until it reaches your preference.
8. Serve and Enjoy: Ladle the hot Instant Pot Chicken Potato Corn Chowder into bowls. Garnish each serving generously with the remaining crispy bacon bits and a sprinkle of fresh chives. This chowder is best served immediately, but it also makes for fantastic leftovers. Store any remaining soup in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
While both feature corn as a primary ingredient, corn chowder is distinctly thicker and chunkier than a typical corn soup. Chowders are characterized by their hearty, substantial texture, often containing generous pieces of vegetables like potatoes, and sometimes meat or seafood. They usually have a rich, creamy base, though in some regional variations, a tomato base can also be found. Corn soup, on the other hand, tends to be lighter, often puréed, and generally has a smoother, less viscous consistency.
I generally do not recommend freezing creamy soups, including this Instant Pot Chicken Potato Corn Chowder. The dairy components, particularly milk and cream, tend to separate and become grainy or develop an unpleasant texture once thawed and reheated. This separation can significantly compromise the smooth, creamy consistency that makes chowder so appealing. For the best culinary experience, it’s always best to enjoy this soup fresh.
Leftover Instant Pot Chicken Potato Corn Chowder can be stored safely in an airtight container in the refrigerator for approximately 3 to 4 days. When you’re ready to enjoy it again, simply reheat the soup gently on the stove over medium-low heat, stirring occasionally, or warm it up in the microwave until it is heated through. If the soup has thickened considerably in the fridge, you might want to add a splash of chicken broth, milk, or water during reheating to restore its original consistency.
Absolutely! To make a delicious vegetarian corn chowder, simply omit the bacon and chicken. You can replace the chicken broth with vegetable broth. For added protein and heartiness, consider adding white beans, chickpeas, or extra vegetables like bell peppers or zucchini. You’ll still achieve a wonderfully creamy and flavorful chowder.
Starchy potatoes like Russet (Idaho) or Yukon Gold are excellent choices for chowder. Russets tend to break down slightly, helping to thicken the soup and create a creamier texture. Yukon Golds offer a rich, buttery flavor and generally hold their shape a bit better while still contributing to the overall creaminess. Avoid waxy potatoes like red or new potatoes, as they tend to stay very firm and won’t contribute to the desired chowder consistency.
Expert Tips for the Best Chicken Potato Corn Chowder
Achieving the perfect creamy, flavorful Instant Pot Chicken Potato Corn Chowder is easy with these insider tips:
- Corn Preparation is Key: Whether you opt for fresh, frozen, or canned corn, proper preparation enhances the chowder. If using frozen corn, make sure it’s thawed before adding it to the Instant Pot. This helps maintain the pot’s temperature and ensures even cooking. For canned corn, always drain and rinse it thoroughly to remove excess sodium and any metallic taste.
- Prevent Potato Browning: If you’re cutting your potatoes in advance, a simple trick to prevent them from browning is to soak them in cold water. Just remember to drain the water completely before adding them to the chowder mixture.
- Reheating Leftovers: As the chowder cools and chills, it will naturally thicken. When reheating refrigerated leftovers, you might find it too dense. To restore its perfect consistency, simply add a little broth, water, or milk while reheating on the stovetop or in the microwave.
- For an Extra Creamy Texture: If you desire an even smoother, more luxurious chowder, consider an optional step: transfer about 1 cup of the soup (before adding the bacon bits) to a blender. Blend until it’s completely smooth, then stir this puréed portion back into the main pot. This technique naturally thickens the chowder and gives it a velvety texture without adding more cream.
- What to Serve This Soup With: A hearty chowder like this is fantastic on its own, but it truly shines when paired with a good bread. Warm, crusty bread is always a winner for dipping. I particularly love serving it with homemade Domino’s Style Garlic Breadsticks, soft Dinner Rolls, or savory Pepperoni Cheese Bombs for an extra special meal.
- Freezing is Not Recommended: As mentioned in the FAQs, I do not recommend freezing this Instant Pot Chicken Potato Corn Chowder. The dairy components tend to separate upon thawing, affecting the texture and creaminess. However, it keeps wonderfully in the refrigerator and makes for fantastic leftovers for a few days!
- Don’t Skimp on the Bacon: The bacon adds essential smoky flavor and crispy texture. Ensure you cook it until truly crispy and reserve some for garnish. The rendered fat is also key for building the initial flavor base of the chowder.
- Adjust Spice to Your Liking: The jalapenos add a nice warmth without being overly spicy. If you prefer more heat, leave some seeds in, or add a pinch of cayenne pepper. If you prefer it milder, use fewer jalapenos or omit them entirely.
I can confidently say that having a big batch of this Instant Pot Chicken Potato Corn Chowder in the fridge is a joy. It serves as a comforting dinner and an equally delicious lunch the next day. This is truly one of those rare recipes that not only holds up well but often tastes even better as the flavors deepen over time, making it the perfect candidate for intentional leftovers!
Watch the Recipe Video
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Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)
By: Richa
This Instant Pot chicken potato corn chowder with bacon is a delicious thick, creamy, hearty soup that’s perfect comfort food for winter. It’s a one-pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 Portions
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Equipment
- Instant Pot
Ingredients
- 8 Bacon Strips, chopped roughly
- 1 Onion, finely chopped (medium)
- 4 Garlic Cloves, minced
- 2 Jalapenos, deseeded and finely chopped
- 3 cups Corn Kernels, fresh or frozen (thawed if frozen)
- 2 Potatoes, peeled and cut into 1-inch cubes (e.g., Russet or Yukon Gold)
- 1 Chicken Breast, cut into bite-sized pieces
- 2 cups Chicken Broth
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
- 3/4 cup Heavy Cream
- 3 tablespoons All Purpose Flour
- Extra cooked bacon and fresh chives for topping
Instructions
- Sauté Bacon & Aromatics: Turn on the “Sauté” function on your Instant Pot. Add chopped bacon and cook until golden brown and crispy. Remove bacon, reserving fat in the pot. Add onion, garlic, and jalapenos to the pot with bacon fat and sauté until onions are soft and translucent (3-5 minutes).
- Add Core Ingredients & Pressure Cook: Stir in corn kernels, cubed potatoes, chicken breast, chicken broth, dried thyme, salt, and pepper. Mix everything well. Close the lid and set the valve to “Sealing”. Select “Manual” or “Pressure Cook” on high pressure for 10 minutes.
- Thicken & Finish: Once cooking is complete, perform a quick release of pressure. Open the lid and turn on the “Sauté” function (normal heat). In a small bowl, whisk together cream and flour until smooth. Slowly add this mixture to the simmering chowder, stirring continuously until it comes to a boil. Simmer for 4-5 minutes until the soup thickens to your desired consistency. Turn off the Instant Pot. Stir in most of the crispy bacon and chopped chives. If the soup is too thick, add a little water, milk, or broth to adjust.
- Serve: Serve the Instant Pot Chicken Potato Corn Chowder hot, topped with remaining crispy bacon and fresh chives. Enjoy!
Notes
- If using frozen corn, make sure the corn is thawed. If using canned corn, drain and rinse the corn before adding it to the chowder.
- If you cut the potatoes in advance, soak them in cold water to keep them from browning. Just drain the water before adding them to the chowder.
- The soup thickens up when refrigerated, so add a little broth or water while reheating to adjust consistency.
- For a creamier soup, transfer 1 cup of the soup (before adding the bacon) to a blender and blend until smooth. Then add this back to your soup.
- What to serve this soup with? Warm, crusty bread tastes best with this soup. I love pairing it with Domino’s style Garlic Breadsticks, Dinner Rolls or Pepperoni Cheese Bombs.
- I don’t recommend freezing this Instant Pot Corn Chowder because it changes texture once it’s thawed and isn’t as creamy. But this makes for great leftovers!
Nutrition (per serving, approximate)
Calories: 417kcal, Carbohydrates: 34g, Protein: 17g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 1082mg, Potassium: 746mg, Fiber: 4g, Sugar: 4g, Vitamin A: 557IU, Vitamin C: 29mg, Calcium: 52mg, Iron: 2mg
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More Comforting Soup Recipes to Warm Your Soul
If you loved this hearty Instant Pot Chicken Potato Corn Chowder, you’ll surely enjoy these other comforting soup recipes:
- Instant Pot Chicken Thukpa: A Simple Noodle Soup
- Creamy Cauliflower Chowder: A Gluten-Free Delight
- Homemade Creamy Vegetable Soup: Classic & Hearty
- Creamy Roasted Pumpkin Soup with Rosemary: Seasonal Perfection