My Instant Pot Potato Corn Chowder with Bacon recipe is the first of my new, easy Fall 2022 weeknight dinner recipes! I can’t wait for you to try a bowl (or four…hello leftovers!) of this creamy, silky corn chowder. It’s the perfect way to use up some of your sweet summer corn. 🌽
ACTIVATING FALL VIBES….
It’s my first “real” Fall in five years! I say that because before moving to Washington, we lived in Florida where it’s hot most of the year. Soups and warm dishes aren’t always at the forefront of your mind when it’s 95 degrees outside in November.
Technically we were here in Washington last Fall, but I had no kitchen (we were still living in a hotel on the military base) to make cozy fall recipes such as roasted tomato basil and red pepper soup, and stuffed cabbage rolls. So, in my book, it didn’t count! 🍂
For the rest of the year, I’ll be bringing you the best comforting, seasonal dishes once a week. Well, apart from two to three weeks in December during Christmas time. Time with family is so important.
I can’t wait to share my new, fun, flavorful ideas with you all!
First on the list is this Instant Pot Potato Corn Chowder with Bacon, because it’s easy and quite delicious. Let’s get started!
This post includes affiliate links. When I find a product that I love and use daily, I like to share it with my readers. Sometimes I use affiliate links so I can earn commission for my recommendations (at no additional cost to you). Thank you for your support! 🖤
How to Make Instant Pot Potato Corn Chowder with Bacon Recipe
The sweetness from the corn, the creaminess of the half and half and potatoes, the smokiness of the bacon and smoked paprika….this Instant Pot Potato Corn Chowder with Bacon recipe is so good and flavorful! It’s also simple to prepare. Win, win!
THE Potato Corn Chowder INGREDIENTS GOING IN THE PRESSURE COOKER:
- Kettle & Fire Chicken Bone Broth
- Russet Potatoes
- Fresh Sweet Corn
- Bacon (always humanely raised)
- Mirepoix (carrots, celery, onion, garlic)
- Unsalted Butter
- Salt, Pepper, Smoked Paprika, Oregano
THE Potato Corn Chowder INSTRUCTIONS:
1. Sauté the bacon and mirepoix + seasonings
First, you’re going to set the Instant Pot to the sauté setting. If you don’t have an Instant Pot, you can also use a different pressure cooker, a slow cooker, or cook it in a pot on the stove. The instructions are the same, but you will of course need to adjust the cooking time!
Once the Instant Pot is hot, sauté your diced bacon until crispy. I like my bacon crispy rather than rubbery, so instead of cooking it with chowder, I remove it from the Instant pot and set it aside for a topping once it’s done.
You’ll still have some bacon flavor in the potato corn chowder because the next step is to sauté your mirepoix (carrots, celery, onion, and garlic) in the bacon fat along with a little butter. Sauté the vegetables for about five minutes, then add your seasonings (just one teaspoon of salt) and sauté for another minute.
2. Add the potatoes, corn, and chicken bone broth
Normally I’m a skin-on kinda girl because there are benefits of eating potato skins, but for this Instant Pot Potato Corn Chowder with Bacon recipe, I like to peel the russet potatoes as their skin tends to be chewy when cooked. I’m looking for a creamy, silky textured potato corn chowder, therefore I peel the potatoes and set them aside.
For the corn, remove the husk and then with a brand-new toothbrush (I don’t think I needed to emphasize that so much – at least I hope not 😂) or a vegetable scrub brush, remove any remaining corn silk (the long, thread like strands). Cut the corn kernels from the cob and add this along with the potatoes and the chicken bone broth to the instant pot. Don’t discard the corn cobs! We’re going to use them in a moment.
CHICKEN BONE BROTH BENEFITS – Kettle and Fire Nutrition
You may be wondering what the difference is between regular chicken broth and chicken bone broth. Not only does bone broth have more of a full-bodied flavor; it also has more nutritional benefits than regular broth, such as electrolytes, protein, and vitamins and minerals. The long simmering time creates naturally occurring collagen protein as well.
There are several benefits of cooking with and/or drinking bone broth, and my go-to bone broth company, Kettle & Fire, does a fantastic job of explaining those benefits in detail! But to give you an idea, bone broth may:
- Promote Gut & Digestive Health
- Support Joint Mobility
- Support Skin, Hair, and Nails
- Support Sleep
- Offer Enhanced Results on the Keto, Paleo, and Intermittent Fasting Diets
Overall, Kettle & Fire bone broth adds so much flavor to this Instant Pot Potato Corn Chowder with Bacon recipe. I highly recommend trying it!
Add the two containers of broth and get ready to pressure cook. 🙌🏽
3. SET THE INSTANT POT TO PRESSURE COOK THEN QUICK RELEASE
Select the pressure cooker option on your Instant Pot and set it for ten minutes. Instant Pot explains how to do so here. Once the chowder is done cooking, quick release the pressure. Be sure to take the proper safety precautions when releasing pressure from your pressure cooker. More details on all of this can be found here.
4. SIMMER HALF & HALF MILK WITH CORN COBS AND FRESH THYME SPRIGS
While the other ingredients are pressure cooking in the Instant Pot, in a separate pan on low heat; steep two of the corn cobs and a handful of thyme in the half and half milk. The milk should just be warmed up, not simmering, or boiling. You can freeze the remaining corn cobs for flavoring soup or making vegetable stock in the future!
Once the pressure cooker has released all its steam, open the lid. From the half and half, remove the corn cobs and discard the thyme stems. With the back of a knife, remove the corn milk from the cobs (See video on YouTube: How to Remove Milk from Corn). The corn milk holds so much flavor, therefore we are going to add it to the chowder along with the half and half! Give it a stir.
At this point, I like to blend a lot of the chowder with a hand blender. I reserved a couple cups of potato chunks and corn, blended the rest of the chowder, then added the chunks back. It will be so smooth and creamy with little surprise corn jewels. 🌽💎
If the chowder isn’t thick enough for your liking, you can mix a tablespoon of corn starch with two tablespoons of water to make a slurry and stir it into the Instant Pot Potato Corn Chowder with Bacon recipe!
Check for salt and add another half or full teaspoon depending on your tastebuds. I think with this much chowder, two teaspoons of salt is just right.
TOPPING, DIPPING, AND SERVING
Regarding the (optional but recommended) toppings, we’ve already got the bacon covered, so next you’ll want to slice the chives and/or scallions and shred the cheddar cheese (if using – I do if I have some in the fridge).
You just need a buttery, crispy dipping element when eating chowder and soup. I like to simply slice a baguette about an inch thick and crisp it in a grill pan with some salted butter!
And that is how you make my simple Instant Pot Potato Corn Chowder with Bacon recipe. I hope it becomes a part of your easy Fall weeknight dinners list (and the rest of the seasons – it’s acceptable all year round). 🤗
As always, I’d love to hear from you all! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. You can reach out via email (firstname.lastname@example.org), and/or stay connected with me on social media, which I have linked below.
MORE RECIPES YOU MAY LIKE:
Stuffed Cabbage Rolls (Instant Pot and Oven Instructions).
Roasted Tomato Basil and Red Pepper Soup with Cheesy Garlic Bread.
Pasta with Roasted Garlic Butternut Squash Sauce.
Pumpkin Bars with Orange Cream Cheese Frosting.
Soft Pretzel Bites with Smoked Gouda Cheese Dip.
My Instant Pot Potato Corn Chowder with Bacon recipe is the first of my new, easy Fall 2022 weeknight dinner recipes! I can’t wait for you to try a bowl (or four…hello leftovers!) of this creamy, silky corn chowder. It’s the perfect way to use up some of your sweet summer corn.
- 6–8 slices bacon
- 4 tablespoons unsalted butter
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onion, diced
- 4 cloves garlic (approximately 2 tablespoons), minced
- 1 1/2 – 2 teaspoons kosher salt, divided
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 ears corn (approximately 2 cups), corn kernels removed – don’t discard the cobs
- 1–pound russet potatoes (approximately 2 cups), peeled and diced
- 2 16.9–ounce containers Kettle & Fire chicken bone broth (or similar)
- 2 cups (1 pint) half & half
- a handful of fresh thyme sprigs
OPTIONAL (BUT RECOMMENDED) TOPPINGS AND ADDITIONS:
- Chopped chives and/or scallions, for topping
- Shredded sharp cheddar cheese, for topping
- Baguette, sliced, buttered, and toasted (I use a grill pan for those pretty grill marks)
- SAUTE THE BACON AND MIREPOIX + SEASONINGS. Turn on the Instant Pot and set it to sauté. Sauté the bacon until crispy, remove, and set it aside (we’ll use it later for topping). Melt the butter in the Instant Pot, then add the celery, carrots, onion, and garlic and sauté for about 5 minutes. Sprinkle in the seasonings (just one teaspoon of salt) and sauté for another minute.
- ADD POTATOES, CORN, AND CHICKEN BONE BROTH. Peel and dice the potatoes and set them aside. Remove corn husks, then with a new toothbrush or a vegetable scrubber brush, remove the stringy corn silk. Save the corn cobs. Add the potatoes and corn to the Instant Pot along with the chicken bone broth.
- SET THE PRESSURE COOKER, THEN QUICK RELEASE WHEN DONE. Select the pressure cooker option on your Instant Pot and set it for 10 minutes. Instant Pot explains how to do so here. Once the chowder is done cooking, quick release the pressure. Be sure to take the proper safety precautions when releasing pressure from your pressure cooker. More details on all of this can be found here.
- STEEP CORN COBS AND FRESH THYME SPRIGS WITH HALF AND HALF. In a separate pan on low heat; steep two of the corn cobs and a handful of thyme in the half and half milk. The milk should just be warmed up, not simmering, or boiling. You can freeze the remaining corn cobs for flavoring soup or making vegetable stock in the future!
- ADD HALF AND HALF TO PRESSURE COOKER. Once the pressure cooker has released all its steam, open the lid. From the half and half, remove the corn cobs and discard the thyme stems. With the back of a knife, remove the corn milk from the cobs (See video on YouTube: How to Remove Milk from Corn). Add it to the pressure cooker along with the half and half.
- BLEND SOME OF THE POTATO CORN CHOWDER (OPTIONAL). I like a smooth and creamy chowder with some chunks, therefore I remove a couple of cups of the potato/corn mixture, blend the chowder with a hand blender, then add the chunks back in. You can blend as much as you’d like, or none at all! Either way, it will be delicious. Check for salt and add another half or full teaspoon depending on your tastebuds.
- PREPARE TOPPINGS AND SERVE. If you’re using them: slice the chives and/or scallions and shred the cheddar cheese. Don’t forget about the bacon! Crack a little black pepper overtop and enjoy.
- For more detailed information on the recipe, certain health benefits, the difference between regular chicken broth and bone broth, etc., please read the post above! 🖤
- If the chowder isn’t thick enough for your liking, you can mix a tablespoon of corn starch with two tablespoons of water to make a slurry and stir it into the Instant Pot.
- You just need a buttery, crispy dipping element when eating chowder and soup. I like to simply slice a baguette about an inch thick and crisp it in a grill pan with some salted butter!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Instant Pot Recipes, Main Dishes, Soups
- Method: Pressure Cooker
- Cuisine: American
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