This rich and creamy Instant Pot Potato and Corn Chowder is perfect for chilly nights, and is incredibly easy to whip up with simple pantry ingredients!
Can you believe that the new year is right around the corner? This past twelve months went by incredibly fast! Perhaps your resolution next year is to try to make more homemade meals for your family… Or, perhaps you recently picked up an Instant Pot and are looking for things to try in your new appliance. If either of these rings true, then you are in luck.
I have been crazy about my Instant Pot for two years this month – hard to believe that I picked it up in 2015 — I haven’t looked back since! Not a day goes by that I don’t appreciate having it as part of my kitchen repertoire.
I’m always looking for new things to make in my Instant Pot ~ though I’m not new to the machine, I have yet to run out of ideas. I’m always amazed at what can be created with what I have on hand in the bottom of the veggie drawer… in this case, a few russet potatoes, corn, stock and spices. The soup cooks up quickly and could easily be a freezer meal that you prepare ahead of time.
To make this potato & corn chowder, I started with 3 large russet potatoes peeled and diced (around 2-2.5C). Throw them in the Instant Pot and add 6 C. of vegetable or chicken broth. Set the pot to cook on high (manual) for 13 minutes. Once the pot beeps done, release the pressure, add your flour, and then use your immersion blender to blend half of the soup to allow for some chunky potatoes. Add 1/2 C. of half and half along with a can of sweet corn, drained well.
Finish the soup by adding your seasonings, and serving in a bowl topped with fresh dill, and roasted bell peppers ~ you could also serve with a little cheese, too!
(Looking for more Instant Pot recipes? Find over 100 deliciously yummy Instant Pot recipes or bookmark any of these Delicious Instant Pot Soup Recipes to help inspire new meal ideas!)
This rich and creamy Instant Pot Potato and Corn Chowder is perfect for chilly nights, and is incredibly easy to whip up with simple pantry ingredients!
Ingredients
- 3 large russet potatoes, peeled & diced (about 2 - 2.5C)
- 1 can of sweet corn, 15 oz, drained
- 6 C. broth, chicken or veggie
- 1/2 C. half and half
- 2 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 1/2 tsp coriander
- 1 tsp salt, or more to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- optional: bell pepper, sliced thin and roasted
- optional: dill, for garnish
Instructions
- Add your diced potatoes, broth and butter to the Instant Pot. Close the valve, and set the pot to manual (high) for 13 minutes.
- Once the pot is done, release the pressure; add 3 Tbsp flour. Use your immersion blender to blend half of the soup (leaving some chunky potatoes).
- Add the corn, half and half, & spices; adjust more or less spices as necessary.
- Stir the soup to incorporate all of the flavors. Serve in bowls topped with roasted bell peppers and fresh dill.
