Soups | July 9, 2019

Instant Pot Summer Corn Chowder

A delicious way to use ripe summer produce.  Corn on the cob, fresh zucchini, creamy red potatoes, bright carrots, and hearty broth and creamy come together in this hearty Instant Pot Summer Corn Chowder.

Summer corn chowder in white bowls, aside sliced bread, and garnished with thyme.

What Is A Chowder?

chowder is a thick, rich, chunky soup usually made with a white sauce base.  It is different from a bisque – because bisques are smooth, while chowders have chunks of veggies or seafood.

Summer Corn Chowder For Beginners

I know it is easy to be intimidated when you hear the word chowder – it screams fancy restaurant, or waiting in line for a coveted bowl of soup, but I promise even the most beginner cook is a perfect match for this pot of soup.  I will give directions for making this soup in the pressure cooker, and also stove-top in a cast iron dutch oven.  To show you just what a cinch this soup is, check out my how-to video in the recipe card.

Summer corn chowder in white bowls, aside sliced bread, and garnished with thyme.

What Do I Need To Make Summer Corn Chowder?

You’ll need:

  • onion
  • carrots
  • red potatoes
  • corn on the cob
  • zucchini
  • butter
  • flour
  • chicken broth (or use veggie if you are keeping this vegetarian)
  • heavy cream
  • white cheddar cheese
  • dried thyme
  • salt
  • pepper

Corn chowder ingredients.

Tell Me How To Make It!

Phase 1

  1. Set your pressure cooker to saute and add butter.
  2. Once the butter has melted – add onions and saute until tender.
  3. Add diced carrots.
  4. Toss in diced potatoes.
  5. Add diced zucchini.
  6. Throw in corn that has been removed from the cob.
  7. Add thyme, salt, and pepper.
  8. Pour in 32 ounces of chicken or veggie broth.

Corn chowder process.

Phase 2

  1. Close your pressure cooker, and set valve to seal.  Cook on high pressure for 3 minutes.  Use a quick release to release the pressure.
  2. Remove lid and set to saute.
  3. Add heavy cream.
  4. Toss in grated white cheddar. Stir.
  5. Add thickened – a mixture of 1/4 cup of flour and 1/4 cup of water that has been mixed well.
  6. Stir until thickened.

Corn chowder process.

Soup Gets Better With Age

Something that I love about making soup is that they are delicious as leftovers.  And there is something about leftover soup that is even more delicious than the night before.  Store leftovers in an airtight container and refrigerate.  Reheat on the stove.

This chowder does not freeze well because it contained a few dairy items.  So avoid putting this in the freezer.

Summer corn chowder in white bowls, aside sliced bread, and garnished with thyme.

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5 from 1 vote
Summer corn chowder in white bowls, aside sliced bread, and garnished with thyme.
Summer Corn Chowder
Prep Time
10 mins
Cook Time
13 mins
Pressurizing Time
15 mins
Total Time
38 mins
 

A delicious way to use ripe summer produce.  Corn on the cob, fresh zucchini, creamy red potatoes, bright carrots, and hearty broth and creamy come together in this hearty Instant Pot Summer Corn Chowder.

Course: Main Course, Main Dish, Soup
Cuisine: American
Keyword: corn chowder, instant pot chowder, Summer Corn Chowder
Servings: 10
Calories: 237 kcal
Author: Kadee
Ingredients
  • 1/4 cup butter
  • 1 onion diced
  • 2 large carrots diced
  • 32 ounces chicken broth
  • 1 cup red potatoes diced
  • 2 large zucchini diced
  • 4-5 ears of corn corn cut from cob
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 cup shredded sharp white cheddar
  • 1/4 cup flour
  • 1/4 cup water For pressure cooker only
Instructions
Stove Top Instructions
  1. In a cast iron dutch oven melt butter.
  2. Add onions and carrots. Cook until onions are translucent.
  3. Sprinkle flour into mixture and stir until it has a nutty fragrance.
  4. Add chicken broth and potatoes.
  5. Add thyme, pepper, salt, and bay leaf.
  6. Bring to a boil and simmer 10 minutes.
  7. Add zucchini and corn. Simmer 5 minutes.
  8. Add heavy whipping cream and cheese.
  9. Serve hot.
Pressure Cooker Instructions
  1. Set pressure cooker to saute mode.  Melt butter and add onion.  Cook until onions are translucent.

  2. Add carrots, potatoes, zucchini, and corn.

  3. Add thyme, pepper, salt, and bay leaf.

  4. Add chicken broth.

  5. Cook on high pressure for 3 minutes.  Use a quick release to release the steam.

  6. Set pressure cooker to saute.  

  7. Add cream and cheese.  Stir until well combined.

  8. Combine water and flour and stir until well combined. Add to soup. Stir until thickened.

  9. Serve immediately.

Recipe Video

Nutrition Facts
Summer Corn Chowder
Amount Per Serving (1 cup)
Calories 237 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 57mg19%
Sodium 703mg31%
Potassium 390mg11%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 2800IU56%
Vitamin C 18.5mg22%
Calcium 117mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

SaveSave

Nutrition Facts
Summer Corn Chowder
Amount Per Serving (1 cup)
Calories 237 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 57mg19%
Sodium 703mg31%
Potassium 390mg11%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 2800IU56%
Vitamin C 18.5mg22%
Calcium 117mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
 

5 thoughts on “Instant Pot Summer Corn Chowder

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  1. I made this today. I knew I would love it, but I didn’t know if my family members would like this “girl Food.”

    Well it was a big hit. A really delicious comfort food. I think it’s the roux (butter, flour, chicken broth) that is the magic here.

    I added some rotisserie chicken in this and we forgot to add the cheese which would have been awesome. No one wanted to stop eating to grate the cheese and add it. That’s how much we loved it.

    So thank you for posting this, it’s a keeper.