Easy Instant Pot Corn Chowder

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This Instant Pot Corn Chowder is a quick, easy and tasty soup packed with sweet corn, sweet potato & smoked paprika. Delicious served warm or cold, so you can enjoy it all year long!

You’ll like Instant Pot Tomato Soup, Instant Pot Chicken Noodle Soup and Instant Pot No Knead Dinner Rolls.

Suitable for vegan and gluten free diets. Post includes Weight Watchers points.

a bowl of instant pot corn chowder on a table with a spoon in it

Let’s talk about delicious soups like Instant Pot Potato Soup and this Instant Pot Corn Chowder.

Not only is it full of flavor, but I happen to think the best thing is that you can make it using fresh corn just off the cob (perfect for summer’s bounty), frozen corn, or even canned corn kernels. Whatever way you choose, this corn chowder tastes sooooo good.

I have given this Instant Pot corn chowder the orange veggie love treatment with the addition of some sweet potato.

Bonus is the extra sweetness which will make you want to make this 135,000 times this year alone. Plus adding in smoked paprika, aka big dollops of smoky flavor. Need I say more?

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Delicious chowders, like this Instant Pot Corn Chowder and my Instant Pot Clam Chowder, are really easy and quick to make.

During the summer, this type of Instant Pot recipe translates into the fact that you spend less time cooking and more time having fun in the sun with family and friends.

And in the winter, this easy corn chowder recipe means more time in front of the fire, in cozy socks and fluffy sweaters and blankets, and huuuuuuuge warm mugs of soup.

Yeap, it really is an all-weather kind of creamy chowder and it goes great with Grilled Cheese and this simple Spinach Salad.

 Why Make This Recipe

  • Super affordable – all you need is everyday store cupboard staples, frozen corn or canned corn.
  • Immensely adaptable – there are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood.
  • Easy to Scale – double or triple the recipe to serve a crowd.
  • Meal Prep – this Instant Pot corn chowder recipe is a great freezer-friendly meal.
  • Versatile – perfect for potlucks, lunch boxes, easy dinners, picnics, and more.

So, are you ready to learn how to make this Instant Pot corn chowder recipe? Gather up your ingredients and I will show you….

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

How To Make Instant Pot Corn Chowder

Get the complete ingredients list and instructions from the recipe card below.

  1. Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic purée, smoked paprika and salt.
  2. Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
  3. When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
  4. Return the blended potato corn chowder soup into the rest of the pressure cook pot, season with salt and serve with toppings of your choice.
Ingredients for making instant pot corn chowder in the pressure cooker

Make Corn Chowder On The Stove Top

  1. Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.
  2. Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.
  3. Mix in the vegetable broth, bring to a boil, and simmer for about 10 minutes or until the sweet potato is tender.
  4. Stir in the sweet corn kernels and spring onions, bring to a boil and simmer for 2 minutes.
  5. Switch off the heat and mix in the milk.
  6. Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
  7. Return the blended potato corn chowder into the pot, season with salt, and serve with toppings of your choice.

 Make Corn Chowder In The Slow Cooker 

  1. Add the vegetable broth into the slow cooker insert, followed by the corn kernels, green onions, sweet potatoes, garlic purée, smoked paprika, and salt, and mix.
  2. Cover and cook for 3-4 hours on high and 5-6 hours on low.
  3. Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
  4. Return the blended portion to the rest of the corn chowder, season with salt, and serve with toppings like shredded cheese and fresh chopped parsley.
slow cooker corn chowder in a crockpot

Pro Tips

  • Fresh corn tastes so good in this, but defrosted frozen corn kernels will work too.
  • If not vegetarian, you can use chicken broth or beef broth.
  • Adaptable. You can use other plant-based milk. If not vegan, then use regular milk instead in the recipe.
  • For a thinner soup, add an extra half to one cup of broth.
  • Stir in some corn starch if you want a thicker corn chowder.
  • For a richer soup, use plant-based heavy cream instead of plant-based milk.
  • Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Delicious Variations

  • Swap the veggies – feel free to use white or red potatoes instead, and add diced onions, red bell pepper, cauliflower, or broccoli.
  • Swap the broth – you can use chicken broth or beef broth instead if not vegan.
  • Add in meat – You can add in some chicken breast or turkey, or cubed ham.
  • Add extra heat – a dash of hot sauce, chipotle, red pepper flakes, or cayenne pepper will add that little extra heat if you prefer.

 Topping Ideas

As mentioned earlier, one of my favorite things about this pressure cooker corn chowder soup recipe is how versatile it is. Not only can you make this corn chowder with all sorts of different combinations of spices, but you can also garnish it with an unlimited array of toppings.

Following are some of the tried and true toppings options that I love. But I encourage you to experiment and come up with your own favorites as well!

  • grilled fresh corn
  • mild crunchy chili sauce
  • jalapeno slices
  • green onions
  • chives
  • fresh parsley
  • shredded cheddar cheese
  • cubed ham
  • crispy bacon bits (see FAQ section!)

a bowl of sweet potato chowder next to the instant pot

Prep Ahead and Storage

  • Prep Ahead – You can make this corn chowder freeze until needed.
  • Storage – This can be stored in the refrigerator for up to 4 days.
  •  Freezing – Let the soup cool down, then transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for up to 3 months.
  • To Thaw – remove it from the freezer the night before needed and let it thaw in the fridge.

FAQs

What Type Of Corn Do You Need?

I love the flavor that fresh corn gives this recipe, but defrosted frozen corn kernels and even canned corn will work too. Using frozen or canned corn means you can make this all year round, and it can work out more budget-friendly too.

Can This Be Made Into Corn Chowder With Bacon?

Yes! A bowl of potato corn chowder with bacon is a very good thing. You can start with store-bought cooked bacon bits to make it easier.

However, feel free to grab your favorite bacon out of the freezer and fry it up yourself. Either way, it will be utterly delicious!

More Recipes You May Like

Instant Pot Soup Recipes

Love soup cuisine? Then check out the whole list of my Instant Pot Soup Recipes.

Weight Watchers Points

There are 2 Blue Plan SmartPoints in a serving of this.

Instant pot quick start guide image

Thank you for reading my Instant Pot Corn Chowder recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published July 2019.

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a bowl of instant pot corn chowder on a table with a spoon in it
Print Recipe
4.94 from 32 votes

Instant Pot Corn Chowder With Sweet Potato

A tasty and healthy chowder recipe that is quick and easy to make.
Prep Time7 minutes
Cook Time10 minutes
Total Time17 minutes
Course: Soup
Cuisine: American, Western
Diet: Gluten Free, Vegan
Servings: 6
Calories: 144kcal
Author: Bintu Hardy

Ingredients

  • 4 cups (750g) sweet corn fresh or defrosted from frozen or canned
  • 4 green onions finely chopped
  • 2 sweet potatoes peeled and cut into very small cubes
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • 4 cups (875 ml) vegetable broth
  • 1 ½ cups plant based milk
  • salt to taste

Instructions

  • Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.
  • Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
  • When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
  • Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.

Stove Top Instructions

  • Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.
  • Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.
  • Mix in the vegetable broth, bring to the boil and simmer for about 10 minutes or until the sweet potato is tender.
  • Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 minutes.
  • Switch off the heat and mix in the milk.
  • Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
  • Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
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Notes

  • Fresh corn tastes so good in this, but defrosted frozen corn kernels will work too.
  • If not vegetarian, you can use chicken broth or beef broth.
  • Adaptable. You can use other plant-based milk. If not vegan, then use regular milk instead in the recipe.
  • For a thinner soup, add an extra half to one cup of broth.
  • Stir in some corn starch if you want a thicker corn chowder.
  • For a richer soup, use plant-based heavy cream instead of plant-based milk.
  • Cook time does not include time for the Instant Pot to come up to pressure or for the pressure to release.
  • Storage – keep leftovers in the fridge for up to 4 days.
  • There are 2 WW Blue Plan SmartPoints in a serving of this.

Nutrition

Calories: 144kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 937mg | Potassium: 327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6775IU | Vitamin C: 4.5mg | Calcium: 98mg | Iron: 1.1mg

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Recipe Rating




36 Comments

  1. It would be helpful to know how many cups of cubes sweet potatoes because they vary so much in size. Anyone?

  2. When do you add the milk to the soup when using the Instant Pot or slow cooker? It only lists the milk in the directions for on the stove cooking.

  3. Hey, you forget to mention when to add the milk in the instapot instructions. I added it before cooking and hope that works.

  4. 5 stars
    This was delicious. I will definitely be making again. I wouldn’t change a thing. I’m vegan and this is an amazing recipe. Thank you!!!

  5. 5 stars
    Hello, and thank you for a wonderful recipe. Having made corn chowder soup before, I added the milk to the IP with the vegetable broth. I used corn on the cob pieces and it was amazing! Thank you again, and Happy New Year.

  6. This looks incredible, and I love the option to make it in the slow cooker. So convenient!