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The cold winter nights call for something warm and cozy to dig into, and this easy corn chowder recipe is just perfect for that!
On the hunt for a simple soup recipe that’s not just filling and comforting for the chilly winter nights, but also easy to prepare?
We have you taken care of.
Here’s an incredibly easy corn chowder recipe to try making in your instant pot. It’s super quick and might just become your next favorite.
Won’t I Need to Thicken my Corn Chowder Recipe?
If you’re following our recipe, you won’t need to take any additional steps to thicken the chowder.
We’re gonna be blitzing up the soup to ensure that the chowder has the right consistency. Some people like to put a mashed potato into the mix to give it more bulk, and if that’s what you want to do, you could do that as well.
I’m in a Rush. Can I Skip the Natural Release?
This one’s unfortunately a non-negotiable part of the recipe. A lot of new instant pot users tend to make this mistake, and end up with a messed up recipe.
Allowing the pot to stay undisturbed for 15 minutes will ensure that the ingredients are cooked to perfection in the residual heat and steam.
I Don’t Have Sour Cream. What Else Can I Use?
Sour cream, apart from lending the chowder a delicious flavor, also gives it that richness and thickness. If you don’t have sour cream, you might find your corn chowder getting runny.
You can then use a simple corn flour slurry to thicken the mixture, or even use a generous helping of shredded cheddar cheese (or any other cheese you prefer).
Can I Make & Freeze the Corn Chowder?
Loved how delicious the corn chowder turned out to be? Wondering if you can make it in a big batch and freeze it for later?
We feel you. Well, ideally, corn chowders that contain milk do not freeze well. When you defrost the chowder, the milk solids and liquids will separate and the chowder will be a big mess.
However, if you’re using heavy cream (which we do in this recipe) or evaporated milk, you can go ahead and freeze it- there’ll be practically no difference in the texture or flavor.
Serving Ideas & Suggestions
If you’re making corn chowder for some guests coming over, or are just looking to take things up a notch for your weeknight dinner, here are some amazing serving and side ideas you can team up along with this one!
- Roasted zucchini sticks
- Fresh crusty bread
- A citrusy coleslaw
- A fresh green salad
- Roasted garlic broccoli- and speaking of broccoli, you might want to try our broccoli soup
- A grilled veggie sandwich
- Grilled cheese
You can also team up this corn chowder as a side for your main like grilled chicken or any form of grilled meat.
- Soup bowls | These soup bowls have a handle on them, which make them perfect when carrying a hot bowl. It's so much easier to handle.
- Stand-up Nessie soup ladle | A fun kitchen utensil is always a winner. These Nessie soup ladles are functional, and make a fun gift too.
- Soup heating bento lunch box | When it's time to go to school or the office, a useful lunch box is one that can heat soup and other meals on cool days.
- Crock Pot lunch food warmer | Keep your lunch ready to heat and eat in this useful food warmer by Crock Pot.
Cream of Corn Soup Recipe
- 6 cups frozen corn kernels
- 2 tablespoons butter
- 1 cup diced white onion
- 2 jalapenos, diced
- 1 tablespoon minced garlic
- 2 cups chicken stock
- ½ cup heavy cream
- 1 tablespoon chipotle in adobo, minced
- 2 teaspoons cumin
- 1/2 teaspoon Ancho chilli powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon chilli powder
- ½ cup heavy cream
- ½ cup sour cream
- 2 tablespoons lime juice
- Cotija cheese to garnish
- Turn on the Sauté setting and add the onions, jalapenos, and butter to the pot.
- Cook until translucent.
- Add the garlic and cook for about 30 seconds, stirring frequently.
- Add the corn, broth, adobo, salt, pepper, and all spices.
- Stir to combine.
- Cancel the sauté setting. Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release).Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- Remove 2 cups of the soup and add to a blender. Blend until a cream consistency. Add the mixture back into the Instant pot.
- Whisk the cream, and sour cream mix to combine.
- Continue to stir until thickened.
- Turn off the pot. Garnish with Cojita cheese and serve.
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Amount Per Serving: Calories: 428Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 72mgSodium: 339mgCarbohydrates: 45gFiber: 5gSugar: 13gProtein: 11g