Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/10
Why This Recipe Is So Popular
This chowder is creamy and comforting, perfect for a quick weeknight meal. Using an Instant Pot makes it fast and easy without sacrificing flavor. It’s a great way to enjoy fresh or frozen corn in a hearty soup.
Cooking Pointers
- Use fresh corn for the best sweetness, but frozen works well too.
- Sauté the onions and garlic first to build more flavor.
- Avoid overcooking the potatoes to keep them from turning mushy.
- Sauté the onions and garlic first to build more flavor.
- Avoid overcooking the potatoes to keep them from turning mushy.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Toss in the butter and chopped onion, cooking and stirring occasionally until the onion softens and starts to turn golden, which should take about 5 minutes. Next, add the corn and chicken broth, then switch off the sauté function. Secure the lid, making sure it’s locked, and set the pot to high pressure for 5 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, remove the lid and stir in the evaporated milk, potato flakes, thyme, garlic, chives, and a pinch of salt and pepper. Give everything a good mix, and your chowder is ready to enjoy!
Serving Options To Try
Serve this chowder warm with crusty bread or crackers. A sprinkle of fresh herbs like parsley or chives adds a nice touch. For extra richness, top with shredded cheese or a dollop of sour cream.
Refrigeration Tips
Let the chowder cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it thickens too much.
170
people cooked this recipe
