Corn Chowder is a fall soup staple, and today’s Instant Pot Corn Chowder with Bacon makes this classic soup even easier! This flavorful, creamy corn chowder can be made with or without cream and is the perfect way to warm up on a brisk fall day.
Instant Pot Corn Chowder Recipe
Some days just call for a hearty bowl of bone-warming soup and this Instant Pot Corn Chowder is perfect for when you want something quick, low-maintenance and delicious. The bacon adds the perfect amount of salty smokiness to take this corn chowder from just a plain vegetable soup and transform it into something absolutely crave-worthy.
If you have some fall yard work to do, or just want to go outside and jump in the leaves with the kids, you can set this soup recipe to cook in your instant pot and it will do all of the work for you.
I did take an extra step and pureed some of the corn chowder after cooking to increase that creamy texture without adding cheese or too much cream, but that step can be skipped if that’s one step too many for you.
Because we only added 1/2 cup of heavy cream to this recipe, you can freeze this corn chowder! Allow the soup to cool completely before portioning into your favorite freezer containers. (This set of freezer containers is a crazy bargain.) The corn chowder can be frozen for up to three months, then when ready to enjoy, allow it to thaw completely before reheating in either your Instant Pot or on the stove.
If you don’t want to use bacon, you can use finely chopped ham in this recipe – perfect for holiday leftovers. And, while the corn is pretty irreplaceable, you can swap out the potatoes and carrot for your preferred veggies.
You can use fresh or frozen corn in this recipe – I used frozen corn that I allowed to thaw at room temperature for about 20 minutes. If using fresh corn, I highly recommend using a kernel remover to ensure you get as close to the cob as possible without getting any tough cob pieces in your soup.
Because this recipe cooks quickly in the Instant Pot, it doesn’t naturally develop the same flavor depth that cooking it on the stove would allow, so I recommend tasting and adjusting the seasonings to your personal preference. I hit mine up with a good amount of cayenne pepper and thyme, but my daughter liked it without the cayenne.
What to Serve with Corn Chowder:
- Pull-Apart Garlic Bread
- Roasted Veggies from Cooking Classy
- Ham and Cheese Sliders
- Homemade French Bread from I Heart Naptime
- Brussel Sprout Salad with Feta, Bacon and Pecans
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Corn Chowder with Bacon Ingredients
- Onion, diced
- Garlic, smashed and sliced
- Carrot, peeled and diced
- Potatoes, scrubbed and chopped
- Corn Kernels <– you can use fresh or frozen
- Paprika, to taste
- Salt and pepper, to taste
- All-purpose Flour
- Broth <– grab our recipe for Instant Pot Chicken Broth
- Heavy Cream
Scroll down to the printable recipe card for full measurements.
Tip: for a spicy twist, hit this soup with a dash of cayenne pepper.
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Sharp kitchen knife
- Measuring cups and spoons
- Vegetable Peeler
- Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Corn Kernel Remover <– so helpful if you’re using fresh corn!
How to Make Corn Chowder with Bacon in the Instant Pot
Set your instant pot to saute.
Once hot, add the bacon and cook until they reach your desired level of doneness.
Remove the bacon to a paper towel-lined plate and add the onion to the instant pot.
Sauce the onion for 3 minutes, until translucent.
Stir in the garlic, potatoes, carrots and seasoning. Cook for 2 minutes, then turn off Saute setting.
Stir in the flour and broth, then secure instant pot lid.
Ensure valve is set to sealing and select “soup” for 10 minutes.
Use an immersion blender to partially puree the soup, or remove half of the soup to a blender and carefully puree before returning to instant pot.
Set Instant Pot to Saute and add in the heavy cream.
Allow soup to come to a boil, stirring occasionally, then turn off the Instant Pot.
Serve with the cooked bacon crumbled overtop as a garnish.
Grab your free printable for our instant pot corn chowder recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 424mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 11g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy corn chowder recipe as much as mine did! It’s a fun twist on a classic apple spice cake and a low-fuss dessert on busy fall days.