If there’s one thing I love more than my very first slow cooker — which got me through grad school in North Carolina and our first few years of marriage in San Francisco — it’s my Instant Pot (affiliate link).
If you don’t yet have an Instant Pot, you may want to put one on your holiday wish list. ASAP. That is unless you have a pressure cooker you’re not terrified of — in addition to a rice maker, slow cooker, yogurt maker and plenty of kitchen real estate to store them all!
Can we talk about how scary pressure cookers are? They’ve probably come a long way in the past 30 years, but I still have visions of my parent’s pressure cooker spewing steam and violently shaking on the stove, looking like it was a bomb about to explode. Now a mom myself, I get the appeal of having a fully-cooked roast on the table in 20 minutes — I’m just not sure it’s something I’d risk my family’s safety over.
Insert the Instant Pot, the fool-proof kitchen appliance that makes pressure cooking no more terrifying than turning on a slow cooker and cooks things in a fraction of the time, like this incredible Chicken Corn Chowder made with milk.
Before I dig into this big, beautiful bowl of chowdery goodness, let’s take a moment to talk about it, shall we?
In addition to being one of the easiest meals ever in the history of man, it’s delicious and hearty. Made with wholesome, nutrient-rich milk, it’s thick and creamy yet not overly rich as chowders often can be. In my opinion, dairy milk is the way to go with this recipe, as alternatives would surely change the texture and overall flavor.
This chowder is also chock-full of sweet corn, buttery potatoes, and tender chicken. Oh and bacon. Let’s not forget the bacon.
The whole shebang comes together in under 30 minutes, a glorious thing when your workweek gets crazy, and you’ve got a family to feed. Hence why the boys and I have been eating it on repeat this week!
If you’re looking for a nourishing, delicious new meal to add to your weeknight rotation, pull out your Instant Pot and put this one on the list!
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Instant Pot Chicken Corn Chowder
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 8 servings 1x
Description
This quick Instant Pot Chicken Corn Chowder is thick, creamy and chock-full of potatoes, chicken and corn. No Instant Pot? Make it with a pressure cooker or on the stovetop instead!
Ingredients
- 6 slices (6-ounces) thick-cut bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 3 1/2 cups (about 17 ounces) frozen corn kernels
- 4 cups chicken broth
- 1 pound Yukon Gold potatoes, cut into 1/4–1/2” chunks, skin on
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 3 green onions, sliced (optional)
- Half-and-half (optional)
Instructions
Using the Instant Pot
- Set Instant Pot to SAUTE on HIGH. Once hot, add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
- Add onion and garlic to the pot; saute for 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often. Turn off the Instant Pot.
- Add chicken broth, potatoes, salt, and pepper. Close and seal the Instant Pot, making sure the vent is in the “SEALED position. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes.
- While the chowder cooks, make a cornstarch (or flour) slurry by whisking into the milk. Set aside.
- When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes. Set the Instant Pot to SAUTE on LOW. Stir in the cornstarch-milk slurry, scraping any flour that settled at the bottom of the bowl. Cover and allow chowder to thicken for 10 minutes.
- Turn off the Instant Pot and portion soup into bowls. Generously top with bacon and garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.
Using a Pressure Cooker
- Heat a large skillet over medium-high heat. Add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
- Return skillet to the stove. Add onion and garlic and sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
- Remove skillet from heat and transfer contents to the pressure cooker. Add chicken broth, potatoes, salt, and pepper. Close and seal your pressure cooker, making sure the vent is in the sealed position. Cook on HIGH for 8 minutes.
- While the chowder cooks, make a cornstarch (or flour) slurry by whisking into the milk. Set aside.
- When done, remove pressure cooker from heat. Allow the pressure to release on its own or carefully quick-release the pressure after a few minutes. Stir in the cornstarch-milk slurry, scraping any flour that settled at the bottom of the bowl. Over low heat, cover and allow the chowder to thicken for 10 minutes before serving.
- Portion soup into bowls and generously top with bacon. Garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.
On the Stovetop
- No Instant Pot or pressure cooker? No problem. Simply cut your potatoes a bit smaller and cook bacon according to package directions in a skillet on the stove.
- Add 1 tablespoon bacon fat to a large soup pot and sauté onion, garlic, diced chicken and frozen corn over medium-high heat as directed above.
- Add chicken broth, diced potatoes, salt and pepper and bring to a boil for 10-12 minutes, until chicken is cooked and potatoes tender.
- Add cornstarch-milk slurry as directed above, allow to thicken and enjoy!
Notes
You can substitute 4 tablespoons all-purpose flour in place of the cornstarch
Nutrition information calculated using 2% milk; green onions and half-and-half excluded
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 237
- Sugar: 5 g
- Sodium: 361 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 44 mg
Keywords: Instant Pot Chicken Corn Chowder
Special thanks to the National Milk Life Campaign for sponsoring this delicious recipe. For more nutritious recipes, head on over to MilkLife.com or connect with them on social via Facebook, Twitter, Pinterest, and Instagram.
Taste was great, came out a little more ‘soupy’ than ‘chowdery’. Added some Parsley and Cilantro for more depth of flavor. Was a great warm dinner on a cold midwest night, we ate it with some nice crusty sourdough and the two went together deliciously.
Can u just use heavy cream instead of milk and corn starch?
I think that would work! Also, you could cut back on the broth a little and add more to thicken at the end of necessary.
This was great soup! I made it just as directed with the exception of adding some jalapenos in with the onion/garlic. Perfect for a cold rainy day. A keeper!
★★★★★
When using the instant pot do I saute on low after adding the slurry then turn of before placing on the lid? My instant pot isn’t supposed to be used with the lid on for saute? Thanks for the recipe smells great so far!
★★★★★
Yes, turn it off before replacing the lid. ??
This is exactly like my wife’s shrimp corn chowder. Just replace the chicken with shrimp.
Can the chicken be placed in raw?
I was thinking about using shrimp or salmon. I make my corn chowder like above but use fresh corn. Celery, onions, .
I have a bag of corn frozen. The Bones From Costco roasted chicken. I simmer the bones to get the meat and good broth. Frozen corn not cooked. I will try shrimp and salmon.
Yum! Would love to know how it turned out with those additions!
I’ve never made chowder before, was always worried I’d mess it up. This recipe was so easy to follow and made it a fun family cooking experience. It tasted great and was a perfect cold weather meal. Another winner <3
We made this soup and it turned out very nice! I used chicken thighs and cut them up and the recipe worked out just fine. It’s the perfect soup for a cold winter weekend served with grilled cheese or a nice fresh salad. I cut the recipe in 1/2 since there are only two of us in my home now, but it worked out just great. I also used my food processor and used the thick slice blade on white potato and one large sweet potato. I cut both potatoes in half so that they would fit into my FP and change up on the potatoes worked out fine. I used my Instate Pot so that also helped with cooking the sweet potato. The soup was really good and not cheat yourself out of the onion or bacon on top. .
Thanks for guiding me through the process. I modified the ingredients a bit, but followed your cooking times and directions and it went perfectly. Even the potatoes are cooked exactly as they should be! Absolutely a success. Much appreciation!
Where did you buy this Instant pot?
amazon