October 3, 2022

Instant Pot Corn Chowder with Potato and Bacon

Cream, bacon, corn, and potato combine to make this delicious Instant Pot corn chowder that is both filling and warming on a cold October day. If you are lucky enough to have frozen fresh Summer corn on hand, this is a great way to use it; otherwise, frozen corn is just fine too. This recipe uses the Instant Pot to quickly cook the potatoes under pressure, but you can easily make this on the stovetop too.

Instant Pot Corn Chowder with Potato and Bacon

Instant Pot Corn Chowder with Potato and Bacon

Yield: 6

The Instant Pot slays again with this corn chowder with potato and bacon


  • 6 slices bacon,
  • 1 medium white onion, chopped
  • 1 stalk celery with leaves chopped
  • 1 bay leaf
  • 2 cloves garlic minced
  • 1 pound of unpeeled yellow potatoes, cut into 1/2 inch to 1 inch cubes
  • 2 Tbsp Parsley chopped (1 teaspoon reserved for garnish)
  • 2 1/2 cups chicken broth
  • 3 cups corn kernels fresh or frozen
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup heavy cream


  1. If using frozen corn, set it out to thaw
  2. Chop the bacon into 1/2 pieces and saute on the Sautee feature on the Instant Pot for about 6 minutes until crisp
  3. Remove bacon and set aside on a paper towel to drain
  4. Add the bay leaf, onion, and celery to the bacon grease left in the pot. Cook for four more minutes.
  5. Add the garlic, cook one minute more, and turn off the Instant Pot
  6. Add the potatoes, thyme, and parsley to the pot.
  7. Pour in the broth
  8. Restart the Pot, close and lock the lid. Set the valve to Sealing. Press Manual to set the time to 5 minutes
  9. Release the steam from the pot and vent (be careful it will be hot steam and may spit)
  10. Add the thawed corn, cream, reserved bacon, salt, and pepper and stir for a few minutes until heated through.
  11. Serve
Skip to Recipe