Creamy Corn Chowder Recipe | Easiest Ever
Time to take advantage of all that beautiful summertime fresh corn! I’d have to put this Creamy Corn Chowder Recipe right up at the top of the list of the best ways to cook and eat the amazing summer corn!
There’s not much better than crisp, sweet, fresh summertime corn. Grab it while it’s here and make the most of it with this thick creamy corn chowder recipe – perfect for your Instant Pot, Mealthy Multipot and evern your cooktop! Super easy and always works!
Loaded with fresh, sweet corn, creamy potatoes, garlic and onion, then topped with crisp bacon and fresh chives, this Creamy Corn Chowder Recipe is a mouthful in every bite.
How to make this Creamy Corn Chowder Recipe – Super Easy
Turn pressure cooker on to saute and cook chopped bacon, then remove and set aside. Saute onion and garlic in hot bacon grease. Add vegetable broth and deglaze pot. Add potatoes, corn, paprika, salt, cayenne pepper, and thyme and mix. Secure lid, turn the steam release valve toward sealing and pressure cook for 10 minutes. (Cook 20 minutes if cooking on a stovetop). Let sit 5 additional minutes then release pressure. Blend with an immersion blender until desired consistency. Add cream/cornstarch mixture and simmer 2 minutes until thick. Served topped with bacon and green onions.
Check out my Creamy Corn Chowder Recipe YouTube Video here:
This is probably the easiest creamy corn chowder recipe ever – thanks to the pressure cooker and my amazing new Mealthy HandBlend. I’ve got other more expensive immersion blenders, but this one honestly is great and an amazing value!
And that’s all there is to it guys! Super easy and super tasty! Here are some other videos you might like:
Pressure Cooker Fresh Creamed Corn
Pressure Cooker Cilantro Lime Rice
Creamy Corn Chowder Recipe | Easiest Ever
Ingredients
- 8 strips bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 Yukon Gold Potatoes, diced into 2 inch pieces
- 4 ears corn on the cob, kernels removed from cob
- 1 teaspoon salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon black pepper
- 1 cup Heavy Cream
- 2 tablespoons corn starch
Instructions
- Turn pressure cooker on saute and cook bacon until crisp, approximately 8 minutes. Remove bacon with slotted spoon onto a paper towel lined plate and set aside. Leave 2 tablespoons bacon grease in pot.
- Leave pot on saute and add onion. Cook until slighly soft, approximately 2 minutes. Add garlic and saute for 1 minute. Add 1 cup of broth to pot to deglaze pot. Make sure all bacon bits are fully scaped from sticking to the bottom of the pot. Add remaining broth, potatoes, corn, salt, paprika, and cayenne pepper and stir. Place lid on pot, ensuring the valve is turned toward sealing. Select the Pressure Cook button and set for 10 minutes. (If making on a cooktop, cover and cook for 20 minutes.)
- When cook time is complete, let sit an additional 5 minutes then turn the valve toward venting to release the steam. Open lid, add black pepper and blend with an immersion blender until desired consistency (I do about 50%).
- Turn pot back onto Saute function. In a small bowl, whisk together heavy cream and cornstarch. Add to pot and stir until thickened. Ladle into bowls and top with cooked bacon and green onions.
Hi! I really want to try this Creamy Corn Chowder recipe – but it’s December and in Maine, that means no fresh corn… would frozen work okay, or would the corn flavor be lacking? Thank you!
Hey Suzanne! Yes, frozen will work for sure, but it won’t taste quite as fresh or flavorful, but still worth it!