This Instant Pot summer corn chowder is a great way to enjoy soup without heating up the whole house! It’s simple to make and so delicious!
It’s always weird to me when the weather starts turning colder and people are like, “It’s soup season!” In my house, soup isn’t a season, it’s a lifestyle. We eat soup all year round, even when it’s boiling hot outside, because it’s my absolute favorite. I would choose a good soup for dinner over just about anything. Our kitchen unfortunately doesn’t have an air conditioning vent (the previous owner blocked it off and installed the fridge in front of it – why?!?!?) and it has a large west-facing window, so it gets incredibly hot during the summer afternoons. The last thing I want to do is go in there and cook a hot pot of soup. But since I have an incessant need to eat soup, even when I don’t want to cook it, it’s a good thing I have an Instant Pot to save the day! This Instant Pot summer corn chowder is incredibly delicious, and so easy to make!
I love that the Instant Pot can cook my soup for me without adding to the already stifling temperatures in my kitchen. If you don’t have the same heat issues that I do (or just want to spend more hands-on time making your soup) you can definitely make this soup in a pot on the stove instead. The instructions are more or less the same, you’ll just sauté the vegetables, then add the broth, potatoes, and seasonings, and simmer until the potatoes are tender. Last, make the roux in a separate pot, and pour it in. It’s easy and delicious either way!
I like to make this chowder with fresh sweet corn from the farmers market, but if you don’t have any available, you could use frozen corn instead. Red potatoes are great because you don’t even have to peel them (although you can if you want to!). The combination of flavors in this soup is delightful, and it’s the perfect way to showcase that fresh summer sweet corn (even when it’s too hot outside to cook). This soup is a winner!
Instant Pot Summer Corn ChowderPrint Recipe
- 2 ears fresh corn
- 1 tablespoon oil
- 1 small onion diced
- 1 red pepper diced
- 2 teaspoons minced garlic
- 1/4 cup crumbled bacon pieces
- 5 cups chicken broth
- 3-4 medium red potatoes cut into bite sized cubes
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 tablespoons butter melted
- 1/4 cup flour
- 1 1/2 cups half and half
- Husk the corn and cut the kernels from the cobs. Heat the oil in the instant pot insert on saute mode. Add the corn, onion, and pepper to the pot and cook until the vegetables are soft. Add the garlic and bacon to the pot and cook until the garlic is fragrant. Add the chicken broth, potatoes, salt and pepper to the pot and cancel the saute mode. Add the lid to the pot and turn the knob to seal. Cook on the manual setting at high pressure for 15 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
- While the pressure is releasing, melt the butter in a small saucepan. Whisk the flour into the butter to form a paste. Cook 2-3 minutes, or until golden and bubbling. Slowly whisk in the half and half, a little at a time, stirring constantly to prevent lumps. When the flour mixture has thickened, remove it from the heat and pour it into the instant pot. Stir to combine. Serve hot with additional bacon pieces sprinkled on top.