This creamy Instant Pot Summer Corn Chowder is made using fresh summer vegetables and is served with chopped tomatoes, bacon, scallions, and fresh parsley.
This summer corn chowder is pressure cooked in white wine to bring out of the flavors of the fresh vegetables and to elevate this very simple but delicious dish.
Ingredients in Instant Pot Summer Corn Chowder
Fresh garden vegetables are used to make this corn chowder but even if you don’t have a garden you can purchase fresh vegetables at the grocery store. Opt for fresh, not frozen, for maximum flavor and freshness in this recipe.
- Corn – fresh corn, husks and silk removed, and cut from the cob
- Yellow onion
- Russet potatoes
- Red bell pepper
- Yellow bell pepper
- Roma tomatoes
- Garlic – minced
- Olive oil
- Unsalted butter
- White wine
- Vegetable broth
- Salt & pepper
- Cornstarch – cornstarch and the heavy cream will be combined together to make a slurry to thicken the chowder
- Heavy cream – to make the chowder creamy
- Scallions – chopped for garnish
How to make Summer Corn Chowder in the Instant Pot
The first step to making this Instant Pot Summer Corn Chowder is to set the Instant Pot to saute and cook the bacon.
This is also a good time to prepare your corn by removing the husks and the silks from the corn and to remove the corn from the cob.
The bacon is cooked until crispy and it is removed from the inner liner. Your will want to keep the bacon grease and add the olive oil to it. If you have more than 2 tablespoons of grease, discard the extra.
Chop the bacon and return half of it back to the pot. The remaining chopped bacon will be used for serving as a garnish.
While still on saute, heat the olive oil and the butter together with the bacon grease. Add the onion and garlic and saute until fragrant.
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The next step is to add the corn, diced peppers, and the potatoes. The white wine is then added. Once it is added, deglaze the bottom of the pot to remove any stuck on bits of bacon.
Salt, pepper, and paprika are then sprinkled into the pot and the vegetable broth is poured in on top of the other ingredients.
The Instant Pot is then set to MANUAL/PRESSURE COOK for 10 minutes.
*Refer to your pressure cooker’s manual for how to safely perform it’s functions.
Once the ten minutes is up, carefully perform a quick controlled release (QR) by carefully and intermittently releasing pressure from the pot.
Carefully remove the lid from faces and prepare to blend half of the corn chowder.
This can be done in two ways:
Immersion blender – to use an immersion blender, plug it in and place it into the center of the corn chowder. In quick short bursts, blend the soup. You only want to have half of the soup blended so just a few quick bursts should do the trick.
Countertop blender – to use a countertop blender, carefully scoop half of the corn chowder into the blender and blend the corn chowder in quick pulses. Make sure to leave the hot mixture vented so that it doesn’t build up pressure and cause it to spurt out of the blender.
Once blended, carefully return the hot corn chowder to the Instant Pot.
Sir together the heavy cream and the cornstarch before pouring into the corn chowder.
Allow the corn chowder to thicken and then serve the Instant Pot Summer Corn Chowder with the reserved chopped bacon, chopped scallions, tomatoes, and fresh parsley.
- 4 slices bacon
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 4 cups fresh corn
- 2 russet potatoes, finely diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1/4 cup white wine*
- 4 cups vegetable broth
- 1 tsp pepper
- 1 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp paprika
- 2 tbsp cornstarch
- 1 cup heavy cream
- 1 tomato, diced, for garnish
- Parsley, for garnish
- Scallions, for garnish
- Set the Instant Pot to sauté and add the bacon. Cook until done.
- Remove the bacon and chop.
- Discard all but 2 tablespoons of bacon grease.
- Add half of the chopped bacon back to the pot.
- Set the Instant Pot to sauté and add the olive oil and butter.
- Add the onion and garlic and saute until fragrant.
- Add in the corn, diced peppers, and diced potatoes.
- Add the white wine and deglaze the pot by scraping the bottom of the liner to remove any stuck on bits.
- Sprinkle in the pepper, salt, and paprika.
- Pour in the vegetable broth and close the lid.
- Pressure cook on HIGH PRESSURE/MANUAL for 10 minutes.
- Carefully perform a quick controlled release to release pressure.*
- Carefully remove the lid.
- Using an immersion blender, pulse in short bursts to blend some of the chowder.
- If using a countertop blender, carefully remove half of the corn chowder, puree, and carefully return it back to the pot.
- Stir together the heavy cream and the cornstarch and then pour the mixture into the corn chowder.
- Allow the corn chowder to thicken and serve with the remaining chopped bacon, diced tomatoes, diced scallions, and parsley.
*Refer to your pressure cooker’s manual for how to safely perform its functions.
If using a countertop blender, make sure to leave the top vented so that the hot corn chowder doesn’t build up pressure and cause spurting.
You can opt out of using white wine - just simply leave it out! There’s enough broth so you don’t need to substitute it for anything.
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Amount Per Serving: Calories: 452Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 63mgSodium: 598mgCarbohydrates: 45gFiber: 5gSugar: 9gProtein: 10g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.