Description
This Instant Pot corn chowder is the definition of comfort in a bowl, perfect for cozy weeknights. By combining sweet corn, tender Russet potatoes, and a velvety base of half and half, this soup offers a rich, soul-soothing experience without the need for hours of simmering. It is a simple, vibrant, and approachable dish that celebrates wholesome ingredients and delivers a heartwarming meal in just minutes.
Ingredients
2 tablespoons butter
1/2 onion, finely diced
2 cups vegetable broth
4 Russet potatoes, peeled and cut into small cubes
2 cups canned or frozen sweet corn
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/3 tablespoons cornstarch
2 cups half and half
1/2 cup sharp cheddar cheese
Instructions
Set the Instant Pot to sauté mode and melt the butter.
Add the diced onion and cook until softened, about 3-5 minutes.
Pour in the vegetable broth and deglaze the bottom of the pot.
Add the cubed potatoes, corn, salt, and pepper.
Secure the lid and set to pressure cook on high for 8 minutes.
Allow a natural pressure release for 5 minutes, then perform a quick release for the remaining pressure.
In a small bowl, whisk the cornstarch into the half and half until smooth.
Switch the Instant Pot back to sauté mode, stir in the half and half mixture and the cheddar cheese.
Cook while stirring gently until the chowder thickens to your desired consistency.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. For a dairy-free version, use coconut milk and nutritional yeast, though the texture and flavor profile will change.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg