Perfect for those cool winter days, this Instant Pot Chicken Corn Chowder is hearty, comforting, and absolutely delicious. This delicious chowder is chocked full of sweet corn, buttery potatoes, tender chicken, and let’s not forget bacon!
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Why We Love Chicken Corn Chowder
The aroma of this chicken corn chowder as its cooking is enough to lure everyone to the table. With rich flavors and complex textures, this meal will have everyone asking for seconds. Here’s why we love it:
- Hearty and satisfying– This chowder is packed with protein, veggies, potatoes, and cheese for a complete meal that leaves everyone full and satisfied.
- Ready in less than an hour– This recipe is ready to devour in just 40-minutes making it the perfect meal on a busy weeknight.
- Simple ingredients– Made with mostly staple ingredients, this recipe is cost-effective and super easy to make.
Chicken Corn Chowder Ingredients
This chicken corn chowder recipe uses simple wholesome ingredients, most of which you probably already have in your kitchen, making it a cost-effective way of serving a crowd. Here’s what you need:
- Bacon– You’ll need about 6 pieces of chopped bacon for this recipe. If you choose, you can use the bacon grease to sauté your veggies instead of butter for more flavor.
- Chicken– Cut your boneless skinless chicken breasts into 1/2 inch cubes, or bite-sized pieces.
- Butter– If you are using the bacon grease, you can omit the butter.
- Fresh veggies– For this recipe, you’ll need to chop a fresh white onion and red bell pepper.
- Minced garlic– Minced fresh garlic cloves are always best, but you can use pre-made minced garlic from a jar as well.
- Potatoes– I use Russet potatoes for this recipe because they get nice and tender, but not mushy. Peel and dice your potatoes into 1-inch cubes.
- Corn– You will need both a can of sweet corn and a can of creamed corn for this recipe.
- Shredded cheese– I used mild shredded cheddar cheese. Colby, Cheddar, and Mozzarella cheese melt the best.
- Chicken stock– You can use chicken stock or broth. If you don’t have broth, you can make it with 2 cups of water and 2 chicken bouillon cubes.
- Milk and cream– You will need to use whole milk and heavy whipping cream.
- Seasonings– Paprika, black pepper, and Worcestershire sauce will all be used to add flavor to your chowder.
- Cornstarch– This helps to thicken up your chowder.
Scroll to the recipe card at the bottom for a full list of exact ingredients!
How to Make Instant Pot Chicken Corn Chowder
Whether you’re serving a crowd, or just some really hungry teenagers, everyone will be full and satisfied after a delicious bowl of this chicken corn chowder. Follow the steps below for a quick and easy dinner!
Step 1: Cook the Bacon
Hit your sauté or sear button on your Instant Pot. Once it is hot, cook the bacon until crispy. place the bacon on a plate and set it to the side.
Step 2: Sauté Veggies
Either discard the bacon grease and add butter to the Instant Pot, or use the grease to sauté the onions and bell peppers for about 3-minutes. Then, add the garlic and continue to cook for 1-minute.
Step 3: Cook the Chicken
Add the chicken to your veggies. Sauté the chicken until it is fully cooked.
Step 4: Deglaze the Pot
Hit cancel. Then, add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot and remove any residue to prevent a burn notice.
Step 5: Add Ingredients
Next, add the potatoes, corn, paprika, pepper, and Worcestershire sauce to the pot. Mix everything well.
Step 6: Pressure Cook
Close the lid, put your pressure valve into the sealing position, hit manual or pressure cook, and set the time for 6-minutes. When it beeps, move the pressure valve to the venting position to quickly release the pressure.
Step 7: Whisk milk and cornstarch
Whisk your cornstarch and milk together until fully combined. Then, add the mixture and the heavy cream to your chowder. Stir well.
Step 8: Simmer the Chowder
Press the sauté or sear button, again. Allow the chowder to simmer for 5-8 minutes to thicken the soup.
Step 9: Add Bacon and Cheese
Once the chowder has reached your desired consistency, hit cancel and add your bacon and cheese. Stir until the cheese has fully melted.
Serve and Enjoy!
Do I Have to Cook the Chicken First?
No, you don’t. I like the seared flavor of the chicken, but you can pressure cook the chicken, instead. However, you will need to increase the time from 6-minutes to 10-minutes to ensure the chicken is thoroughly cooked.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 5-days. I would not recommend freezing the chowder as the consistency will change once it thaws.
What’s the Difference Between Corn Chowder and Corn Soup?
The difference between chowder and soup is all in the texture. Corn soup is usually thin whereas chowder is rich, thick, and always chunky. Basically, corn chowder is heartier than corn soup.
What to Serve with Chicken Corn Chowder
This chicken corn chowder is hearty and filling all on its own, but if your serving it for a crowd or when everyones just a little extra hungry, I like to serve it with a salad, a side of Spinach Bread, or a plate of fruit.
- 6 strips bacon, chopped
- 2 tbsp unsalted butter
- 1/2 white onion, chopped
- 2 tbsp minced garlic
- 2.5 cups chicken, boneless skinless breasts cut into 1/2-inch cubes
- 1/2 cup red bell pepper, chopped
- 2 cups chicken stock
- 2.5 cups potatoes peeled & diced into 1-inch cubes.
- 15.25 oz cans Sweet Corn, canned, drained
- 15.25 oz Cream of Corn, canned or thawed frozen
- 1/4 tsp Paprika
- 1.5 tsp Black Pepper or to taste
- 1 tbsp Worcestershire sauce
- 1 cup whole Milk
- 1 cup Heavy Whipping Cream
- 3 tbsp Cornstarch
- 1/2 cup cheddar cheese, shredded (I used mild cheddar.)
- Turn your instant pot on to sauté mode. Once it is hot, add in your bacon. Sauté until crispy. Once fully cooked, transfer to a plate or flat surface on a paper towel. Discard the bacon fat.
- With your instant pot still on Saturday mode, add in your butter. Allow it to melt then add in your onion and bell peppers. Sauté for about three minutes until becomes translucent. Add in your garlic and sauté with the onions for about a minute.
- Add your chicken to your instant pot along with your onions and garlic. Sauté until fully cooked.
- Add in your chicken broth to everything in the pot. Using a wooden spoon or spatula, scrape the bottom of the instant pot to remove any onion and bacon residuals to prevent receiving a burn notice.
- Cancel your sauté function.
- Add in your potatoes, corn, paprika, Pepper, and Worcestershire. Mix.
- Close the lid on your instant pot and seal the pressure valve. Cook on high for six minutes.
- Once the instant pot is done cooking, do a quick release and open the valve to release pressure.
- Whisk the cornstarch into the milk.
- Add in your milk cornstarch mix and heavy cream. Turn your instant pot on to sauté and allow it to simmer to let the cornstarch and cream thicken up your soup. Allow it to simmer for about 5 to 8 minutes, or until it’s noticeably thicker.
- Add your instant pot the bacon and cheese. Mix immediately and continue to stir until the cheese has fully melted.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1282Total Fat: 91gSaturated Fat: 52gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 330mgSodium: 1114mgCarbohydrates: 70gFiber: 7gSugar: 21gProtein: 52g
More Soup Recipes You’ll Love
- Instant Pot Dump and Dash Taco Soup
- Olive Garden Minestrone Soup
- Instant Pot Clam Chowder
- Instant Pot Corn Soup
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!