It is cheesy and full of chicken, bacon and corn! This easy Chicken Corn Chowder can be made in the Instant Pot or on the stove top! Great to serve with garlic bread or homemade rolls!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Get your bowls ready because it is time to cook up a batch of warm chicken corn chowder using an Instant Pot / Electric Pressure Cooker. I love chowders and soups year round but they’re obviously super perfect during the winter.
Why You Should Make homemade Chicken Corn Chowder…
- easy dinner recipe
- naturally gluten free (double check to make sure the brands you buy are gluten free)
If you’re looking for a meatless chowder, try my favorite Creamy Corn Chowder recipe!
QUICK GLANCE AT INGREDIENTS for Corn Chowder with Chicken:
- bacon, chopped
- butter
- white onion, chopped OR onion powder
- minced garlic
- chicken, boneless skinless chicken breasts
- red bell pepper, chopped
- chicken stock (or chicken broth or vegetable broth)
- russet potatoes
- cans Sweet Corn
- Cream of Corn, canned
- Paprika
- Black Pepper
- Worcestershire sauce
- whole Milk
- Heavy Whipping Cream
- Cornstarch
- cheddar cheese, shredded
(AMOUNTS IN RECIPE CARD BELOW)
How to make Chicken Corn Chowder:
- Turn it on and lets Sauté!
Turn your instant pot on to sauté mode.
- Get the bacon ready
Chop up the bacon and once the Instant Pot is hot, add in your bacon.
- Make it crispy.
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 sauté 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. - Cooking the chicken
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. - Let keep cooking!
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. - Finish it up
Turn your instant pot on to sauté and allow it to simmer to let the corn starch and cream thicken up your soup. Allow it to simmer for about 5 to 8 minutes, or until it’s noticeably thicker.
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If you don’t want to use onion you can leave it out and add about a tablespoon of onion powder when you add the potatoes.
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Add bacon and cheese. Mix immediately and continue to stir until the cheese has fully melted.
Frequently Asked Questions
Yes! You can really make any Instant Pot soup on the stove.
Just sauté the items in a stock pot on the stove. You’ll also need to simmer the soup on the stove to heat it and thicken it.
Yes! You can leave them out. When I make this chowder for my husband, I leave those out because he can’t have onions and peppers. So I use onion powder instead of onions.
You sure can!
Of course! We love red potatoes and if we use them in this recipe, we normally leave the skins on.
Yes! You can use frozen corn instead of the canned corn but make sure the corn kernels are thawed before using. I like to buy the steamtable bags of frozen corn.
More Instant Pot Soup Recipes
- Instant Pot Tomato Soup
- Instant Pot Hibachi Soup
- Instant Pot Vegetable Beef Soup
- Instant Pot Potato Soup
Chicken Corn Chowder
Instant Pot Chicken Corn Chowder
It is cheesy and full of chicken, bacon and corn! This easy Chicken Corn Chowder can be made in the Instant Pot or on the stove top! Great to serve with garlic bread or homemade rolls!
Ingredients
- 6 strips bacon, chopped
- 2 tbsp unsalted butter
- 1/2 white onion, chopped
- 2 tablespoons 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 potato peeled & diced into 1-inch cubes. I used Russet potatoes
- 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 tablespoons Worcestershire sauce
- 1 cup whole Milk
- 1 cup Heavy Whipping Cream
- 3 tablespoons Cornstarch
- 1/2 cup cheddar cheese, shredded (I used mild cheddar)
Instructions
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 sauté 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 bacon and cheese. Mix immediately and continue to stir until the cheese has fully melted.
Notes
If you don't want to use onion you can leave it out and add about a tablespoon of onion powder when you add the potatoes.
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 883Total Fat: 61gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 220mgSodium: 747mgCarbohydrates: 53gFiber: 5gSugar: 14gProtein: 35g
numbers and calories will way depending on amount and brands used
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