Instant Pot Corn Chowder (With Ham, Bacon, Potato)

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Easy instant pot corn chowder recipe, homemade with simple ingredients in 20 minutes. Loaded with potatoes, bacon, ham and vegetables. Super thick, rich, creamy comfort food.

This soup is the best! The savory flavors of the bacon and ham, are matched in decadence by the creamy corn and potatoes. This Cream of Broccoli Soup(One Pot) and Creamy Tortellini Soup (Crockpot) will also satisfy your desire for warm comforting soups this season.

Instant Pot Corn Chowder with Ham, Bacon and Potatoes, Served in Blue Bowl

How To Make Instant Pot Corn Chowder Recipe From Scratch?

  1. Cook Bacon– Until crispy.
  2. Remove bacon- And discard half the grease.
  3. Saute ingredients– This includes onion, celery, carrots, garlic, thyme, rosemary, basil, salt, pepper, bay leaves.
  4. Mix in remaining ingredients– This includes cooked bacon, broth, potatoes, ham, corn.
  5. Cover and cook- For 5 minutes.
  6. Release pressure- Naturally for 10 minutes and then, do quick pressure release.
  7. Make it creamy– By mixing in half and half.
  8. Mix in thickening agent– This is a cornstarch slurry.
  9. Stir- To combine.
  10. Cook uncovered– Until soup is reduced and thickened to your desired consistency.
Overhead Shot of Easy Ham and Corn Chowder in Blue Bowl

What Sides to Serve With Easy Potato Corn Chowder Soup With Bacon?

Pair this soup with foods you can dip into it such as bread:

  • Breadsticks
  • Cornbread
  • Dinner rolls
  • Garlic bread
  • Buttermilk biscuits
  • Crusty artisan bread

This soup is delicious paired with sandwiches as well. Try the following:

Salad is a classic choice with any soup. Serve with a simple green salad or one of these robust salads:

A main protein dish makes a great hearty addition as well:

What Is Chowder?

It is typically a thick, rich, cream-based soup containing corn, onions, potatoes, and/or fish and clams.

Spoonful of Homemade Chowder Over Blue Bowl

Variations For Ham and Corn Chowder

Vegetarian/ Vegan corn chowder– Eliminate the bacon and ham, and use vegetable broth in place of the chicken broth. Also, use vegan butter, and coconut milk.

Shrimp chowder– Mix in cooked shrimp at the end, or add uncooked shrimp at the end and cook on saute mode until they are cooked through.

Crab chowder– Add crab meat for more flavor and heartiness.

Add sausage– Add andouille sausage for a Cajun feel. You could also add mild or spicy Italian sausage, whichever you prefer.

Add ground beef– This makes an even heartier soup.

Add turkey– Use leftover Turkey from a previous meal, or even add ground turkey for a leaner protein option than beef.

Add cheese– Such as cheddar, white cheddar, colby jack, or pepper jack.

Add other vegetables– Add a bag of frozen vegetables, diced bell peppers, or green beans.

Make it spicy– Add red pepper flakes, jalapenos slices, or even cayenne pepper for a spicy version.

Try other seasonings– Such as Mexican or Cajun for a flavor twist.

Make it creamy– Add whole milk, heavy cream, half and half, or coconut milk. You can also mix and match to your preference.

Tips And Techniques For Corn and Potato Chowder

How to thicken chowder? Add more cornstarch slurry, or cook uncovered on “saute” mode until excess liquid evaporates and reaches your desired consistency.

How to make chowder thinner? Simply add more broth or water.

Use nonstick pot– Because it prevents sticking and burning, making clean-up easier.

Adjust amount of seasonings– Add more or less of whatever seasonings you like or dislike.

Use low sodium broth– Because it prevents the soup from becoming too salty.

Use full fat ingredients– Because that makes the creamiest and richest soup.

Allow pressure to release naturally– When the cook time is over, allow pressure to release naturally for 10 minutes. Then, do quick pressure release to remove remaining pressure. This allows the soup to cook fully.

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– I do not recommend freezing because of the dairy and potatoes. The potatoes will be very mushy, and the dairy will separate upon thawing.

Reheat– In the microwave or on the stovetop.

Collage Image With Process Shots for How to Make Potato Corn Chowder

More Instant Pot Soup Recipes

Easy Homemade Instant Pot Corn Chowder with Ham, Bacon and Potatoes, Served in Blue Bowl
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Instant Pot Potato Corn Chowder With Ham

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy instant pot corn chowder recipe, homemade with simple ingredients in 20 minutes. Loaded with potatoes, bacon, ham and vegetables.

Servings: 6 People
Course: Main Course
Cuisine: American
Keyword: homemade chowder, instant pot meal
Calories: 288 kcal
Author: Abeer Rizvi

Ingredients

  • 4 slices Bacon Diced
  • 2 tbsp Butter Unsalted
  • 1 cup Onion Finely chopped
  • 1/2 cup Celery Diced
  • 1/2 cup Carrots Peeled, Diced
  • 3 cloves Garlic Finely minced
  • 1 tsp Dried thyme Fresh
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Dried basil
  • Salt To taste
  • Pepper To taste
  • 2 Bay leaves
  • 4 cups Chicken broth Low sodium
  • 2 Potatoes Large, Peeled or unpeeled, Diced
  • 1 cup Ham Cooked, Cubed
  • 1.5 cups Corn Frozen, Adjust according to your preference
  • 1 cup Half and half Or 3/4 cup heavy cream
  • 1/4 cup Cornstarch
  • 1/4 cup Water
  • 1 tbsp Chives Or parsley, Fresh, Finely chopped, For garnish

Instructions

  1. Turn Instant Pot to “Saute”mode.

  2. Add bacon and cook until brown and crispy.

  3. Transfer to a plate, lined with paper towel.

  4. Discard half the grease.

  5. Add butter and let it fully melt.

  6. Add onion, celery, carrots, garlic, thyme, rosemary, basil, salt, pepper, bay leaves and saute for a few minutes until onions become translucent and garlic is fragrant.

  7. Mix in cooked bacon, broth, potatoes, ham, corn.

    Note: Instead of mixing in bacon in the soup, you can keep it aside and use it as a topping, prior to serving.

  8. Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.

  9. When the cook time is over, allow pressure to release naturally for 10 minutes. Then, do quick pressure release to remove remaining pressure.

  10. Remove the lid and mix in half and half.

  11. Also, make a cornstarch slurry by mixing together cornstarch and water. Pour this mixture in the soup and stir to combine.

  12. Turn on the "Saute" mode and cook for 5-6 minutes, stirring often until soup thickens to your desired consistency. Be sure to stir all the way to the bottom of the pot to prevent burning. I prefer using a nonstick pot in my pressure cooker and highly recommend it.

  13. Garnish with chives and enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 
Nutrition Facts
Instant Pot Potato Corn Chowder With Ham
Amount Per Serving
Calories 288 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 1014mg42%
Potassium 465mg13%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Vitamin A 2221IU44%
Vitamin C 17mg21%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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