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

Instant Pot Potato Corn Chowder With Ham

Print Recipe
Easy instant pot corn chowder recipe, homemade with simple ingredients in 20 minutes. Loaded with potatoes, bacon, ham and vegetables.
Course Main Course
Cuisine American
Keyword homemade chowder, instant pot meal
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6 People
Calories 288
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

  • Turn Instant Pot to “Saute”mode.
  • Add bacon and cook until brown and crispy.
  • Transfer to a plate, lined with paper towel.
  • Discard half the grease.
  • Add butter and let it fully melt.
  • 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.
  • 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.
  • Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.
  • When the cook time is over, allow pressure to release naturally for 10 minutes. Then, do quick pressure release to remove remaining pressure.
  • Remove the lid and mix in half and half.
  • Also, make a cornstarch slurry by mixing together cornstarch and water. Pour this mixture in the soup and stir to combine.
  • 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.
  • Garnish with chives and enjoy!

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

Calories: 288kcal | Carbohydrates: 20g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1014mg | Potassium: 465mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2221IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 1mg