How long does Instant Pot Corn Potato Chowder stay fresh in the fridge?

Instant Pot Corn Potato Chowder can be stored safely in the refrigerator for up to 4-5 days. To keep it fresh, transfer the chowder to an airtight container once it has cooled. Stir before reheating, as ingredients may settle. When reheating, warm it gently on the stove or in the microwave until heated through.

Can I freeze Instant Pot Corn Potato Chowder, and how should I do it?

Yes, you can freeze Instant Pot Corn Potato Chowder to enjoy later. Use freezer-safe containers or lay flat in large resealable freezer bags to save space and speed thawing. Freeze in portions to avoid waste. When ready to eat, thaw overnight in the fridge and reheat on low heat to prevent curdling, especially if your recipe includes dairy.

Is it possible to make Instant Pot Corn Potato Chowder without dairy?

Absolutely! To make a dairy-free chowder, substitute regular milk or cream with coconut milk, oat milk, or another plant-based alternative. You can also use non-dairy butter or olive oil in place of butter. These swaps maintain creaminess while keeping the dish dairy-free, suitable for lactose intolerance or vegan diets.

What are the best types of potatoes to use in Instant Pot Corn Potato Chowder?

For chowder, choose starchy or all-purpose potatoes like Russets or Yukon Golds, which break down slightly and create a creamy texture. Waxy potatoes hold their shape better but may result in a less creamy chowder. Combining both types can provide a good balance of texture and creaminess.

Can I customize Instant Pot Corn Potato Chowder with additional vegetables or protein?

Yes, you can easily add vegetables like carrots, celery, bell peppers, or fresh herbs to boost flavor and nutrition. For protein, cooked bacon, shredded chicken, or cooked sausage can be stirred in after cooking. Just adjust the seasoning accordingly to balance flavors when adding extras.

Instant Pot Corn Potato Chowder Recipe For Quick Comfort

Name: Instant Pot Corn Potato Chowder
Prep time: PT-495059H49M32S
Cook time: 2 min
Total time: PT-495059H39M32S
Cuisine: American
Ingredients: – 2 slices thick-cut bacon chopped; – 1/2 medium onion finely chopped; – 1 rib celery finely chopped; – 1 teaspoon minced garlic; – 1 teaspoon salt; – 1/4 teaspoon dried thyme; – 1/8 teaspoon black pepper; – 2 1/2 cups low sodium chicken broth; – 3/4 pound (about 15) little potatoes of any variety; – 4 ears corn; – 1/2 cup half and half cream; – 1 tablespoon corn starch

Ingredients

– 2 slices thick-cut bacon chopped

– 1/2 medium onion finely chopped

– 1 rib celery finely chopped

– 1 teaspoon minced garlic

– 1 teaspoon salt

– 1/4 teaspoon dried thyme

– 1/8 teaspoon black pepper

– 2 1/2 cups low sodium chicken broth

– 3/4 pound (about 15) little potatoes of any variety

– 4 ears corn

– 1/2 cup half and half cream

– 1 tablespoon corn starch

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Instructions

First, set your Instant Pot to sauté mode and cook the chopped bacon and onion for 3-4 minutes until they brown nicely. This step builds a flavorful base that makes the chowder extra tasty. Once done, add the celery, garlic, salt, thyme, and pepper, stirring for about a minute to mix in those aromas.

1-Pour in the 2 1/2 cups of low sodium chicken broth and scrape up those browned bits from the bottom of the pot for maximum flavor. Turn off the sauté function here.

2-Roughly chop the 3/4 pound of little potatoes and remove the kernels from the 4 ears of corn, then add them to the pot.

3-Secure the lid and set the valve to sealing. Pressure cook on manual for 2 minutes, noting it takes about 10-15 minutes to build pressure.

4-After cooking, let it naturally release pressure for a few minutes before carefully opening the lid.

5-Switch back to sauté mode and stir in a mixture of the 1/2 cup half and half cream and 1 tablespoon corn starch to thicken it up slightly.

6-Serve right away, garnished with shredded cheese or green onions if you like. This step ensures everything comes together creamy and delicious.

Last Step:

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Notes

⏳ Add creamy ingredients after pressure cooking to prevent burning.
🥓 Enhance flavor by adding proteins like smoked sausage, roasted chicken, or beans.
🥄 Stir frequently when thickening to avoid lumps and ensure a smooth texture.

Author: Brandi Oshea
Prep Time: 10 minutes
Pressure build time: 10-15 minutes
Cook Time: 2 minutes (pressure cook)
Category: Soup
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 221
Fat: 11 g
Carbohydrates: 22 g
Protein: 8 g