Potato Corn Chowder is a creamy, hearty soup chock full of potatoes, corn and diced ham. Filling enough for a main dish or as side dish. It’s fast and EASY to make in the Instant Pot!
If you are a chunky soup lover, this Potato Corn Chowder is for you!
Loads of satisfying texture and delicious flavor in a fast and easy soup recipe.
Making it in the Instant Pot give the chowder recipe great flavor!
If you like a spicy south-of-the-border flavor try this Tex Mex Instant Pot Potato Soup recipe too.
Potato Corn Chowder with Ham
Chowder is a satisfying soup any time of the year. The chunky texture makes a satisfying main dish or a side dish.
This recipe loads up on diced potatoes and corn; two classic ingredients in many chowder recipes.
Add in diced ham for some protein and a bit of saltiness for a perfect soup.
Making the chowder recipe in the Instant Pot makes it fast. It also does not need to be monitored like stove top soup recipes.
Ingredients
- Unsalted butter
- Onion (yellow or red)
- Carrot
- Garlic cloves
- Chicken broth (low sodium or regular)
- Water
- Salt
- Black pepper
- Potatoes (any type; Russet, Yukon, Red New, etc)
- Corn (frozen or fresh)
- diced Ham
- Heavy cream or Half-and-Half
- Milk
- Cornstarch
Ingredient Notes
Chicken Broth
I recommend low-sodium Chicken Broth or Stock however No Salt or regular chicken stock will work.
Adjust the added salt amount accordingly. Add more than called for if using unsalted broth; less if using regular stock.
Potatoes
Any type of potatoes will be delicious in this chowder recipe.
TIME SAVING SHORTCUT: swap in 4 cups of frozen diced (not grated) hash brown potatoes. Don’t thaw before adding them.
Select a brand that only includes potatoes, no seasoning.
Diced canned potatoes would also work.
Diced Ham
Prepared (store bought) diced ham is the fastest choice however diced leftover holiday ham may also be used.
Cream
Depending on how rich you prefer your chowder, use heavy cream or Half-and-Half. Both are delicious.
Milk
Any fat content milk may be used (whole, 2%, non fat).
Deglazing the Pan – an Important Step
What is Deglazing?
Deglazing is the process of adding liquid after sauteing with the purpose of freeing any browned bits of food sticking to the cooking pan.
While the pan (or Instant Pot cooking insert) is still hot, the liquid is poured in.
Using a spatula or cooking spoon, any bits are scraped up and mixed with the liquid.
It adds more flavor and keeps the bottom of the pan free of stuck food.
Key to Avoid Instant Pot Burn Warning
Some models of Instant Pots will have a burn warning when cooked food particles stick to the bottom of the Instant Pot cooking insert.
The deglazing step is key to avoid this!
What is a Cornstarch Slurry?
Cornstarch is used to thicken soups, sauces and gravy. If added directing to the soup however it will clump and won’t thicken the soup correctly.
Instead it is mixed with the equal amount of water and whisked or stirred to dissolve. This is called a ‘cornstarch slurry’.
When this mixture is added to the soup, it mixes in perfectly and thickens the soup.
How to Make Potato Corn Chowder – Step-by-Step
This recipe was developed using a 6-quart Instant Pot.
STEP 1: Set the Instant Pot to SAUTE and melt the butter. When melted add the onions and carrots. Saute for 5 minutes (photo 1).
STEP 2: Add the garlic and saute 2 additional minutes.
STEP 3: Add the chicken stock and water. Using a spatula or spoon deglaze the pan by scraping any brown bits sticking to the Instant Pot bottom free (photo 2). This will prevent a burn warning.
STEP 4: Add the potatoes, corn and diced ham (photos 3-5). Stir to combine.
STEP 5: Secure the Instant Pot lid and seal the release valve. Set the Instant Pot to Manual/High Pressure for 5 minutes. When cooking is complete, allow a 10 minute Natural Release followed by a Quick Release for any remaining pressure.
STEP 6: Add the cream, milk and cornstarch slurry to the Instant Pot and stir to combine (photo 6); stir to combine.
STEP 7: Select SAUTE mode and cook the soup 4-5 minutes, stirring regularly, until the soup begins to thicken. Serve!
More Soup Recipes You’ll Love
- Jalapeno Corn Chicken Chowder
- Hearty Vegetable Cabbage Soup
- Turkey Tortilla Soup
- Rustic Wild Mushroom Soup
- Homemade Tomato Soup
- Homemade Chicken Soup
- Vegetable Beef Soup
Try these Recipes too!
- Jalapeno Ham Hash
- Mashed Instant Pot Sweet Potatoes
- Instant Pot Artichokes
- Jalapeno Popper Cheesy Potatoes
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Instant Pot Potato Corn Chowder
Equipment
Ingredients
- 1 tablespoon Unsalted butter
- 1 small Onion chopped
- 1 Carrot chopped
- 2 cloves Garlic minced
- 2 cups Chicken Broth low sodium; if using regular omit the salt
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2.5 pounds Potatoes peeled and diced
- 1 12-ounce package frozen Corn (or 2 cups fresh Corn)
- 1 16-ounce package diced Ham
- 1 cup Heavy Cream or Half-and-Half
- 1 cup Milk
- 2 tablespoons Cornstarch mixed with 2 tablespoons cold water
Instructions
- Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and saute for five minutes.
- Add the garlic and saute for two minutes.
- Add the chicken broth and water and use a spoon to deglaze the pot. Then turn off the Instant Pot.
- Season with salt and pepper and add the potatoes, corn, and ham. Stir to combine.
- Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for 5 minutes. When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
- Remove the lid and add the cream, milk, and cornstarch slurry. Stir to combine, then set the pot to saute for 4-5 minutes, stirring regularly (be sure to stir to the bottom surface to avoid burning), until the soup begins to thicken.
Elcee C says
I used all the ingredients listed but added a couple extra carrots and only used about a pound of russet potatoes. The soup tasted great and the cooking times were perfect.
Laura says
Just made this. It’s tasty but I’m wondering what is the difference between Canadian and American russet potatoes. LOL I’m curious how your potatoes looked so firm after 5 mins cooking when mine (approx 1 inch cubes) were mush after 3 mins cooking. After setting on saute and stirring for a few minutes, I had no need for the corn starch slurry. My chowder is thick and creamy but I have no visible potatoes.
Toni Dash says
Hi Laura. That’s odd! So are you saying the potatoes disintegrated during the pressure cooking cycle or the sauté cycle at the end? Unfortunately which ever is the case I’ve never had that happen. Did your potatoes seem hard or floury before you put them in?
Sara Welch says
Made this for dinner tonight and it has easily become a new family favorite meal! Looking forward to leftovers tomorrow! It was delicious!
Claudia Krusch says
I can’t wait to try your recipe! Love all the ingredients! Sounds amazing!
Haley D Williams says
I want to warm up to a big bowl of this! Love a good chowder!
Nancy says
I loved making this in the instant pot! So creamy and flavorful!
Suzy says
The best kind of comfort food and the best way to use up leftovers! So tasty and delicious!
wilhelmina says
This was amazing! We have had a cold snap here and this was just the thing to warm us up. Delicious!
Allyson Zea says
This chowder was so easy in the instant pot!