Potato Corn Chowder – Instant Pot recipe

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. 

Jump to:

• Potato Corn Chowder with Ham
• Recipe Ingredient Notes
• Deglazing the Pan – an Important Step
• What is a Cornstarch Slurry?
• How to Make Potato Corn Chowder – Step-by-Step
• More Soup Recipes You’ll Love
• Recipe

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.

Recipe Ingredient Notes

Unsalted butter

Onion. Yellow or red onions can be used.

Carrot

Garlic cloves

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.

Water

Salt

Black pepper

Potatoes. Any type of potatoes will be delicious in this chowder recipe (any type; Russet, Yukon, Red New, etc). 

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.

Corn. Use fresh or frozen corn.

Diced Ham Prepared (store bought) diced ham is the fastest choice however diced leftover holiday ham may also be used.

Heavy cream or Half-and-Half. 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).

Cornstarch

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. Saute

Set the Instant Pot to SAUTE and melt the butter. When melted add the onions and carrots. Saute for 5 minutes (photo 1).

Add the garlic and saute 2 additional minutes.
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.

Add the potatoes, corn and diced ham (photos 3-5). Stir to combine. 

STEP 2. Pressure cook and release

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 3. Finish

Add the cream, milk and cornstarch slurry to the Instant Pot and stir to combine (photo 6); stir to combine.

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

Recipe