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.
Recipe Ingredient Notes
Onion. Yellow or red onions can be used.
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 (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).
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
Instant Pot Potato Corn Chowder
- 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
- 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.