Instant Pot Corn Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups vegetable broth
02 -
8 ears of fresh corn (or 6 cups frozen corn)
03 -
2 sticks of celery
04 -
1 1/2 pounds red potatoes
05 -
2 tablespoons butter
06 -
1 yellow onion
→ Thickening and Seasoning
07 -
1 teaspoon dried thyme
08 -
1 teaspoon salt
09 -
4 tablespoons cornstarch
→ Dairy
10 -
1/2 cup heavy cream
11 -
1 cup whole milk
# Instructions:
01 -
Peel your vegetables first! Dice the onion, trim and slice the celery, cube the potatoes, and, if needed, scoop the corn off the cob.
02 -
Choose 'Saute' on your Instant Pot at Normal heat. Drop in butter to melt, toss in onions for 2 minutes, add in celery, and give it 2 more minutes. Scrape anything that's stuck at the bottom!
03 -
Keep 1/4 cup of broth aside. Dump the rest into the pot along with potatoes and corn. Put it under High pressure for 5 minutes. Leave it to naturally release for 10 minutes after cooking.
04 -
Turn the pot back to 'Saute' mode. Mix the starchy cornstarch with your saved broth and pour it in alongside the thyme and salt. Give it a couple of minutes—2 or 3—until it looks thicker.
05 -
Want it smoother? Blend it to the texture you like. Stir in cream, add the milk, give it a final mix, and it’s ready to dig in.
# Notes:
01 -
Both fresh and frozen corn work fine
02 -
Blend to get the thickness you want
03 -
Natural release avoids messy splatters