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Instant Pot Chipotle Cheddar Corn Chowder. The best summer corn chowder. So quick, so easy to make, and so delicious. Just grab a few ears of sweet corn, some spicy, smoky, chipotle peppers, some sharp cheddar cheese, and a few other ingredients, and in less than an hour you can have the perfect, summery, cozy bowl of corn chowder. Monday night just got so much better!
Hey, hi and happiest Monday! Hope you all had a great weekend and are soaking up these summer days. I can’t believe we are approaching mid-August. I am loving this time so much, but also running around like a crazy person. What’s new, right?
Anyway, moving right along to today’s recipe…
Is it too early for this corn chowder? I know it’s August, and oh so HOT outside, but it’s also peak corn season. Which to me means we just have to make corn chowder! Sure you could wait until September when the weather cools off a bit. But if I’m being honest, this is too good and too easy not to make right away. Plus, this chowder requires zero stove top cooking and zero oven use. So you don’t even need to heat up your kitchen to make it.
Meaning, this should be tonight’s dinner…Obviously.
You know what’s funny? Up until a few years ago I’d never had corn chowder, it’s always been a dish that my mom has loved, but I don’t ever remember eating it as a kid. The only corn dish my dad would serve up was grilled corn with butter. My mom occasionally made homemade cornbread, but other than that, it was really just grilled corn. No chowder or creamed corn chicken, nothing like that.
Thinking about this now, it kind of bums me out that I didn’t grow up enjoying a bowl of summery corn chowder. It’s a summer classic, and man, it’s so cozy and delicious, I’m hooked. With the weather being warm during the day, but very cool at night (I’m talking forty degrees cool), it’s left me craving some cozier dishes.
Enter this chipotle cheddar corn chowder, it’s so good.
Over the last few years of writing HBH I have made two versions of corn chowder. A buffalo chicken corn chowder and a Thai inspired corn chowder, but today’s version is my favorite. It’s a little more traditional, but with a twist, and I am so into it.
In an effort not to heat up my kitchen, I knew I wanted to make this chowder in my Instant Pot. I’m loving using the Instant Pot in the summer. It barely pushes out any heat into my already hot kitchen. Not only that, but it makes the littlest mess and it cooks dinner in minutes.
Cool. Cool.
Here are the details.
For one, grab yourself an instant pot or a slow cooker, I included directions for both.
Now, cook up some bacon. What I love about the instant pot is that you can sear and sauté things in the instant pot insert. This just makes life so much easier and I love not having to mess up the stovetop.
Cook up some bacon and then add in all your remaining ingredients. Cook on high pressure for ten minutes, release the steam, puree half of the chowder in a blender (or use an immersion blender), add the milk and cheese, cook a little longer, and DONE.
In just about forty-five minutes you’ll have corn chowder that tastes like it took hours to make. No joking around, it’s really that easy. And the best part? This is seriously the most delicious corn chowder.
There may be some of you who think of corn chowder as a little boring, but trust me, nothing about this corn chowder is boring.
I love the flavors of the sweet corn, spicy chipotle peppers, and sharp cheddar cheese. It’s not a combo that I see paired together that often, but it’s one of my personal favorites. It’s very savory, a little spicy, and extra cheesy.
You can serve this as a first course or do what I do and serve as a main with a side salad, and homemade beer bread (HBH cookbook recipe). If you ask me, the beer bread is essential…because you’ll need it to dip into your chowder.
Bottom line? If you’ve got some extra ears of corn lying around, make this chowder. Promise, you and whomever you are serving, are going to love this.
If you make this chipotle cheddar corn chowder, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this chowder, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Instant Pot Chipotle Cheddar Corn Chowder
Servings: 6
Calories Per Serving: 701 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 strips thick cut bacon, diced
- 1/2 sweet onion, diced
- 2 cloves garlic, minced or grated
- 4 cups yellow corn kernels (from about 4 ears corn)
- 1 russet potato, peeled and cut into cubes
- 2 chipotle chilies in adobo, chopped
- kosher salt and black pepper
- 3 cups low sodium chicken broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/3 cup fresh cilantro, chopped
- chopped green onions, for serving
Instructions
Instant Pot
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.2. To the instant pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, select the manual setting, and cook on high pressure for 10 minutes. 3. Once done cooking, use the natural or quick release function and release the steam. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.4. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
Slow Cooker
- 1. To the slow cooker, add the onion, garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and cook on low for 4-6 hours or high for 2-3 hours.2. Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker. Stir in the milk and cheese, turn the heat to high and cook 10 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.3. Crisp the bacon on the stove top. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
Stove Top
- 1. Crisp the bacon in a large soup pot set over medium heat. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.2. To the pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.3. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the pot. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro and remove from the heat.4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
This post was originally published on August 13, 2018
Will this taste good without the bacon?
HI! Yes, this will still be great minus the bacon! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan, I have been drooling over your recipes for a few months now and finally made this delicious corn chowder. My husband and I loved it, it’s definitely a keeper! I loved the combination of the typical corn chowder flavors with the twist of the chipolte peppers and blending part of the soup to thicken it up. Really excellent! We added more cheddar cheese as a topping with the green onions and bacon. Yum!! thanks again for the beautifully done photos and fantastic recipes.
I am so happy to hear that! Thank you so much Colleen!
Made this tonight. Very good! Not going to lie, I just made it in a stock pot. Threw in some radishes that I had left over and that was a very nice summery addition. Also I added some tomatoes from the garden. I think that the left overs are going to be even better! They usually are with chowders and chili’s! Thanks for the recipe
Thank you Brittany! I am so glad you loved this!
hey, could you add frozen corn in a pinch?
Yes, frozen corn will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Delicious! Will make it again. Thank you so much!
Thank you! I am so glad you liked this!
Ive been saving this recipe for weeks and I finally made it tonight. SO GOOD. seriously. Crazy good. I cooked it on the stovetop regular style and it totally reminded me of some type of version of loaded baked potato soup. I’m gonna keep this recipe on hand forever! It’s the perfect transition from summer to fall. Thank you so much!
Thank you Amber! I am so glad you enjoyed this!
Made tonight with corn from the garden. Was absolutely perfect!
Yum! I am so glad you liked this Susan! Thank you!
Another hit Ms. T!! I used the slow cooker and it was great! Very flavorful. Using the multi-cooker (I have a Fagor, not an Instant Pot) I bet the bacon grease adds another layer of yumminess. EVERYTHING I have made from you is an instant hit in my home. Thank You.
I am SO glad you loved this! Thank you so much Rona!
Made this last night. my corn-loving husband and I both really liked it! one question – for the cheese, you say 2 shredded cups. Would it be possible in the future to give the number of ounces you used? With something like cheese volume, I feel weird saying this, but I never know if i have it right, especially when i shred the cheese myself. I used an 8 ounce block and it was fantastic. Just wonder if that was “right” per the recipe. Anyway, thanks so much Teigan for your creativity! Love your recipes.
I made it today! Delicious. I will definitely be making it again, this recipe will be in regular rotation as it is so easy. I cooked mine in the slow cooker, and used chunks of ham left over from Sunday’s roast in place of the bacon. Thank you!
I am so glad you loved this! Thank you so much Fiona!
Tieghan! I just made this recipe tonight as my inaugural instant pot recipe and it was delicious! Though I had a few troubles with opening the instant pot and letting the steam out, the soup turned out wonderfully! I loved how much spice it had and the fresh corn I picked up today was the star of the soup! I didn’t have any bacon on hand but will definitely use it next time and I subbed the whole milk for 2%. Another delicious recipe Tieghan, thank you!
Thank you so much Susan! I am so glad you loved this recipe!
Just made this chowder and I can not stop eating it! Delicious! Also love that it packs so much flavor without a million ingredients.
Thank you so much Caitlin! I am so glad you liked this!
Just made this, and it is SO good! I prefer a thicker stew-like soup, so I added a bit of cornstarch to thicken it up, and next time I plan to add two potatoes instead of one. The chipotle chilies are a must – they add a lovely kick!
Thank you so much Amelia! I am so glad you loved this!
Thank you so much for posting an alternate to the Instant Pot…I NEED this soup in my life but don’t have an IP and you went the extra mile. 🙂 LOVE YOUR FOOD SO MUCH!
I hope you love this recipe! Thank you Hannah!
We made this tonight and it was very good with our changes. We used just one Chipotle pepper, 3 medium sized russets, no cilantro (ewww tastes like soap), and no green onions. We used 4 fresh ears of corn, cutting them off cob using the Bundy pan “holder” trick. Neither of us cares for spicey, so this milder version was perfect for us. This is definitelygoing onto our fall menu. Thank you!
I am so glad you loved this Patty! Thank you so much!