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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
Just made this soup and it is so yummy. Think I purred it down a little to much but it was still delicious. Will totally be making this again. Next time maybe with some toasted buttered bread. Love your recipes!
YES! I love that idea of this with the bread! I am so glad this turned out so well for you, Millicent! Thank you! xTieghan
Just started this in the crock pot I’m so excited to try 🙂 do you recommend doing the bacon ahead of time for the crock pot recipe? Or just before serving?
HI! I would do the bacon just before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Would canned whole kernel corn work in place of fresh?! I couldn’t find fresh today but think this will be perfect with the wintery temps over here in Denver tomorrow!
Hey Lorin! I like to use frozen corn, but I ma sure canned will work just as well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We are having a blizzard in Ontario and I don’t want to go out to the store…I have ground chipotle chili pepper in my pantry, how much would you suggest adding in place of the peppers?
HI! I recommend using 2-3 teaspoons chipotle chili powder. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is AMAZING and to die for!!! It was so easy! I made mine in the slow cooker, 4 hours was perfect! Any chance you know the calorie count, I am sure it’s not great LOL
Keep up the good recipes, I love them!
Hi Stephanie! I do not as of right now, I am so sorry about that! I am so glad you loved this recipe though! xTieghan
I’m one of your biggest fans, and have followed you for years (from before the barn-building)! I haven’t met a recipe of yours that I didn’t love. I’m making this tonight…but am playing off the Mexican chipotle flavor, adding ground beef/pork/mix, my taco seasoning, fresh jalapeños and lots of cilantro from the garden. I cooked my potatoes and pureed them in the blender. And mine’s in the crock pot (since I don’t own an insta pot). If I could afford your book, I’d have one. But I’m glad you still post online recipes. Thanks for all the inspiration ❣️❣️❣️
Hi Marpy! I am so glad you have been loving my blog and recipes! Thank you so much!
I made this this evening and it was absolutely amazing!
Thank you Jennifer!
Thank you so much for sharing this recipe, we made this last night and just like the others who have commented we couldn’t stop eating it! So delicious and fresh, I can’t wait to have the leftovers today!
Thank you so much Ben!
This chowder is a game changer! I made it last night (I added chopped fresh, mild Italian sausage…omggg) and my boyfriend and I could not believe that this level of flavor was possible with AN INSTANT POT. You’re absolutely brilliant and I can’t wait to try more of your recipes!
I am so glad you liked this and I hope you love other recipes you try, Katie! Thank you so much!
Made a vegetarian version and subbed a specialty hot sauce and cumin for the adobo peppers. It turned out amazing and I can’t wait to eat my leftovers!
Thank you so much Erica!
Made this tonight and it was SO GOOD! Thank you for the awesome recipe <3
Delicious and so easy. Will be making again and checking more of your recipes.
Thank you so much Shelby!
I’ve made this a couple of times now and it is amazing!! Such good flavour and so quick and easy in the instant pot! It’s my husbands favourite soup now!
Wow that is so amazing! I am so glad you both love this recipe, Kristen!
To make this vegetarian, would substituting for veggie broth be okay? And obviously skipping the bacon. Thinking about making this for a dinner party coming up!
HI! Yes, veggie broth will be great and then just omit the bacon! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan. Are you able to advise on how to do this stove top? I don’t have an IP or slow cooker! so behind with the times I know! thanks so much. love your recipes and this one looks delish! 🙂
Hi Rahini! I would follow the directions for the instant pot, only cook the bacon in a large soup pot, then sauté the onions, then add all the following ingredients and simmer for 20-30 minutes. Pure the soup and finish with the cheese! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan