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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
So good!! I used a sweet potato instead of russet (because I had one on hand) and instead of bacon, I used 3 chicken breasts for protein. Cooked in the instant pot. I removed and shredded before blending the soup and added a sautéed red bell pepper (again – needed to use it). I’m sure this recipe would have been even more delicious the regular way!
I am so glad you loved this recipe so much Liz! Thank you so much! xTieghan
This came out AMAZING!! I didn’t use bacon and the flavor was still so good.
Thank you Emily! xTieghan
Totally delicious in every way! My boyfriend was wary of corn chowder, but after he tasted this one he was hooked. We both had seconds and are looking forward to the leftovers tomorrow. Thank you for a new go-to soup recipe!
Thank you Adriana! I am so glad this recipe turned out so well for you! xTieghan
Can you use chicken with this dish also? I was going to add it to the InstaPot with the rest of the ingredients.
HI! Yes! Chicken will be great. I would add 1 pound of cubed chicken breast. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this tonight. The preparation was straight forward but this was a little to spicy for some members in the house. Next time I’ll try deseeding the Chipotle, I may cut it back to only one Chipotle pepper and sub some Chipotle spice.
Yum! Thank you Jason! xTieghan
seriously the best chowder! i made this for my family and they said it was the best chowder they had ever had! i’ve already made it twice since then!
That is so great! Thank you so much for making this Jenny! xTieghan
Just tried this tonight! Even my 3-year-old was a fan!
Only thing that kinda went funny was that the cheese didn’t really melt into the soup, it all stuck to the corn so it had a funny texture! any ideas why that would happen? Despite this I’d try it again! Maybe a different brand of cheddar or something! 🙂
Hi Amanda! What brand cheese dis you use? Was higher quality? All cheese can melt a little different, so I am wondering if maybe the brand was off? Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Another awesome recipe! I made this tonight and everyone, including a 3, 4 and 6 year old, loved it. The little kick from the adobes might have helped clear some stuffy noses too. Can’t wait to get the cookbook!
I hope you LOVE the cookbook Mary! I am so excited for you all to see it! xTieghan
This was delicious! Will make again!
Thank you Caitlin! xTieghan
This is a good recipe. I added some white vinegar, but that was it. I topped it with the mentioned ingredients, green onion, more cilantro and bacon, which really round out the dish.
Everyone, give this one a try!
Thank you so much Kimberly! xTieghan
This recipe was delish, everyone from my 7 year old daughter to my parents loved it! We don’t have an instapot and no time for a slow cooker, we just made it on the stove top and let the corn onions and potatoes boil until the potatoes were soft before adding cheese and milk. Will definitely be made many times over!
That is so amazing Jenn! Thank you so much for trying this! xTieghan
This was so delicious! The light sweet of the corn combined with the spices of the chili pepper, cilantro, bacon, … all a mouthful of divine flavor combinations! Definitely will make this again!
Thank you so much Nicole! xTieghan
Hi Tieghan, have you tried or anyone tried making this with a non-dairy substitute, such as coconut milk? I want to make this tonight (we have some great fresh corn) but hesitate with the milk ingredient. I am fairly lactose intolerant and don’t necessarily want to deal with the aftermath! 😐 Thanks.
Hey Kim! Yes, coconut milk is really delicious in the chowder. I use it often! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made it quickly in a stockpot because we did not have time to slow cook and STILL it was so fabulous!!
Thank you so much Angie! xTieghan
Hi Tieghan,
I LOVE your site and wonderful recipes—THANK YOU! I saw this recipe and, since it’s still winter here in PA, I was wondering if I could substitute frozen or canned corn in place of the fresh?
Thanks again,
Susan
Hey Susan! Frozen or canned corn will be great! I’d probably use frozen. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan