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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
This is delicious! I found this recipe last week and have made it twice already. I omitted the bacon and didn’t have any cilantro, but it turned out great. The entire family loves it! Including my 12 and 10 year old. Thank you!
Amazing! I am really glad this turned out so well for you, Tamham! Thank you! xTieghan
This soup was amazing! I got an instant pot for Christmas and haven’t really know what to make in it….. now I do. The addition of the chipotle chillies in Adobe was incredible, such a depth of flavour and spice! Thank you for your wonderful recipes, I love them!
Thank you Karen! I am so glad this turned out so well for you! xTieghan
Just made this- so good!! Super smooth and full
Flavored without feeling heavy.
I highly suggest a squeeze of fresh lime juice in each bowl when serving.
Thank you Caitlin! I am so glad this turned out so well for you! xTieghan
This recipe was FANTASTIC! Best corn chowder I’ve made at home! I’m vegetarian, so we made it without bacon & with vegetable broth. I also subbed 1 can of light coconut milk for the whole milk & used about half the cheese since we have sensitive tummies around here. It was AMAZING despite those changes! We will hands down be making this again!
Thank you so much Rochelle! I am really glad this turned out so well for you!! xTieghan
Delicious soup. And easy to make. Thank you
Thank you so much Karen!! I am really glad this turned out well for you! xTieghan
I made this for dinner last night. It was a hit! Even my picky 8 year old enjoyed it. I added a but of cream cheese, as it was a bit on the spicy side for him. If it was for me only, I loved it as is!!
Thanks!
Thank you so much Whitney! xTieghan
Do you think it would be good if I also added a can of creamed corn?
Hey Celine,
Sure that would be a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any chance you can swap out the milk for a non dairy alternative?
Hey Vikki,
You can use your fave non dairy milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!! This looks delicious, but we are vegetarian. I’m guessing the bacon gives loads of flavor to the chowder. Any ideas for making this vegetarian?
Hey Holly,
I would just omit the bacon, no worries! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good but not enough to make it again as written. I added poblano chilies from my garden to add a little more complexity and everything but elote spice from Trader Joe’s. I felt the cheddar didn’t add much I would have preferred to just sprinkle over the hot soup as a melted garnish. I added a few squeezes of lime to brighten the flavors.
Love that! I am really glad this turned out so well for you! xTieghan
Made this corn chowder. It was delicious.
The chipotle peppers give it a nice kick.
I also saw your different rubs and how to make perfect chicken breasts but can’t find it. Can you help me?
Hi Peg,
So glad you enjoyed this recipe, sorry I am confused about what you are referring to with the rubs. Can you give me more info? xTieghan
This was so delicious! I made it on the stove (because I sometimes find my IP recipes lack flavor.) I also added shredded rotisserie chicken and it was awesome!
Love that! Thank you so much for trying this one, Maggie! xTieghan
So delicious! It’s a cold, snowy Mother’s Day in Minnesota. I used a sweet potato instead of russet, a whole bunch of chopped cilantro and stirred in the bacon at the end, no green onions. Sprinkled Tajin seasoning on each bowl before serving. Thanks for the inspiration!
Sounds amazing! I am really glad this turned out so well for you Jae! I hope you had an amazing Mother’s Day! xTieghan
I would love to make this tonight, but can’t find the chili peppers in adobe sauce anywhere! What spices or alternatives would you recommend?
Hi Lydia! I would use 2-3 teaspoons of ground chili powder. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this today in my new InstaPot. I loved it. My husband loved it. Easy to make. Loads of flavor! Looking forward to having more tomorrow. Thanks!
That is amazing to hear! Thank you for trying this Lindsey! xTieghan