My Instant Pot Creamy Corn Chowder makes a hearty winter dinner.
Hey Y’all, it is Jennifer from JENRON DESIGNS. Here to share another recipe with Home Pressure Cooking! What am I cooking up today? My Instant Pot Creamy Corn Chowder, which is a perfect weeknight dinner to pair with a light side salad or sandwich leftovers!
As we are headed into the winter months, and looking at some healthy meal prep you may want to try to add a few more veggies into your meals. Whether you are planning for 2, 4, or 10 my Instant Pot Creamy Corn Chowder Soup pairs perfectly for your weeknight meal with a side salad or half sandwich.
My trick for the perfect Corn Chowder is using a mix of corn and Yukon gold potatoes along with scallions and a diced poblano pepper to bring the heat and get a nice full-bodied flavor.
My recipe starts by sauteing chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. Then add in your diced poblano pepper, potatoes, and spices. Then fill Instant Pot with stock, make sure to stay below your max fill line. Cover, and seal the lid, cook on Manual/High pressure for 25 minutes.
Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over-mash, you still want to have some chunks of potato and peppers.
Once your mixture is thicker and somewhat smooth you can stir in your drained corn, half and half, Monterey jack cheese, and cream cheese. I like to garnish mine with a few green scallions, a dollop of sour cream, and homemade cajun toasts.
To make my homemade cajun toast seen above, I thinly slice baguettes and coat them with softened butter and a sprinkle of Old Bay Seasoning, then top with grated parmesan cheese and toast in my Air Fryer on 350 degrees for 5-7 minutes.
Here are some more of my tasty soup recipes here: Loaded Baked Potato & Granny’s Homemade Chicken Noodle
Instant Pot Creamy Corn Chowder
Instant Pot Creamy Corn Chowder
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Potato Masher
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 2 13.4 oz Corn Drained
- 1 lb Yukon Gold Potatoes Peeled, Diced
- 2 cloves Garlic minced
- 2 medium Poblano Peppers Seeded, Diced
- 2 Scallions sliced, reserve a few greens for garnish
- 2 1/2 cups Vegetable Stock
- 2 tbsp Half & Half
- 2 tbsp Flour
- 2 tbsp Old Bay Seasoning *You will need extra for Cajun Toast if you wish to make those, see recipe at the bottom of page.
- 4 tbsp Cream Cheese
- 1/2 cup Monterey Jack Cheese shredded
- 4 tbsp Sour Cream Garnish only
- 1 cup Queso Freasco Crumbled Garnish only
- Saute chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. minutes.
- Then add in your diced poblano pepper, potatoes and spices.
- Then fill Instant Pot with stock, make sure to stay below your max fill line.
- Cover, and seal the lid, cook on Manual/High pressure for 25 minutes.
- Once the Instant Pot cooking time is complete, you can carefully quick vent the steam.
- Remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over mash, you still want to have some chunks of potato and peppers.
- Once you mixture is thicker, and somewhat smooth you can stir in your drained corn, half and half, monterey jack cheese and cream cheese.
- Garnish with a few green scallions, a dollop of sour cream, queso fresco and homemade cajun toasts.
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