Creamy Instant Pot Corn Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
1 yellow onion
03 -
1 1/2 pounds red potatoes
04 -
8 ears of fresh corn (or 6 cups frozen corn)
05 -
2 stalks of celery
06 -
6 cups vegetable broth
→ Thickening and Seasoning
07 -
4 tablespoons cornstarch
08 -
1 teaspoon salt
09 -
1 teaspoon dried thyme
→ Dairy
10 -
1 cup whole milk
11 -
1/2 cup heavy cream
# Instructions:
01 -
Roughly chop onion, cut potatoes into medium chunks, slice celery thinly, and cut corn kernels off cob if using fresh corn.
02 -
Set Instant Pot to 'Saute' on Normal. Melt butter, saute onion for 2 minutes, add celery and saute 2 more minutes, scraping any browned bits.
03 -
Reserve 1/4 cup broth, add remaining broth, potatoes, and corn to pot. Pressure cook on High for 5 minutes. Natural release for 10 minutes.
04 -
Turn on Saute. Mix cornstarch with reserved broth and add to pot with salt and thyme. Cook 2-3 minutes until thickened.
05 -
Optional: blend to desired consistency with immersion blender. Add milk and cream, stir to combine, and serve.
# Notes:
01 -
Can use fresh or frozen corn
02 -
Adjust thickness by blending more or less
03 -
Natural release prevents sputtering