This Instant Pot Corn Chowder is a quick, easy and tasty soup packed with sweet corn, sweet potato & smoked paprika. Delicious served warm or cold, so you can enjoy it all year long!

You’ll like Instant Pot Tomato Soup, Instant Pot Chicken Noodle Soup and Instant Pot No Knead Dinner Rolls.

Suitable for vegan and gluten free diets. Post includes Weight Watchers points.

Let’s talk about delicious soups like this Instant Pot Corn Chowder. Not only is it full of flavor, but I happen to think the best thing is that you can make it using fresh corn just off the cob (perfect for summer’s bounty), frozen corn, or even canned corn kernels. Whatever way you choose, this corn chowder tastes sooooo good.

I have given this Instant Pot corn chowder the orange veggie love treatment with the addition of some sweet potato. Bonus is the extra sweetness which will make you want to make this 135,000 times this year alone. Plus adding in smoked paprika, aka big dollops of smoky flavor. Need I say more?

Delicious chowder, like this Instant Pot Corn Chowder and my Instant Pot Clam Chowder, are really easy and quick to make. During the summer, this type of Instant Pot recipe translates into the fact that you spend less time cooking and more time having fun in the sun with family and friends.

And in the winter, this easy corn chowder recipe means more time in front of the fire, in cozy socks and fluffy sweaters and blankets, and huuuuuuuge warm mugs of soup. Yeap, it really is an all-weather kind of creamy chowder.

Why Make This Recipe

• Super affordable – all you need is everyday store cupboard staples, frozen corn or canned corn.

• Immensely adaptable – there are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood.

• Easy to Scale – double or triple the recipe to serve a crowd.

• Meal Prep – this Instant Pot corn chowder recipe is a great freezer-friendly meal.

• Versatile – perfect for potlucks, lunch boxes, easy dinners, picnics, and more.

So, are you ready to learn how to make this Instant Pot corn chowder recipe? Gather up your ingredients and I will show you….

How To Make Instant Pot Corn Chowder

Get the complete ingredients list and instructions from the recipe card below.

1. Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic purée, smoked paprika and salt.

2. Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.

3. When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.

4. Return the blended potato corn chowder soup into the rest of the pressure cook pot, season with salt and serve with toppings of your choice.

Make Corn Chowder On The Stove Top

1. Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.

2. Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.

3. Mix in the vegetable broth, bring to a boil, and simmer for about 10 minutes or until the sweet potato is tender.

4. Stir in the sweet corn kernels and spring onions, bring to a boil and simmer for 2 minutes.

5. Switch off the heat and mix in the milk.

6. Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.

7. Return the blended potato corn chowder into the pot, season with salt, and serve with toppings of your choice.

 Make Corn Chowder In The Slow Cooker 

1. Add the vegetable broth into the slow cooker insert, followed by the corn kernels, green onions, sweet potatoes, garlic purée, smoked paprika, and salt, and mix.

2. Cover and cook for 3-4 hours on high and 5-6 hours on low.

3. Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.

4. Return the blended portion to the rest of the corn chowder, season with salt, and serve with toppings like shredded cheese and fresh chopped parsley.

Fresh corn tastes so good in this, but defrosted frozen corn kernels will work too.

• If not vegetarian, you can use chicken broth or beef broth.

• Adaptable. You can use other plant-based milk. If not vegan, then use regular milk instead in the recipe.

• For a thinner soup, add an extra half to one cup of broth.

• Stir in some corn starch if you want a thicker corn chowder.

• For a richer soup, use plant-based heavy cream instead of plant-based milk.

• Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Delicious Variations

• Swap the veggies – feel free to use white or red potatoes instead, and add diced onions, red bell pepper, cauliflower, or broccoli.

• Swap the broth – you can use chicken broth or beef broth instead if not vegan.

• Add in meat – You can add in some chicken breast or turkey, or cubed ham.

• Add extra heat – a dash of hot sauce, chipotle, red pepper flakes, or cayenne pepper will add that little extra heat if you prefer.

  As mentioned earlier, one of my favorite things about this pressure cooker corn chowder soup recipe is how versatile it is. Not only can you make this corn chowder with all sorts of different combinations of spices, but you can also garnish it with an unlimited array of toppings.

  Following are some of the tried and true toppings options that I love. But I encourage you to experiment and come up with your own favorites as well!

  • grilled fresh corn

  • mild crunchy chili sauce

  • jalapeno slices

  • green onions

  • chives

  • fresh parsley

  • shredded cheddar cheese

  • cubed ham

  • crispy bacon bits

Prep Ahead – You can make this corn chowder freeze until needed.

• Storage – This can be stored in the refrigerator for up to 4 days.

•  Freezing – Let the soup cool down, then transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for up to 3 months.

• To Thaw – remove it from the freezer the night before needed and let it thaw in the fridge.