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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.
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!
I made this from the cookbook so I didn’t use the instant pot, but the stovetop method was super fast and simple and my ENTIRE family raved about this recipe – including my 11yo son who called it a “keeper”. It’s April so I used frozen corn and didn’t change a thing from the recipe and it was perfect! Thanks again for another family favorite!
Hey Lesley,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
Hi, wondering how it would taste using a nut milk (as I don’t drink cows milk)?
Hi Dawn! Yes, that should work just fine! xT
My husband and I made this recipe out of the cookbook and completely misunderstood the chipotle chilies – we added two whole cans of chopped chipotle chilies and the final product was way too spicy to handle. I came to the online recipe to look at the comments and see if we did something wrong – we definitely did and now we are laughing about our mix up. If you are making this – only use a few chilies from a can! We will definitely be trying this again with the correct amount of chilies as the overall flavor was spectacular.
Thanks so so much for trying out this recipe! Have a lovely day! xT
The perfect fall soup, beyond amazing! You knocked this recipe out of the park, Teagan. I added a pack of chicken tenders (8), and cooked along with the corn/potato mixture, then shredded and added back. The flavors in this soup are remarkable- the smoky flavor of the chipolte peppers in adobo, fresh corn, creamy cheddar cheese and those toppings – crunchy bacon and cilantro! Everything comes together deliciously. This is our new favorite fall soup for sure!
Hey Patrice,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Hello! Made this tonight (Half Baked Harvest Every Day version). Such great flavors!
One thing I wasn’t sure on… the link for Chipotle peppers goes to a 7oz can. Is the recipe indicating 2 cans? Or 2 single peppers? Thank you!
Hey April,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner! Just 2 peppers!🌞 xx
Should the corn already be cooked when added? Excited to try this tonight!
Hi Margaux,
Nope, the corn will cook in the soup:) Please let me know if you have any other questions, I hope you love this recipe! xx
I made this last night for dinner and it was incredible. Very easy to make with great flavor. I am considering using coconut milk next time. Has anyone tried a non dairy milk / thoughts on the best non dairy milk to try?
Hey Anna,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! You can totally use a non dairy milk that you enjoy! xx
Hi Tieghan,
Could you tell me what size instant pot you use please I have a 3 quart…is that too small?
Thanks
Jo
Hey Jo,
I use an 8 quart pot, I think 3 quarts is probably too small for this recipe! Sorry!! I would try the slow cooker or stove top version:) xx
Hi! Can I just use an immersion blender in the pot for a minute instead of transferring half into a separate blender? Excited to try this! Thank you! 🙂
Hey Adriana,
Sure, that will be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
Super tasty but very spicy! I’m glad I read the reviews before and ended up using only 1 can of chipotles instead of 2. Even 1 can was a bit much. I would say I am a Medium over Hot kind of person and this was a bit much for us. Will definitely make this delicious dish again but use even less chipotle in adobo. *i used 7oz cans
I think you were only supposed to use a couple of peppers out of one can.
Hi Tieghan,
I loved this soup! I cook several of your recipes and I’ve yet to be disappointed 🙂 I’m wondering if this soup can be frozen?
Thanks!
– L
Hey there,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! You could totally freeze this! xx
Ohhf this was good but way spicer than expected. Needed quite a bit of yogurt in every bowl to eat
Hey Megan,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was so spicy! xT
We liked this recipe but the Chipotle peppers were a little too strong. Adding an additional, large pinch of cheese to each cup calmed it down without changing the taste. Will make again!
Hey Julie,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃