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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!
Wow! Just made this today in the Instant Pot so that it’s ready for tomorrow night’s dinner. It tastes amazing! I had some baby Yukon potatoes so I just used those and didn’t bother peeling them – doesn’t matter since you’ll blend them up mostly anyway. My nieces (2 and 3 years old), came into the kitchen just as I was releasing the pressure and said “wow! That smells deeelicious!” Thanks so much for your recipes! Every single one has been a hit so far!
Hi Jigs! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
Delicious- it was a little too liquify- I’ll only put in 2 C of chicken broth next time
Thank you so much Kelly! xTieghan
Awesome!!!!!! Explodes with flavor. My husband had it for lunch 4 days in a row. A must for late summer corn. Followed exactly – came out perfectly.
Thank you so much Kristen! I am so happy to hear that! xTieghan
Made it today and it was 100! Way better than Panera. I am a vegetarian so used vegetable broth and no bacon and it was still incredible. Next time I will use even more peppers because I love the heat! Thanks for the awesome soup!
Thank you for trying this Justine! I am really glad it turned out so well for you! xTieghan
One of our favorite HBH recipes! I usually make this in the slow cooker, but I just go a new IP and wanted to test it out. Followed the directions, and it was perfectly cooked! I love how flexible this recipe is. It’s perfect as is, but you can make some subs if necessary. I didn’t have chipotle peppers or green onions this time, so I used some chili powder instead and just didn’t use the green onion. Still delicious, and we look forward to enjoying the leftovers for lunch.
Amazing!! I am so glad this turned out so well for you, Hilary! Thank you! xTieghan
I’ve got this cooking now. What would you serve as a side dish? I know most chowders do well with bread but is such a Mexican type dish I’m not sure.
Hey Vanessa,
I would serve this with these jalapeño biscuits: https://www.halfbakedharvest.com/jalapeno-cheddar-biscuits/ I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this soup. Perfect amount of heat (not overbearing). The bacon topping is essential!!
Thank you so much Lorrie! I am so happy to hear that! xTieghan
One of my favorite soups I’ve ever made! It was less creamy than I expected for a chowder but it was a pleasant surprise! It was rich but not super heavy.
Amazing! I am really glad this recipe turned out well for you, Tess! xTieghan
Just made this (stove top version) and wow! I added red pepper to the first step, and since I didn’t have chilies in adobo, I used canned green chilies and added chili powder, cumin, & cayenne. Served this chowder along side some homemade sharp cheddar biscuits smeared in butter and OMG, what a lovely early fall treat! Already can’t wait for leftovers for lunch! 🙂 Thank you T!
I am so glad this turned out so well for you Whitney!! Thank you so much for trying this one! xTieghan
I don’t have whole milk on hand…would heavy cream or skim milk be a good substitute? Can’t wait to try this!
Hey Brooke,
I would use heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What is the caloric content?
Hi Kim! I apologize, but I do not have that information! I hope you still try this and love it! xTieghan
This recipe is very yummy! Love the bold flavor of the chipotle and bacon together. Added two chilis like the recipe called for but a bit too spicy for us. The instant pot burned a bit at the bottom so I think 10 mins on high pressure is too long or either need a bit more than 3 cups of stock. But no complain here – highly recommend.
Hi Ploy! I am glad this turned out well for you! Please let me know if there is anything I can help you with!! xTieghan
Could substitute the whole milk with coconut milk?
I just made this! Loved it!! Will definitely be making this again. I loved the little bit of spice to it.
Thank you so much Lauren!! xTieghan
So good and a great way to use up your sweet summer corn!
Thank you so much Samantha!! I am really glad this recipe turned out so well for you! xTieghan