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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 loved this soup! I signed up for a CSA box and am happily overwhelmed with corn, onions and potatoes. This was such a hearty and delicious way to use them up. I can hardly wait til lunch tomorrow to have the leftovers.
Hi Sam,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Hi Tieghan, could I substitute coconut cream for the milk & cauliflower for the potatoes? Would it change the consistency of the soup? Thank you
Hey Carmela,
Both of those should work well for you! I hope you love this recipe, please let me know if you give it a try! xx
My husband surprised me with your cookbook for our anniversary and I decided this is the first recipe I’m going to make! So excited! 🙂 Unfortunately the corn selection at the store today was terrible! If we use frozen corn instead, should we still put it in a before it pressure cooks? Or would you say to wait to put it in until after with the milk?
Hey Emily,
Happy Anniversary!! You can follow the recipe as written with the frozen corn. Please let me know if you have any other questions! xx
So I made your cookbook version of this in a French oven with the add-in of a poblano pepper. I made your 5 ingredient beer bread to go with it and it was spectacular. Super quick and easy with a ton of flavour. Thank you!
Hi Kori,
Awesome! Thanks so much for giving the recipes a try and sharing your feedback, I am so glad they were enjoyed! xx
I made this morning dinner tonight with my family and everyone loved it! I was debating adding some zucchini and kind of crossing this recipe with your zucchini, corn, bacon chowder one and I think I’ll give that a go next time! Thank you for all the brilliant ideas, you inspire me with my cooking every day!
Hi Aly,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
This was such a great recipe. Just the right amount of spice and I love, love, love corn. I will be making it again this weekend. I was thinking about subbing the milk for another non-dairy like oat milk because sometimes I have trouble with dairy. Do you have a suggestion or do you think oat milk will change the flavor?
Hi Laurie,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! I think oat milk would be fine for you to use! Have a great weekend☀️
This looks amazing. Fresh corn is just coming in here on the East end of Ling Island. Question- I have a bunch of Jimmy Nardello peppers that are ripe. Do you think if I roast them, I can use them instead of the Chipotle?
Thanks
Hi Karen,
Sure, I think those would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Hello!
Love this recipe! Always searching for a salmon chowder recipe…thoughts on if adding salmon to this one would be tasty?
Hi Katie,
I’ve never thought to add salmon to this, but let me know if you give it a try! Hope it’s delish! xTieghan
Hi,
I loved the dish but I was wondering if you are planning on adding on nutritional facts to your recipes for those who are trying to stay on top of how much they are eating.
Hi Justin,
Thanks for giving the recipe a try! Right now, we only have the estimated calorie count available, maybe that is something we will add in the future:) xTieghan
I made the stove top version but added a little zucchini, smoked gouda cheese and topped with grilled shrimp. It was delicious!! I will make this every single summer from now on. Thank you so much 🙂
Hey Em,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
This was so absolutely delicious! The right amount of spice with the right amount of creamy goodness!
Hey Alexis,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Tieghan I can honestly say the only bad thing about this recipe is that I eat it way too quick, it’s so good! You’re the only cook I trust. Whenever I see a recipe pop up on Pinterest or when I’m looking for something specific, I’m like nah… let’s see if HBH has something similar! Because I know it will be delicious always!!
Hey Sofia,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Thanks so much for your kind message! xx
Embarrassed to say, that I used 2 CANS of chipotle chilis in adobo sauce (smh). Was way too spicy. We tried to tone it down with milk and sugar, but prob did not do the recipe justice. Just wanted to submit a comment in case anyone else happens to make the same mistake as me… not likely, but just in case. Wow, I have never messed up a HBH recipe like this.
Hi Heather,
Ahhh so very sorry to hear this! I hope you will give the recipe another try:) xTieghan
Omg I did the same exact thing!! ??? my husband was like let’s still try it…. Yikes lol!!
I did the same thing! The recipe in the printed cookbook says “2 canned chipotle peppers in adobo” so it is really confusing how it is worded. Did you find anything to help solve it??
I did this same thing using the recipe book. *face palm*
So disappointed because the taste was there but so was the HEAT! Looking forward to trying this one again soon.
I did the same thing haha! The cook book says “canned” but looks as it has since changed on the website
Even my small children loved and ate this!
Hi Camille,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
I look for this recipe so often. It is hearty, warm, spiced, and DELICIOUS! I never would have thought to pulse some of the soup in my little blender to make it thick. I love adding extra adobo and some rotisserie chicken. We take some of the skin from the rotisserie, crisp it up, and top off the soup like that… incredible!
Hi Sophia,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan