If you're looking for ultimate comfort food made fast, look no further than this Pressure-cooker Potato Corn Chowder! This recipe is packed with yummy vegetables, topped with crispy bacon, and is simple to make dairy-free.
Making hearty, satisfying soup used to be an all-day ordeal. Now thanks to the electric pressure cooker, you can make rich, hot, comforting soup in 30 minutes or less!
[feast_advanced_jump_to]❤️ Why you'll love this chowder recipe
We love chowder in general for so many reasons. For over a decade, We made the Seafood and Bacon Chowder every Christmas.
But this particular Pressure-cooker Potato Corn Chowder is definitely a special soup in the long line of favorites.
- This soup is packed with so many tasty savory flavors and lots of hearty vegetables like carrots, potatoes, and celery.
- You can make this soup in 30 minutes, thanks to the electric pressure cooker.
- It's simple to make dairy-free. We explain how in the ingredient list below.
- It's a rich, hearty, and satisfying soup!
🥔 Ingredient notes
Bacon – Slice up at least four slices of bacon into small pieces. You can use up to 6 slices for more bacon flavor and more crunchy bacon soup toppings.
Butter – Use unsalted butter to cook the mirepoix of carrots, celery, onions, and garlic. You can also use olive oil instead if you prefer.
Carrots – Dice one cup of carrots. Be sure to dice them into equally sized pieces so they cook evenly.
Celery – Dice one cup of celery.
Onion – Chop up one cup of yellow onion. You can also use white onion if that's what you have on hand.
Garlic- The recipe calls for two garlic cloves, minced, but you can certainly add one more clove or only use one clove, depending on your taste preference.
Potatoes – You'll need to peel and cube two medium to large russet potatoes. Be sure to cut the cubes into equal sizes so they cook evenly.
Corn – The recipe calls for 2 cups of frozen corn, thawed, but you can use freshly shucked corn off the cob if you have it.
Spices and seasonings – You'll need ground paprika, cumin, kosher salt and pepper.
Chicken broth – Use homemade broth or stock, or store-bought stock or broth.
Cornstarch – For the cornstarch slurry, which thickens the soup.
Heavy Cream – Use Dairy-Free Heavy Cream or Dairy-Free Half and Half if you want to make this dairy-free. Otherwise, use your favorite heavy whipping cream or half and half.
✅ Step-by-step instructions
- Turn your Pressure-cooker or other pressure cooker to SAUTE mode. Add the bacon and sauté until fully cooked. Remove bacon from the pot with a slotted spoon and place onto a paper-towel lined plate. Set aside.
2. Add butter to the pot. As the butter melts, add the carrots, potatoes, celery, onions, and garlic. Sauté for 1 to 2 minutes, stirring constantly.
3. Then sprinkle 1/4 cup of the cornstarch over the vegetables and stir in, sauteeing for one more minute. Set aside the remaining cornstarch for later.
4. Pour in the chicken broth and gently nudge the vegetables around so they are submerged in the liquid.
5. Assemble and secure the lid (if using a Pressure-cooker, use the Pressure Lid), ensuring the pressure release valve is in the SEAL position.
6. Cook on HI pressure for 5 minutes. It will take a few minutes for the unit to come to pressure first, and then it will start pressure cooking.
7. While it's pressure cooking, mix together the remaining 1/4 cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.
8. When the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure and the pressure release pin has gone all the way down.
9. Select SAUTÉ, then set the temperature to M/HI. Stir the cornstarch slurry into the soup. Stir until the soup has thickened, about 2 to 4 minutes. Turn the unit off and spoon into bowls.
Top with bacon crumbles, and parsley (optional)
👩🏻🍳 Recipe FAQs
We make this dairy-free all the time! Simply substitute your favorite vegan butter for regular butter (1:1 ratio) and your favorite dairy-free half and half for regular half and half (1:1 ratio).
Can We make this chowder ahead of time?Yes! Allow to cool completely, then store either in an airtight container in the refrigerator for up to four days. Or, freeze in an airtight freezer-friendly container for up to two months.
To reheat: simply thaw and then reheat in the microwave or in the Pressure-cooker/Pressure-cooker on SAUTE mode until it's heated through.
Store leftovers in an airtight container in the refrigerator for up to four days.
🍽 Serving ideas
This Pressure-cooker Potato Corn Chowder is absolutely tasty on its own. Make it a full meal deal with any of the following appetizers, side dishes, salads:
- Pandesal (Filipino soft bread rolls)
- Garlic Rosemary Focaccia Bread
- Air Fryer Broccoli
- Garlic Roasted & Glazed Carrots
- Simple Fruit Salad
And for dessert? Try one of these dessert recipes:
🍷 Wine pairings for chowder
We truly love eating this soup with a glass of unoaked or lightly oaked Chardonnay, or a Pinot Gris.
⏲ Kitchen tools and equipment
For this recipe, you simply need a few basic kitchen tools:
Cutting board and knife – You'll need a sturdy cutting board and sharp knife.
Electric Pressure Cooker – Use any electric pressure cooker or multicooker for this. We use the Pressure-cooker Deluxe XL 8-quart Pressure Cooker or the Pressure-cooker XL 8-Quart Pressure Cooker.
Wooden spoon – description of what it is/how it is used with affiliate link
Plate – You'll need a plate lined with paper towels to place the cooked bacon on while the soup cooks.
🥣 More hearty soup recipes
Find all of our tasty soup recipes here.
- Almondigas (Filipino Meatball and Noodle Soup)
- Immunity Boosting Chicken Soup
- Pressure-cooker Irish Lamb Stew
- Pressure-cooker Turkey Chili
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Potato Corn Chowder
By Marlynn Schotland Prep Time: 10 mins Cook Time: 15 mins Come to pressure time: 5 mins Total Time: 30 mins Servings: 4 people A hearty, vegetable-driven chowder made in less than 30 minutes.Equipment
- Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
- 4 slices bacon
- 2 Tablespoons unsalted butter
- 1 cup chopped carrots
- 2 medium russet potatoes, peeled and cubed into small cubes
- 1 cup sliced celery
- 2 cups frozen corn
- 1 cup chopped yellow or white onion
- 2 garlic cloves, minced
- ½ cup cornstarch, divided
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 cup half and half or dairy-free whipping cream
- 2 Tablespoons chopped parsley (optional)
Instructions
- Turn your Pressure-cooker or other pressure cooker to SAUTE mode. Add the bacon and sauté until fully cooked. Remove bacon from the pot with a slotted spoon and place onto a paper-towel lined plate. Set aside.
- Add butter to the pot. As the butter melts, add the carrots, potatoes, celery, corn, onions, and garlic. Sauté for 1 to 2 minutes, stirring constantly. Then sprinkle 1/4 cup of the cornstarch, the paprika, cumin, salt, and pepper over the vegetables and stir, sautéing for one more minute. Set aside the remaining cornstarch for later.
- Pour in the chicken broth and gently nudge the vegetables around so they are submerged in the liquid. Assemble and secure the lid (if using a Pressure-cooker, use the Pressure Lid), ensuring the pressure release valve is in the SEAL position.
- Cook on HI pressure for 5 minutes. It will take a few minutes for the unit to come to pressure first, and then it will start pressure cooking. While it's pressure cooking, mix together the remaining 1/4 cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.
- When the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure and the pressure release pin has gone all the way down.
- Select SAUTÉ, then set the temperature to M/HI. Stir the cornstarch slurry into the soup. Stir until the soup has thickened, about 2 to 4 minutes. Turn the unit off and spoon into bowls. Top with bacon crumbles, and parsley (optional)
Notes
Storage: allow the chowder to cool completely, then store in an airtight container in the refrigerator for up to 5 days.Nutrition
Calories: 418 kcal, Carbohydrates: 66 g, Protein: 10 g, Fat: 15 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 42 mg, Sodium: 1404 mg, Potassium: 1078 mg, Fiber: 6 g, Sugar: 8 g, Vitamin A: 6281 IU, Vitamin C: 21 mg, Calcium: 136 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
