Most people don’t think of soup once the weather warms, but skipping this Instant Pot chicken corn chowder in summer would be a mistake. It’s best made with fresh corn straight from the cob—something that really shines during the warmer months.
This creamy chicken corn chowder delivers sweet corn in every bite along with tender chicken, potatoes and a touch of crispy bacon. It’s hearty enough to be a meal on its own, and cooking it in the Instant Pot concentrates the flavors without spending hours over the stove.
This recipe is made even easier by using a rotisserie chicken. For more gluten-free soups you can make with leftover chicken, explore other recipes in your collection or swap in your favorite alternatives.
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What is chowder?
Chowder is a thick, creamy soup often built from a roux (flour cooked in fat). Traditional chowders include potatoes, corn and seafood, but you can adapt them with other proteins and flavors. This version uses chicken and bacon and thickens the soup after pressure cooking rather than starting with a roux to avoid triggering the Instant Pot burn notice.
Ingredient Notes
- Bacon – Fry the bacon first and reserve 2 tablespoons of the rendered fat to sauté the aromatics for extra flavor. If you avoid pork, sauté the vegetables in 2 tablespoons of olive oil.
- Onion, garlic and jalapeño – These aromatics build the soup’s base flavor.
- Potatoes – Yukon gold or red potatoes cut into bite-sized pieces work well; mini yellow potatoes are also a good choice.
- Corn – Fresh corn is ideal when in season. Frozen or drained canned corn can be used if fresh is unavailable.
- Salt & Pepper – Base amounts are provided; season to taste.
- Chicken Broth – Use gluten-free broth if needed.
- Cooked Chicken – Rotisserie chicken is convenient. Alternatively, cook raw chicken in the Instant Pot with the vegetables.
- Gluten-Free Flour Blend – Used to thicken the chowder after pressure cooking.
- Non-Dairy Milk & Cream – The recipe uses a plant-based milk and cream for a creamy texture; swap with half-and-half if not dairy-free.
See the recipe card below for the full ingredient list and quantities.
Substitutions & Variations
- Not dairy-free – Replace the non-dairy milk and cream with equal amounts of half-and-half.
- Make it vegan – Omit bacon, sauté vegetables in oil, use vegetable broth and replace the chicken with a vegan protein or omit it entirely.
How to Make Chicken Corn Chowder in an Instant Pot
This chowder tastes like it simmered for hours but comes together in about an hour thanks to pressure cooking.
STEP 1: Set the Instant Pot to sauté. Add bacon and cook until crispy, stirring occasionally. Remove bacon and reserve 2 tablespoons of bacon grease.
STEP 2: Add diced onion and jalapeño to the pot with the reserved grease and sauté until softened, about 5 minutes.
STEP 3: Stir in minced garlic and cook 1 more minute. Pour in 1 cup of chicken broth and use a spatula to deglaze any browned bits from the bottom of the pot.
STEP 4: Cancel sauté mode. Add potatoes, corn, remaining salt, pepper and the rest of the chicken broth. Secure the lid and set the valve to sealed. Cook on high pressure for 10 minutes.
STEP 5: When the cook time finishes, quick-release the pressure. Remove 2 cups of potatoes and corn and puree them in a blender until smooth, then return the puree to the pot to thicken the soup naturally.
STEP 6: Turn sauté mode back on. Whisk together non-dairy milk, plant-based cream and gluten-free flour, then stir into the soup and bring to a gentle simmer to thicken.
STEP 7: Stir in cooked chicken and reserved bacon pieces. Simmer for about 5 minutes, until the chicken is heated through and the chowder has thickened. Adjust seasoning with more salt and pepper if needed.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4 days. The chowder will thicken and flavors will meld, making it an excellent leftover. Freezing is not recommended, as cream-based soups tend to separate when frozen and reheated.
Other pressure cooker recipes to consider:
-
Instant Pot Hamburger Soup
-
Instant Pot Mashed Sweet Potatoes
-
Instant Pot Chicken Pot Pie Soup
-
Instant Pot Pulled BBQ Chicken
If you make this recipe, please leave a star rating and share how you liked it in the comments below.
Recipe
Instant Pot Chicken Corn Chowder
Equipment
- 1 Instant Pot Pressure Cooker
Ingredients
- 6 ounces bacon, cut into ½ inch pieces
- 1 cup yellow onion, diced
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
- 4 cups chicken broth (gluten free if needed)
- 1 pound potatoes, cut into 1-inch cubes
- 3 cups corn
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ¼ cup gluten-free 1-to-1 flour blend
- 1 cup plant-based cream
- ½ cup non-dairy milk
- 1 pound cooked chicken, cut into bite-sized pieces
Instructions
- Turn the Instant Pot to sauté mode. Add bacon and cook until crispy. Remove bacon and reserve 2 tablespoons of bacon grease.
- Return the pot to sauté mode. Add diced onion and jalapeño to the reserved grease and sauté until softened, about 5 minutes.
- Add minced garlic and cook 1 minute more.
- Pour 1 cup of chicken broth into the pot and scrape up any browned bits. Cancel the sauté setting.
- Add potatoes, corn, salt and pepper, then pour in the remaining chicken broth. Stir, secure the lid and set the valve to sealed. Cook on manual high pressure for 10 minutes.
- Quick-release the pressure when done. Remove 2 cups of potatoes and corn and puree them in a blender until smooth. Return the puree to the pot.
- Turn sauté mode on. Whisk together the gluten-free flour, non-dairy milk and plant-based cream, then stir into the soup. Bring to a gentle simmer to thicken.
- Stir in cooked chicken and bacon, simmer until the chicken is heated through and the chowder has thickened slightly. Adjust seasoning to taste.
- Serve warm topped with extra crispy bacon, chopped green onions or shredded cheese, if desired.
Notes
Carbohydrates: 71 g |
Protein: 32 g |
Fat: 24 g
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