Ingredients
- 1 medium yellow onion, chopped
- 1 tablespoon butter
- 2 cups frozen corn
- 2 cups chicken broth
- 1 (12 fluid ounce) can evaporated milk
- ½ cup instant potato flakes
- ½ teaspoon dried thyme
- ½ teaspoon minced garlic
- ½ teaspoon dried chives
- salt and ground black pepper to taste
What Makes This Dish So Tasty
This soup is creamy, comforting, and ready in no time. Using the Instant Pot cuts down cooking time while blending flavors beautifully. It’s perfect for busy weeknights or when you want a warm, satisfying meal without fuss.
Helpful Chef Tips
- Use fresh or frozen corn for the best sweetness and texture.
- Saute the onions and garlic in the Instant Pot before adding other ingredients to boost flavor.
- For a thicker chowder, mash some of the potatoes once cooked or add a little cornstarch slurry.
- Saute the onions and garlic in the Instant Pot before adding other ingredients to boost flavor.
- For a thicker chowder, mash some of the potatoes once cooked or add a little cornstarch slurry.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Once it’s hot, toss in the butter and chopped onion. Cook, stirring occasionally, until the onion softens and starts to turn golden, which should take about 5 minutes. Next, add the corn and chicken broth, then switch off the sauté function. Secure the lid and set the pot to cook on high pressure for 5 minutes. It will take around 10 to 15 minutes for the pressure to build up. When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, remove the lid and stir in the evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper. Give everything a good mix, and your chowder is ready to serve!
Serving Tips
Serve with crusty bread or warm crackers for dipping. A sprinkle of fresh herbs like chives or parsley adds a nice pop of color and freshness. Add a dollop of sour cream or a sprinkle of shredded cheese for extra creaminess.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chowder also freezes well—thaw overnight in the fridge before reheating.
