This Instant Pot Potato Corn Chowder is gluten free and dairy free, but still creamy and delicious. Made with crispy bits of bacon and chopped up veggies, it’s an easy and healthy meal that’s made solely in your pressure cooker!
Corn chowder is a recipe that takes me back to my childhood. My grandma used to make it every Christmas Eve for dinner, along with sandwiches. It was simple, but comforting, and it truly felt infused with her love.
Now I’m sure she probably made it because it was easy. There were four main ingredients (potatoes, corn, bacon, and probably some sort of cream of chicken soup). She made hers in a slow cooker so she could just let it go all day and not have to think about it. And the sandwiches could be slapped together without too much thought either. But there were more important things to think about – like handing out gifts to anxiously-awaiting grandchildren.
With this corn chowder recipe, I wanted to have that same warm and comforting feeling, with maybe a couple added vegetables to make it slightly healthier. And because my family has developed intolerances as everyone has gotten older, it’s both gluten free AND dairy free. But still tastes creamy and delicious.
I also switched to the Instant Pot instead of a slow cooker for this recipe. It helps the corn chowder come together faster but still tastes like the flavors have been cooking together all day.
Below are all the steps you’ll need to make this seriously amazing Potato Corn Chowder. It may look like a lot of steps, but I’ve been VERY detailed to make sure you don’t run into any issues when making this recipe. Read on for more.
How To Make Potato Corn Chowder with Bacon
Step 1. Prep and Cook the Bacon.
Use a sharp knife and cutting board, cut the bacon into small strips. You can do this by stacking the bacon together and cutting it all at once. You’ll want a particularly sharp knife as the bacon will be slippery and tough to cut in places.
Place the bacon in the Instant Pot as you cut it. Wash your hands with soap and warm water after you’re done to avoid spreading germs!
Plug the Instant Pot in and press the Saute button. This will start to heat the insert (the round metal container that looks like a pot) to where it acts like a pan on the stove.
The bacon will start to cook in the pot. Let it cook until it gets nicely browned, 15 to 20 minutes, with the lid of the Instant Pot off.
You will need to stir occasionally with a wooden spoon (or other utensil) to keep the bacon from sticking to the bottom of the pan. Don’t be alarmed if a layer of fat turns brown on the bottom of the pot! That’s likely to happen.
Step 2. Prep the Other Ingredients.
While the bacon is cooking, cut the carrots, potatoes, celery, and onion with a sharp knife and cutting board. Don’t use the dirty cutting board and knife from cutting the bacon. You either need a new cutting board and knife or to wash the other ones and reuse them.
For the onions, cut off the ends and remove the outer layers then chop the onion into smaller pieces, about ¼ of an inch thick. Place it in a separate medium bowl when done.
Next cut the other vegetables. Wash all the vegetables first. You don’t have to peel the carrots or potatoes, just make sure to scrub them well when you wash them.
Slice the celery into little half moons about ⅛ of an inch thick. Chop both the carrots and potatoes into roughly ½ inch cubes (or coins for the carrots is fine).
Set the carrots and celery together in a medium bowl, and the potatoes in a separate medium bowl (a cereal bowl is fine for this).
Step 3. Remove the Bacon and Cook the Onion.
Once the bacon is done cooking, press the Keep Warm/Cancel button to turn the Saute function off and remove the bacon from the Instant Pot with a slotted spoon (a large serving spoon with holes or lines in it for the fat to drain out). Place it on a plate lined with a paper towel so the grease drains off.
Use a pot holder (or an Ove Glove if you have one) and remove the liner from the Instant Pot to drain the grease. Pour the grease into a small bowl – don’t pour it down the sink as grease can clog your sink!
Pour about ¼ cup of water into the Instant Pot insert and stir it around with the wooden spoon to get any brown bits stuck on the bottom to come off. Use the pot holder again to drain the dirty water (this can go down your sink, though probably using the garbage disposal). It’s fine if there’s a little water left over in the insert.
Put the insert back into the Instant Pot and push the Saute button again to make it hot again.
Dump the diced onions into the insert and pour ¼ tsp kosher salt on them. Stir them around with the wooden spoon and let them cook until they start to get soft and transparent, about 5 minutes.
Once cooked, press the Keep Warm/Cancel button to turn the Saute function off.
Step 4. Cook the Soup in the Instant Pot
Pour the carrots, celery, and potatoes into the pot along with the frozen corn, chicken broth, garlic powder, and bay leaf. Stir everything together with a wooden spoon to mix it up well, then place the lid of the Instant Pot on, making sure the silicone ring is in place on the lid before putting it on.
Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button and set the time to 6 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (anywhere from 10 to 25 minutes), then the display will turn to a number once it’s been pressurized and start to count down.
When the timer goes off and the Instant Pot is done cooking, carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”.
When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the soup with the wooden spoon again, then remove the bay leaf and discard in the garbage.
Step 5. Add the Final Ingredients to the Soup
Take out the coconut cream (or can of coconut milk) and measure out ½ cup of the cream and place it in the soup.
Next measure out ¼ cup of water in a measuring cup and place 1 tablespoon of arrowroot powder in it. Whisk the two together until combined, then pour it into the soup.
Lastly, place the cooked pieces of bacon in the soup. Stir to incorporate everything into the chowder – this should thicken the soup up a bit.
Carefully taste the soup to see if additional kosher salt is needed (I typically add about ½ teaspoon at a time), then serve!
Now you may have a couple of questions about this corn chowder (or chowder in general). Let’s get some answers for those.
What the Difference Between Soup & Chowder?
Chowder is a type of soup, one that’s usually thicker and/or chunkier than other soups.
How Do You Thicken Chowder?
In this recipe the chowder is thickened by creating what’s called a slurry. A slurry is typically equal parts flour and water, which creates a slightly thicker, opaque liquid. The slurry we’re making uses water and arrowroot powder to keep the recipe gluten free.
Does Corn Chowder Freeze Well?
Because this recipe has a creamy texture to it with the coconut cream, it does not freeze well. The same is true for any soups or chowder with a creamy text made from coconut cream, half and half, or other creamy dairy product.
How Long Do I Cook Corn Chowder in an Instant Pot?
This recipe cooks for 6 minutes in the Instant Pot, however the total cooking time will be longer as it will take time for the Instant Pot to come to pressure.
Which Instant Pot Should I Use?
Use whichever Instant Pot you have. I’ve made it in both the LUX 6 Quart (which is one of the cheaper models) and in the DUO 8 Quart and the recipe worked well in both.
Cooking Tips
- Do not put the lid on while the Saute function is on! When cooking using the Saute function in the Instant Pot, you want to leave the lid off.
- The bacon pieces don’t go into the soup mixture when it is cooking under pressure, but are put in afterward with the slurry and coconut cream. If you cook the bacon with the rest of the chowder, the bacon become soft and the texture can be off-putting to some people.
- When making the slurry, don’t let the arrowroot powder sit at the bottom of the water. Otherwise it will thicken and become hard to stir. You want to stir it in right away.
Recipe Variations
- Like a little spice in your soup? Add ½ to 1 teaspoon ground cayenne pepper to the soup before cooking.
- Substitute the coconut cream for half and half if you’re not worried about keeping this chowder dairy free.
- If you don’t have arrowroot powder, you can use potato starch or corn starch instead, in the same amount.
Pin this Instant Pot Potato Corn Chowder for Later!
Wondering What to Make With Corn Chowder for Dinner? Try these out:
- Kale Coleslaw
- Turmeric Roasted Cauliflower
- Paleo Broccoli Slaw with Healthy Coleslaw Dressing
- Spring Green Salad
More Cold Weather Dinner Ideas:
- Roasted Kabocha Squash Soup
- Ground Lamb Soup (Instant Pot)
- Slow Cooker Curried Butternut Squash Soup
- Instant Pot Beef Chili
- Gluten Free Chicken Enchilada Recipe
- Curry Zoodles with Chicken
- Easy Hamburger Soup
Or check out this list of 20 Gluten Free Slow Cooker Soups & Stews for even more ideas!
If you try this Potato Corn Chowder with Bacon (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Recipe for Potato Corn Chowder with Bacon
Instant Pot Potato Corn Chowder
Equipment
Ingredients
- 12 ounces sliced bacon
- ¼ tsp kosher salt plus more as desired
- ½ large yellow onion
- 3 medium to large carrots
- 2 celery stalks
- 1 pound red potatoes
- 12 ounces frozen corn kernels
- 1 quart chicken broth
- ½ tsp garlic powder
- 1 bay leaf
- ½ cup coconut cream
- ¼ cup water
- 1 tbsp arrowroot powder
Instructions
- Use a sharp knife and cutting board, cut the bacon into small strips. You can do this by stacking the bacon together and cutting it all at once. You’ll want a particularly sharp knife as the bacon will be slippery and tough to cut in places. Place the bacon in the Instant Pot as you cut it. Wash your hands with soap and warm water after you’re done to avoid spreading germs!
- Plug the Instant Pot in and press the Saute button. This will start to heat the insert (the round metal container that looks like a pot) to where it acts like a pan on the stove. The bacon will start to cook in the pot. Let it cook until it gets nicely browned, about 20 minutes. You will need to stir occasionally with a wooden spoon (or other utensil) to keep the bacon from sticking to the bottom of the pan. Don’t be alarmed if a layer of fat turns brown on the bottom of the pot, that will likely happen.
- While the bacon is cooking, cut the carrots, potatoes, celery, and onion with a sharp knife and cutting board. For the onions, cut off the ends and remove the outer layers then chop the onion into smaller pieces, about ¼ of an inch thick. Place it in a separate medium bowl when done. Next cut the other vegetables. Wash all the vegetables first. You don’t have to peel the carrots or potatoes, just make sure to scrub them well when you wash them. Slice the celery into little half moons about ⅛ of an inch thick. Chop both the carrots and potatoes into roughly ½ inch cubes (or coins for the carrots is fine). Set the carrots and celery together in a medium bowl, and the potatoes in a separate medium bowl (a cereal bowl is fine for this).
- Once the bacon is done cooking, press the Keep Warm/Cancel button to turn the Saute function off and remove the bacon from the Instant Pot with a slotted spoon (a large serving spoon with holes or lines in it for the fat to drain out). Place it on a plate lined with a paper towel so the grease drains off. Use a pot holder (or an Ove Glove if you have one) and remove the liner from the Instant Pot to drain the grease. Pour the grease into a small bowl - don’t pour it down the sink as can clog your sink!
- Pour about ¼ cup of water into the Instant Pot insert and stir it around with the wooden spoon to get any brown bits stuck on the bottom to come off. Use the pot holder again to drain the dirty water (this can go down your sink, though probably using the garbage disposal). It’s fine if there’s a little water left over in the insert. Put the insert back into the Instant Pot and push the Saute button again to make it hot again.
- Dump the diced onions into the insert and pour ¼ tsp kosher salt on them. Stir them around with the wooden spoon and let them cook until they start to get soft and transparent, about 5 minutes. Once cooked, press the Keep Warm/Cancel button to turn the Saute function off.
- Pour the carrots, celery, and potatoes into the pot along with the bacon pieces, frozen corn, chicken broth, garlic powder, and bay leaf. Stir everything together with a wooden spoon to mix it up well, then place the lid of the Instant Pot on, making sure the silicone ring is in place on the lid before putting it on. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button and set the time to 8 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (anywhere from 15 to 25 minutes), then the display will turn to a number once it’s been pressurized.
- When the timer goes off and the Instant Pot is done cooking, carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”.
- When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the soup with the wooden spoon again, then remove the bay leaf and discard in the garbage.
- Take out the coconut cream (or can of coconut milk) and measure out ½ cup and place it in the soup. Next measure out ¼ cup of water in a measuring cup and place 1 tablespoon of arrowroot powder in it. Whisk the two together until combined, then pour it into the soup. Stir to incorporate both into the soup - this should thicken the soup up a bit.
- Carefully taste the soup to see if additional kosher salt is needed, then serve!
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