Go Back
- 4 medium russet potatoes - 2 cups corn kernels - 1 medium onion - 3 cloves garlic - 1 cup celery - 1 cup carrots - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and black pepper - 1 cup shredded cheddar cheese (optional) - Garnishes: Chopped green onions, crispy fried onions This loaded potato corn chowder packs a punch of flavor. The main stars are the russet potatoes and corn. They work beautifully together to create a creamy base. The smoked paprika adds warmth and depth. I love how it enhances the chowder without overpowering it. Dried thyme brings a touch of earthiness. Together, these spices lift the dish from ordinary to extraordinary. The onion, garlic, celery, and carrots provide a great flavor base. When you sauté them, the aroma fills your kitchen. It makes your mouth water in anticipation. Use fresh vegetables for the best taste. The heavy cream adds richness. If you prefer a lighter option, substitute it with coconut cream. This way, you keep the creaminess but avoid dairy. Optional cheese can turn this chowder into a cheesy delight. When you stir it in, it melts and blends well with the chowder. The garnishes add a fun crunch. Chopped green onions brighten the dish, while crispy fried onions give it texture. Selecting high-quality ingredients is key. Fresh corn gives a sweet burst, while good broth enriches the chowder. Quality matters when you want to impress your family or friends. Remember, flavor is what makes a meal memorable. 1. First, set your Instant Pot to sauté mode. 2. Add a splash of olive oil and wait until it shimmers. 3. Toss in the diced onion, minced garlic, diced celery, and diced carrots. 4. Sauté these for about 5 minutes until they soften and smell great. 5. Next, add the diced potatoes and corn. Mix well to coat them with the veggies. 1. Pour in the vegetable broth. 2. Sprinkle in the smoked paprika, thyme, salt, and black pepper. 3. Stir all the ingredients to blend the flavors. 4. Secure the Instant Pot lid and set the vent to sealing. 5. Select manual mode and cook on high pressure for 10 minutes. 1. After cooking, let the pressure release naturally for 5 minutes. 2. Carefully switch to quick release to let out any steam. 3. Open the lid, then stir in the heavy cream (or coconut cream). 4. For a thicker texture, use an immersion blender to puree some of the chowder. 5. If you like, mix in the shredded cheddar cheese until it melts. 6. Taste your chowder and adjust seasoning with more salt or pepper if needed. Using fresh corn gives your chowder a sweet crunch. Frozen corn works just as well and saves time. Just make sure to thaw it first. For spice, start small. Add a pinch of cayenne or crushed red pepper. Taste as you go. You can always add more, but it’s hard to take spice away. Blend some of the chowder for thickness. Use an immersion blender for this step. If you want a creamier texture, add more cream or use coconut cream for a dairy-free option. This keeps it rich while being lighter. Garnish your chowder with chopped green onions for a pop of color. Crispy fried onions add a nice crunch. For an extra touch, drizzle olive oil or sprinkle more smoked paprika on top. Serve in warm bowls to keep the chowder hot longer. {{image_4}} Swapping heavy cream for coconut cream makes the chowder lighter. Coconut cream is rich and dairy-free. You can also add more vegetables for extra nutrients. Try zucchini, spinach, or bell peppers. These choices keep it tasty and vibrant. Want to elevate the chowder? Introduce proteins like crispy bacon or cooked chicken. They add a hearty taste. If you like spice, toss in chopped jalapeños. They give a nice kick and an exciting twist. Using seasonal produce can enhance flavors. In summer, sweet corn shines. In winter, root vegetables like parsnips add depth. You can also try pumpkin for a cozy fall dish. These ingredients make your chowder fresh and exciting all year round. After you enjoy your loaded potato corn chowder, let the leftovers cool. Store them in a tight container. Glass or BPA-free plastic containers work best. They keep the chowder fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. First, let the chowder cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. It freezes well for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, your chowder stays good for about three days. Look for signs that it has gone bad. If you see mold or if it smells sour, it's time to toss it. Always trust your senses. If it looks or smells off, do not eat it. Yes, you can use other types. Yukon Gold or red potatoes work well too. Each type adds its own flavor and texture. Just ensure they are cut into small cubes for even cooking. Yes, you can make this chowder vegan. Simply replace the heavy cream with coconut cream. Use vegetable broth to keep it plant-based. You can skip the cheese or use a vegan alternative. To boost the heat, add some diced jalapeños or a pinch of cayenne pepper. You can also mix in hot sauce to taste. Start small and adjust until it’s just right for you. This chowder pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic match too. For a fun twist, serve it with tortilla chips for crunch! Yes, you can double the recipe. Just make sure your Instant Pot has enough space. You might need to adjust the cooking time slightly, but the high pressure method stays the same. This blog post covered making a tasty loaded potato corn chowder. We explored key ingredients, from russet potatoes to smoked paprika. I shared clear steps for cooking in the Instant Pot and tips for flavor and texture. You learned variations for health and season, along with storage tips. This chowder is easy to adapt and enjoy year-round. Try your version and share it with friends. Happy cooking!

Instant Pot Loaded Potato Corn Chowder

Warm up your dinner routine with this delicious Loaded Potato Corn Chowder made effortlessly in your Instant Pot! This creamy and flavorful dish combines hearty potatoes, sweet corn, and aromatic herbs, making it the perfect comfort food for any season. Plus, you can easily adapt it for a dairy-free option! Click through to explore this simple, satisfying recipe and get ready to enjoy a cozy bowl of chowder tonight!
Print Recipe Pin Recipe

Ingredients
  

4 medium russet potatoes, peeled and cut into small cubes

2 cups corn kernels (can be fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1 cup celery, diced

1 cup carrots, diced

4 cups vegetable broth

1 cup heavy cream (substitutable with coconut cream for a dairy-free version)

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and black pepper, to taste

1 cup shredded cheddar cheese (optional, for an extra cheesy flavor)

Chopped green onions and crispy fried onions for garnish

Instructions
 

Start by setting your Instant Pot to the sauté mode. Add a splash of olive oil and let it warm up until shimmering.

    Add the diced onion, minced garlic, diced celery, and diced carrots to the pot. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Incorporate the diced potatoes and corn into the pot, mixing well to combine everything with the sautéed vegetables.

        Pour in the vegetable broth, then add the smoked paprika, thyme, salt, and pepper. Stir thoroughly to ensure the spices are evenly distributed.

          Secure the lid on the Instant Pot, making sure the vent is set to the sealing position. Select manual mode and set it to high pressure for 10 minutes.

            When the cooking time is complete, allow for a natural pressure release for 5 minutes. Afterward, carefully switch to quick release to release any remaining steam.

              Once the lid is opened, stir in the heavy cream (or coconut cream) until it is fully combined and the mixture is creamy. For a thicker texture, use an immersion blender to puree a portion of the chowder to your preferred consistency.

                If desired, mix in the shredded cheddar cheese until it melts completely and melds into the chowder. Taste and adjust seasoning with additional salt and pepper as needed.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    - Presentation Tips: Ladle the chowder into inviting bowls and garnish generously with chopped green onions and a sprinkle of crispy fried onions on top for a delightful crunch. For an additional flair, drizzle a bit of olive oil or add a dash of smoked paprika for an appealing finish!