Instant Pot Chicken Corn Chowder

Closeup of Instant Pot Chicken Corn Chowder

Instant Pot Chicken Corn Chowder, a hearty pressure cooker soup that’s creamy and smooth, sweet with corn, tender with chunks of potato, and smoky with bits of bacon. Easy to make at a moment’s notice. Any time of the year.

While the recipe calls for frozen corn — which is how I make it most of the year– just try it once with fresh corn sliced from the cob. So incredibly sweet and delicious. I promise you’ll love it as much as I do!

Plus, this is a great recipe to use with rotisserie or leftover chicken. I’m always looking for those!

Cut up veggies for soup

What I Love About This Soup

1. Quick and easy.
2. A perfect weeknight meal.
3. Or an incredible weekend, cozy treat.
4. Stick to your ribs hearty.
5. The combination of sweet corn and savory bacon.
6. For me — the right amount of creamy thickness.

Chicken Corn Chowder with crossiant

More Soup Ideas

If you love soup, you might like these recipes too:

Slow Cooker Cream of Potato Soup
15 Minute White Bean Soup with Garden Vegetables
Slow Cooker Tomato Soup
Slow Cooker Cabbage Soup
Farmers’ Market Corn Chowder

and so many more! Check out all of our soup recipes here.

Kitchen Tools

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Thumbnail Instant Pot Chicken Corn Chowder

Instant Pot Chicken Corn Chowder

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Pressure Cooker


Instant Pot Chicken Corn Chowder, a hearty soup that’s creamy and smooth, sweet with corn, tender with chunks of potato, and smoky with bits of bacon. Easy to make at a moment’s notice. Any time of the year.



4 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
4 red potatoes, chopped
1 stalk celery, chopped
1 (16-ounce) package frozen corn kernels
4 cups chicken stock
1 teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 cups cooked chicken (rotisserie or leftover)
3/4 cup heavy cream (or milk)
3 tablespoons all-purpose flour
2 tablespoons chopped fresh chives


Set a 6-qt Instant Pot to the saute setting and once hot, add the bacon. Cook until crispy, about 5 minutes. Transfer the cooked bacon to a paper-towel lined plate.

To the pot, add garlic and chopped onion. Stirring frequently, cook until the onions have softened, about 2 minutes.

Once cooked, stir in the bacon (reserve a bit for garnishing), potatoes, corn, chicken stock, thyme and cayenne pepper; season with salt and pepper to taste. Select manual setting, high pressure, for 10 minutes. When finished cooking, quick-release the pressure.

Meanwhile, in a small bowl, whisk together heavy cream and flour; set aside.

Once the pressure is released, switch to the sauté setting and add the cooked chicken. Bring the chowder to a boil and stir in the heavy cream mixture. Cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the soup is too thick, add additional broth or water to reach desired consistency.

Garnish with reserved bacon, chopped chives, and red pepper flakes and serve immediately.

Keywords: Instant Pot Chicken Corn Chowder, Pressure Cooker Chicken Corn Chowder, Chicken Corn Chowder, Corn Chowder

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2 thoughts on “Instant Pot Chicken Corn Chowder

  1. Cindy Crosson

    I made this chicken instant pot soup this evening it’s hot here in beautiful Colorado but I wanted to make something different ,it came out good,my husband is not much in soups and he liked it real well. He did complain about its hot outside and why make a soup on a hot day. It’s actually good for you when it’s hot outside I grown up in Michigan in the 50’s it was hot. Thx

    1. Stephanie Wilson

      Hi Cindy! Can you send some sun out West!? ? It’s raining as I write — and feels like fall! Like you – I love soup all year long! The soup is especially “summery” when using fresh corn in the cob!. So glad your people liked it too!

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