Do you like making potato soup? We do and we are sharing our Potato Corn Chowder. We love making potato soup with fresh corn. Make this any day of the week you are ready to warm up to a hearty bowl of soup. There is nothing as comforting as wearing a cozy sweater and warming up to a tasty bowl of soup to eat on a cold day. Bonus, this soup is vegetarian. We have added this Potato Corn Chowder recipe to our instant pot recipes but, share how to cook it other ways too.
This easy soup recipe can be made under 20 minutes in the Instant Pot but, we share three ways to get your soup cooked and on the table. In the instant pot, crockpot (if you want to slow cooker version), and on the stove top. I guarantee you’ll be adding this chowder recipe to your weekly meal plans. Or pick any of our other soup recipes
.
Potato Corn Chowder
Today’s soup recipe can be made quickly in the instant pot
.
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Or you can make the potato corn chowder in the slow cook in a crock pot by adding a few other steps and of course extending the cook time.
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You can even make it on the stove top if you don’t mind stirring, and checking on it.
Any way you make this potato soup recipe we think you will enjoy a big bowl of healthy soup. Sip, sip hurrah! Our other soups you might like; healthy corn chowder (non dairy) or this potato soup recipe.
Ingredients you’ll need to make this potato chowder
- Red or White Potatoes ( scrub them clean, peeling optional)
- Corn on the Cob (or 2 cups frozen corn)
- 1 Yellow onion
- 1 Jalapeno seeded
- 3-4 garlic cloves (peel and crush)
- Salt and Pepper
- Green onions
- Vegetable Broth
- Butter (or) Olive Oil
- Milk or Half and Half
- Optional Shredded Cheese (sharp cheddar cheese) and Chowder Crackers
How do you make potato corn chowder?
Potato Corn Chowder Instructions
- Wash and if needed scrub your potatoes (peel
potatoes optional) and cut up potatoes.
- Then wash uncooked corn on the cob (if using fresh corn on the cob) and carefully slice corn kernels off the cob
.
- Next wash, slice and seed a jalapeno pepper. Then mince the seeded jalapeno pepper.
- Peel and crush
three to four garlic cloves.
- Wash and finely chop green onions (set to side for garnish)
- Optionally shred
cheddar cheese for garnish
How to Make Potato Corn Chowder
- Heat up your instant pot on saute (or follow and note of directions for crock-pot and stove top below)
- Add 2 tablespoons of butter or a 1-2 tablespoon olive oil
- Add chopped onions, crushed garlic, and seeded chopped jalapeno to your instant pot (if making in a crock pot or slow cooker saute your ingredients on the stove in a pan)
- Saute until onions are translucent
Next you will shut off saute (in the instant pot) or shut off heat on stove after the ingredients are sauteed.
After sauteing onions, garlic and the jalapeno add the rest of the soup ingredients.
NOTE: If you are adding frozen corn vs. fresh corn do this after cooking. Add frozen corn to fully cooked soup, and continue to cook 5 minutes or until corn is heated. For the instant pot add frozen corn after final venting. Then put instant pot on saute, and cook for a few minutes longer until your corn is warmed.
- Organic vegetable broth 32 ounce
- Potatoes
- Fresh Corn Cut off the cob (reserve adding frozen corn until end)
- Salt
, pepper
(to taste) 1/4 tsp. salt and 1 tsp. black pepper
- Stir all ingredients together
If cooking your soup in the Instant Pot
- Then close your instant pot lid securely (hear it sing and put release valve on sealing)
- Set timer for 10 minutes on (high) Pressure Cook
- When done, let pressure release naturally for the 10 minute countdown and finish release by moving release valve to venting.
- Follow final step when done
If cooking the soup in the crock pot or slow cooker
- Add all your ingredients to your crock-pot after saute
- Lid your pot and set for high – four hours or until potatoes are tender (and corn is warm if using frozen)
- Follow final step
If cooking the soup on the stove top
- You can saute your veggies in the same soup pot
- Then add the rest of the ingredients
- Put heat on simmer, with a lid on your pot
- Cook until potatoes are tender (and corn is warm if using frozen). (about 20-30 minutes)
- Follow final step
The final step
- Add tempered half n half / milk to get that creamy taste. Stir it into your just finished pot of soup (how to temper milk)
- Garnish with green onions.
- And if you want give it a little bit of shredded cheese.
Now, it doesn’t get any easier than this!
Potato Corn Chowder
Do you like potato corn chowder? We love all types of potato soup recipes and think you’ll enjoy this soup recipe for any day of the week. Plus there is nothing as comforting as wearing a cozy sweater and heating up a tasty bowl of soup to eat on a cold day. Bonus, this soup is vegetarian. You can make this in the instant pot, crock-pot or stove top.
Ingredients
- 6 Red or White Potatoes peeling optional
- 2 Corn on the Cob uncooked, cut off the cob or 2 cups frozen
- 1 Yellow Onion chopped
- 3-4 Garlic Cloves peeled and crushed
- 1 Jalapeno seeded
- 1 32 oz. Vegetable Broth
- 1/2 Cup Half n Half temper before adding
- 1/2 Cup Milk temper before adding
- 1/4 tsp. salt
- 1 tsp. pepper
- green onions for garnish
- cheddar cheese for garnish
Instructions
-
Wash and if needed scrub your potatoes (peel potatoes optional) and cut up potatoes.
Wash uncooked corn on the cob (if using fresh corn on the cob) and carefully slice corn kernels off the cob.
Wash, slice and seed a jalapeno pepper. Then mince the seeded jalapeno pepper.
Peel and crush three to four garlic cloves.
Wash and finely chop green onions (set to side for garnish) Optionally shred cheddar cheese for garnish
-
Heat up your instant pot on saute (or follow and note of directions for crock-pot and stove top below)
Add 2 tablespoons of butter or optionally 1-2 tablespoon olive oil.
Add chopped onions, crushed garlic, and seeded chopped jalapeno to your instant pot. (if making in a crock pot or slow cooker saute your ingredients on the stove in a pan) Saute until onions are translucent.
-
After sauteing add these items to pot;
Organic Vegetable Broth (32 ounce)
Potatoes
Fresh Corn Cut off the cob (reserve adding frozen corn until end)
1/4 tsp. salt
1 tsp. black pepper
Stir all ingredients together.
-
If cooking your soup in the Instant Pot;
Close your instant pot lid securely (hear it sing and put release valve on sealing)
Set timer for 10 minutes on (high) Pressure Cook.
When it's done cooking;
Let pressure release naturally for the 10 minute countdown.
Then finish release by moving release valve to venting.
Follow final step when done.
-
If cooking the soup in the crock pot or slow cooker.
Add all your ingredients to your crock-pot after saute.
Lid your pot and set for high / four hours or until potatoes are tender and corn is warm.
Follow final step.
-
If cooking the soup on the stove top;
You can saute your veggies in the same soup pot
Then add the rest of the ingredients.
Put heat on simmer, with a lid on your pot.
Cook until potatoes are tender, stirring occasionally. (about 20-30 minutes)
Follow final step.
-
The final step;
Temper and stir into cooked soup; half and half and milk.
Garnish with minced green onions.
Optional garnish, add little bit of shredded cheese.
Recipe Notes
NOTE: If you are adding frozen corn vs. fresh corn do this after cooking. Add frozen corn to fully cooked soup, and continue to cook 5 minutes or until corn is heated. For the instant pot add frozen corn after final venting. Then put instant pot on saute, and cook for a few minutes longer until your corn is warmed.
NOTE: If using the instant pot never fill over the max fill line.
- Adapted from this recipe Instant Pot Potato Corn Chowder
When your potato corn chowder is ready to serve ladle
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