Sweet corn and tender potatoes come together in a creamy, comforting chowder that cooks quickly thanks to the Instant Pot®. It’s cozy, satisfying and perfect for busy nights.
Ingredients
- 2 Tbsp. olive oil
- 1 cup diced onion
- 1 Tbsp. minced garlic
- 1 jalapeño, seeded and minced
- 6 ears fresh corn, shucked
- 1 lb. red potatoes, cut into ½-inch cubes, scrubbed
- 4 cups reduced-sodium vegetable broth
- 1 tsp. fresh thyme leaves
- ¾ cup half & half
- 1 Tbsp. cornstarch
- ½ (0.66 - oz.) pkg. fresh chives, finely chopped
Steps
- In an Instant Pot® or multi-cooker set to sauté function, heat oil on high. Add onion and season with salt. Cook until onion begins to soften, 5–6 minutes, stirring often. Add garlic and jalapeño. Cook 30 seconds, stirring constantly. Turn off sauté function.
- Meanwhile, cut kernels from corn cobs. To Instant Pot®, add potatoes, broth, thyme and corn. Season with salt and pepper. Seal and set to high pressure. Cook 8 minutes, then do a quick release.
- In a small bowl, whisk together half & half and cornstarch. Return Instant Pot® to sauté setting on high. Add cream mixture and simmer until thickened, 4–5 minutes, stirring constantly. Season with salt and pepper to taste. Garnish with chives.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
- Wheat-free
Tags
- 30-minute meal
- Fresh Magazine July August 2026
- easy weeknight dinner
- pressure cooker soup
- One Pot Meal
- Meal Prep