This Instant Pot Corn Chowder Recipe is creamy and delicious, but also chock full of veggies like zucchini, squash, and a hidden cauliflower puree (don’t tell them! They will never know!). This fresh corn chowder is gluten free, dairy free, and can be vegan, but I love to top it with a little cheese and crispy bacon! 🌽 This post contains affiliate links for products I’m obsessed with.
This post was originally published on 8/23/2020 and is now being republished with more helpful tips and answers to FAQs. The delicious recipe is the same!
Last week I shared my obsession with summer tomatoes and my Fresh Tomato Sauce…this week, I am professing my love for fresh corn…in the name of fresh corn chowder!
I made this yummy corn chowder recipe for the first time a few weeks ago…when my garden was overrun with summer squash and zucchini…and I had some fresh corn waiting to be used for something. It was storming outside and I really just wanted some warm, comforting soup.
And so I decided to test a corn chowder with my BFF zucchini for the blog. I wasn’t sure how it would come out, but guys…I think I nailed this hearty meal one on the first try.
Why I love this Instant Pot Corn Chowder Recipe
- Super fast easy dinner recipe that’s ready in under a half hour with only 3 minutes of cook time!
- Healthier than traditional potato corn chowder- get the WW and 21 Day Fix Container info in the recipe card below
- It’s a hearty, filling and kid friendly creamy chowder
- Perfect soup to make any time of year
- Takes a fraction of the time it takes to make on the stove top and makes less mess!
- So much flavor from all the fresh produce
Ingredients for Corn Chowder
As I mentioned, lots of summer produce goes into this Instant Pot Corn Chowder. You will need:
- Fresh Ears of Corn – While you could absolutely make this corn chowder recipe with frozen corn, there’s nothing better than crisp, fresh and juicy corn kernels straight from the corn cobs at the end of summer!
- Butter and olive oil – You can sub vegan butter or just use all olive oil instead of both.
- Crispy turkey bacon – Don’t crispy bacon bits make everything better? You could also use diced chicken.
- Onion and garlic – To add flavor and richness to your soup, using chopped onion is a must!
- Zucchini and/or Summer squash – You can use 2 of either kind or one of each. Adding squash is a great way to add extra veggies and an extra summery feel.
- Potato- This helps to thicken the soup and bulk it up without a lot of fat and calories.
- Chicken broth or veggie broth – I used chicken broth, but you can use vegetable broth to keep this vegan. If needed, you can swap this for chicken stock or vegetable stock. I also suggest using a low-sodium chicken broth or other type broth or stock when you can.
- Cauliflower – My secret ingredient! More on this below!
- Old bay seasoning – I love old bay in the summer, and it’s the perfect seasoning blend for this summer corn chowder.
Corn Chowder Without Milk
The beauty of using cauliflower puree in this recipe is that it thickens the soup and makes it really creamy and naughty, but in fact, it’s just veggies!! This is an old trick I’ve been using for years and it works perfectly in this soup – you won’t even taste it!
How to Make the Best Instant Pot Corn Chowder
- Turn on the saute function of your Instant Pot and add in 2 teaspoons of butter. Saute turkey bacon until very crisp. Remove and set aside.
- Add in remaining butter and olive oil. Saute onion until fragrant, then add in garlic. Saute for an additional minute, being careful not to burn the garlic, be sure to stir as it likes to sink to the bottom of the pot. Add in zucchini, summer squash, fresh sweet corn and diced potatoes. Give everything a good stir.
- Top with chicken broth and stir in old bay seasoning. Add whole cauliflower in and place lid on the IP. Set on manual/pressure cook for 3 minutes. After cook time, do a 5-minute natural pressure release, then slowly quick release and hold a kitchen towel over the knob.
- Remove cauliflower and ¼-½ cup of soup and puree in a high-speed blender, then add the blended puree back to the soup. Stir, then taste and add salt and pepper if desired.
- Garnish with sharp cheddar (if desired), green onions, bacon and an extra dash of old bay.
Is this Corn Chowder gluten free?
Yes! Thanks to blending the cauliflower in this soup, no flour is needed, so this soup is naturally gluten free! It’s also dairy free, too, unless you top with the cheddar cheese (I like it with and without!).
How to Store Leftover Soup?
Let your soup cool down completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4-5 days.
Does Corn Chowder Freeze Well?
This one will! There’s no flour or cream in this soup, so it freezes and reheats perfectly. I love using my Souper Cubes to freeze lunch size portions of chowder! It will last for 3-6 months in the freezer in a freezer-safe container, so you can enjoy the taste of summer corn well into fall and winter!
I don’t like turkey bacon. Can I leave it out or use another protein?
Ummm…bacon is freaking delicious, but you can totally leave bacon out of the soup and enjoy just the yummy veggies and corn! If you aren’t following the 21 Day Fix, feel free to use regular bacon. You could also swap the bacon for diced chicken or do both chicken AND bacon and the cook time would stay the same. Basically you can’t go wrong here, friends!
I don’t have an Instant Pot. Can I make this Corn Chowder recipe in my Crock Pot?
Sure can! I really love making this in the Instant Pot because:
- I dirty less dishes
- The three minute cook-time
But if you haven’t jumped on the IP bandwagon yet, I have crock pot directions for you in the recipe card below! 
Is Corn Chowder Healthy?
Like anything else, corn chowder can be made healthy, but traditionally it is a very carb and fat heavy soup thanks to, well, corn, cream, butter, and flour.
You would never know it, but this corn chowder is very healthy! Again, thanks to that magic cauliflower puree and the extra veggies from the zucchini and summer squash. It’s the perfect lunch or dinner if you are following the 21 Day Fix, WW, or just want to eat delicious food that’s good for you, too!
What to Serve with Corn Chowder?
While this soup is great by itself, here are a few fantastic ideas to enjoy with it:
- Zucchini Fritters [Gluten-free]
- Kale Caesar Salad
- Air Fryer Chicken Thighs
- Healthy Apple Muffins
Looking for more delicious soup Recipes? Check these out:
Instant Pot Cheeseburger Soup
Healthy Instant Pot Lasagna Soup
Instant Pot Low Carb Stuffed Pepper Soup
Instant Pot Chicken Noodle Soup
Easy Instant Pot Tomato Soup with Crispy Cheese Chips
Instant Pot Sausage and Lentil Soup
Corn Chowder with Bacon and Zucchini
Pin Recipe
Ingredients
- 4 teaspoons butter divided (can omit for WW)
- 2 teaspoons olive oil
- 8 slices turkey bacon diced into tiny pieces
- ½ yellow onion diced
- 2 cloves garlic chopped
- 4 ears corn shucked
- 2 summer squash or zucchini
- 1 large potato diced
- 2 ½ cups chicken broth or veggie broth
- 1 small or ½ large head of cauliflower leaves and stem cut off but head in tact in one large piece
- 2-3 teaspoons Old Bay seasoning
- Sprinkle of salt to taste
- Optional toppings: sharp cheddar cheese, green onion
Instructions
Instant Pot
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Set Instant Pot to saute and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
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Add in remaining butter and olive oil. Saute onion until fragrant, then add in garlic. Saute for an additional minute, being careful not to burn the garlic. Add in zucchini, summer squash, corn and potato. Give everything a stir.
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Top with chicken broth and stir in old bay seasoning. Add whole cauliflower in and place lid on the IP. Set on manual/pressure cook for 3 minutes. After cook time, do a 5 min NR, then slowly quick release and hold a kitchen towel over the knob.
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Remove cauliflower and ¼-½ cup of soup and puree in a blender, then add blended puree back to soup. Stir, then taste and add salt and pepper if desired.
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Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay.
Crock Pot
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Heat a large saucepan and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
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Add in remaining butter and olive oil. Saute onion until fragrant, then add in garlic. Saute for an additional minute, being careful not to burn the garlic.
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Add in onions, garlic, zucchini, summer squash, corn and potato into your crock pot.
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Top with chicken broth and stir in old bay seasoning. Add whole cauliflower in and place lid on the slow cooker. Set to low for 6-8 hours.
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Remove cauliflower and ¼-½ cup of soup and puree in a blender, then add blended puree back to soup. Stir, then taste and add salt and pepper if desired.
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Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay.
Video
Notes
WW: 4 points (per serving) [Calculated without cheese or butter]
Nutrition