Instant Pot Potato Corn Chowder - So Easy & Cozy!

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can reduce sodium.

Hit sauté on the Instant Pot and set to low heat.

Add 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of unsalted butter to the pot.

Add 1 finely diced shallot to the pot and sauté for 3 to 4 minutes until softened.

Add 1/2 teaspoon of dried thyme leaves and toast for 30 seconds.

Hit cancel to turn off the sauté function.

Add 3 1/2 cups of homemade vegetable broth to deglaze the pot.

Add 1 teaspoon each of kosher salt, garlic powder, onion powder, and 1/2 teaspoon of black pepper.

Add 2 cups of frozen corn kernels and 4 cups of diced Yukon Gold potatoes to the pot and stir.

Seal the lid and ensure the venting knob is pointed towards sealed.

Set the cooking time to 2 minutes on high pressure using the manual or pressure cook button.

After cooking, let the pressure release for at least 10 minutes before moving the venting knob to venting position.

In a separate bowl, mix 1/2 cup of cream with 1 tablespoon of corn starch until dissolved.

Turn the Instant Pot back to sauté on normal heat and pour the cream mixture into the pot.

Stir for 1 to 2 minutes until the soup thickens to your desired consistency.

Hit cancel when done and serve the chowder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens