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Photo of Potato Corn Chowder

Prep 15 Min

Cook 30 Min

Total 45 Min


For 6 servings

4 slices of bacon

3 cloves garlic, minced

1 onion, diced

4 red potatoes, chopped

1 package frozen corn kernels

4 cups vegetable stock

1 teaspoon dried thyme

3/4 cup heavy cream

3 tablespoons all-purpose flour

Salt and pepper to taste


  1. Set Instant Pot to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in bacon, potatoes, corn, vegetable stock, thyme season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together heavy cream and flour; set aside.
  5. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
  6. Serve immediately.
  7. Enjoy!