Soup season is upon us friends, so let’s get cooking. I started working on this new recipe for Sweet Corn Chowder at the very end of summer. Despite temperatures in the upper 80s, every time I saw all that gorgeous corn stacked at the farmer’s market, all I could think about was crisp fall weather and comforting soup. It’s finally here and I’m certain this Instant Pot Sweet Corn Chowder recipe is about to be your family’s new weekday favorite.Jump to Recipe
The best part about this recipe is that it takes all of the great, fresh flavors of corn chowder and brightens and ligthens them up with a few simple food swaps. The heavy cream (and extra calories) is gone, replaced with light coconut milk. Fresh (or frozen – your call!) sweet corn is the star, but the soup gets a solid assist from some red bell pepper and a bit of diced chilis. Sweet yellow onion and a hint of garlic round out the flavor base.
The soup, when made in the Instant Pot, really is a one pot wonder. Starting with some sautéed onion and garlic, we add a little red pepper and allow it to soften. Toss in a few scrubbed and diced potatoes, vegetable stock, and some diced green chilis and you’re ready to pressure cook. A mere 8 minutes at high pressure does the trick. After a quick natural pressure release, you will add some corn and stir in that creamy coconut milk. A quick little simmer to let the flavors blend, a second or two with an immersion blender, and dinner is served.
Our Sweet Corn Chowder is vegan and naturally gluten free. It works equally well with fresh or frozen corn and keeps well in the fridge for three to four days, making it great for meal prepping. One note for make ahead cooks: If you plan to freeze the soup, wait until you reheat to add the coconut milk or it tends to separate.
Don’t have an Instant Pot? No problem. This corn chowder can easily be made on the stove top. Prepare as directed up until the pressure cooking instructions. Then simply simmer together the onion, garlic, peppers, stock, and potatoes for 20-30 minutes, or until the potatoes are tender and flavors are blended. Then resume the recipe instructions as you would for the IP. Enjoy!
Want more great soup recipes? Give these recipes from our archives a try:
Roasted Red Pepper Soup and Tomato Soup
Classic Butternut Squash Soup in an Instant (Pot)
Easy Garden Vegetable Soup
Instant Pot Sweet Corn Chowder
A healthier version of a creamy classic.
- 1 Tablespoon olive oil
- 1 small/med yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (4 oz) diced green chilis (I recommend mild)
- 2 medium yukon gold potatoes, scrubbed and cut into dice sized pieces
- 4 cups vegetable stock
- 1½ teaspoon kosher salt, divided
- 20 ounces sweet corn kernes (fresh or frozen)
- 1 cup light coconut milk
- 2 teaspoons apple cider vinegar
Set the instant pot to sauté and add the onion and bell pepper. Cook until just starting to soften, approximately 3-4 minutes.
Stir in the garlic and cook until fragrant, about one minute. Be careful not to burn the garlic or it will be bitter.
Turn off the sauté function on the IP. Add the potatoes, diced chilis, vegetable stock, and ½ teaspoon kosher salt. Stir to combine. Place the lid on the Instant Pot and set to sealing.
Cook on high pressure for 8 minutes with a quick release.
Return the IP to sauté function and then add the corn, coconut milk, and apple cider vinegar. Bring to a simmer and allow to gently cook until the corn is tender, about 5 minutes. Turn off the heat.
Using an immersion blender, partially puree the soup to add thickness and texture.
Season with the remaining kosher salt to taste. Serve hot.