When the temperatures drop and a craving for something cozy sets in, there’s nothing quite like a steaming bowl of corn chowder. This Instant Pot Corn Chowder with Bacon and Basil is the ultimate comfort dish that strikes a balance between creamy richness and fresh flavors. With each bite, you’ll savor the sweetness of corn, the smokiness of bacon, and the aromatic touch of basil. It’s a delightful hug in a bowl that warms you from the inside out.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Corn Chowder with Bacon and Basil
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Corn Chowder with Bacon and Basil

Instant Pot Corn Chowder with Bacon and Basil

I first discovered this chowder on a chilly evening when I was looking for something to warm me up after a long day. The unexpected addition of fresh basil not only brightens the dish but also has you reaching for seconds before you even realize it. What makes this recipe shine is its effortless approach thanks to the Instant Pot, allowing you to spend less time in the kitchen and more time enjoying the good life. Trust me, your taste buds will thank you for this!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes, this chowder is perfect for busy weeknights.
Irresistible Flavor: A blend of sweet corn, crispy bacon, and fresh basil brings together a comforting taste that feels like home.
Eye-Catching Appeal: The vibrant colors make it as beautiful to look at as it is to eat—perfect for gatherings or just treating yourself.
Flexible Serving: Ideal as a hearty main dish or a side, great for any occasion whether it’s a chilly night or a cozy dinner.
Diet-Friendly Options: Can easily be made vegetarian—just use vegetable broth and omit the bacon.

Ingredients You’ll Need

1 tablespoon olive oil: This helps to sauté the vegetables to perfection. You can substitute with avocado oil if desired.
5 slices thick cut bacon: Cut into chunks for that crispiness everyone loves. Feel free to use turkey bacon for a lighter option.
1/2 cup chopped yellow onion (about 1/2 medium onion): Adds sweetness and depth. Shallots can work in a pinch for a milder flavor.
1/4 cup chopped celery (about 1 stalk): Provides crunch and balance to the soup. You could replace this with green bell pepper or omit it entirely if you’re not a fan.
1 red bell pepper, diced: This adds a pop of color and sweetness. Yellow or orange bell pepper can also be used interchangeably.
3 cloves garlic, minced: Essential for flavor, giving the chowder a fragrant kick; try using roasted garlic for a sweeter taste.
5 cups corn kernels (from 4-5 ears of corn; frozen works too): Fresh corn best delivers sweetness, but frozen corn is a fantastic time-saver.
1 1/2 lb red potatoes, diced into 1/2-inch chunks: These will help thicken the chowder; Yukon golds can be a delicious substitute.
1 teaspoon kosher salt: Enhances overall flavor. If using table salt, reduce the quantity slightly.
1 teaspoon smoked paprika: Infuses a wonderful smoky depth; regular paprika can be used if you prefer less smoke.
1/2 teaspoon black pepper: For added warmth. You can adjust this based on your spice tolerance.
3 cups vegetable broth or chicken broth: This is the liquid foundation of your chowder. Use low-sodium broth for better control of saltiness.
1 cup shredded cheddar cheese: To incorporate creaminess and richness; sharp cheddar elevates the flavors even more.
1 cup heavy cream: This makes your chowder luxuriously creamy. For a lighter version, consider half-and-half.
1/4 cup fresh chopped basil: The herbal freshness cuts through the richness and elevates the chowder—don’t skip this!
Garnish: basil, bacon, corn kernels, and black pepper as finishing touches for an extra pop of flavor and texture.

How to Make Instant Pot Corn Chowder with Bacon and Basil

Sauté the Bacon: Set your Instant Pot to sauté mode and add 1 tablespoon of olive oil. Once heated, toss in the sliced bacon and cook for about 6-8 minutes until it’s crispy. Remove the bacon and place it on paper towels to absorb excess grease.
Cook the Vegetables: In the leftover bacon fat, add the 1/2 cup chopped yellow onion, 1/4 cup chopped celery, and the diced red bell pepper. Cook, stirring frequently, for 3-4 minutes until the vegetables are soft and the onion turns translucent. Add the 3 cloves minced garlic and cook for another 1-2 minutes, allowing that lovely aroma to fill the kitchen.
Combine and Pressure Cook: Stir in the 5 cups corn kernels, the diced 1 1/2 lb red potatoes, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper until everything is well mixed. Press cancel to stop the sauté function, and pour in the 3 cups broth. Give it a quick stir, and then close the lid, setting the vent to the sealing position. Pressure cook on high for 10 minutes. Note: It’s normal for the Instant Pot to take about 5-10 minutes to reach pressure before the timer starts.
Blend and Finish: Once the cooking time is complete, carefully do a quick release by turning the vent to venting position. Transfer half of the soup to a high-speed blender and blend until smooth. You can use an immersion blender if you prefer. Pour the blended soup back into the Instant Pot, and stir in 1 cup shredded cheddar cheese, 1 cup heavy cream, and 1/4 cup fresh chopped basil.
Serve: Ladle your chowder into bowls and garnish generously with extra basil, crispy bacon bits, fresh corn kernels, and cracked black pepper.

Storing & Reheating

Store your leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chowder in a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge and reheat on the stove over medium heat or in the microwave until warm. Keep in mind that the texture may thicken a bit during storage; add a splash of broth or cream to freshen it up!

Chef’s Helpful Tips

If the chowder seems too thick for your liking after blending, stir in a bit more broth until it reaches your desired consistency.
To enhance the flavors further, try sautéing the garlic for just a minute longer for a deeper flavor.
Make sure to cut the potatoes into even pieces to ensure they cook uniformly.
Store garnishes separately to keep them crisp; add them just before serving for the best presentation.
If you’re planning to make this chowder ahead, consider preparing the soup base without the cream and cheese. Add them right before serving to maintain optimal texture and flavor.

The beauty of this Instant Pot Corn Chowder with Bacon and Basil lies in its adaptability and rich flavors. Whether it’s a rainy-day fix or a special family dinner, this recipe is here to impress. Don’t hesitate to experiment a bit! Add a dash of your favorite herbs or spice it up with a hint of chili for a unique twist.

Enjoy each and every bowl, and don’t be surprised if it becomes a staple in your recipe rotation!

Recipe FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Canned corn works perfectly in this recipe. Just drain and rinse it before adding to your chowder. You’ll need about 2-3 cans, depending on their size. Keep in mind that canned corn is already cooked, so you can add it during the last minute or so of pressure cooking to avoid overcooking.

How can I make this chowder dairy-free?

To create a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free cream alternative. Use vegan cheese or omit it altogether, relying on the potatoes to thicken the chowder for a creamy texture.

Can I add other vegetables to the soup?

Definitely! Feel free to throw in your favorite vegetables such as peas, carrots, or zucchini. Just make sure they’re chopped into small pieces to ensure they cook through in the same time as potatoes.

What’s the best way to reheat leftovers?

Reheating leftovers on the stovetop is ideal. Slowly warm up the chowder over medium heat, stirring occasionally. If it appears too thick, add a bit of broth or water to reach your desired consistency. The microwave works too, just be sure to stir halfway through heating to ensure even warmth.

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