Creamy Instant Pot Sweet Corn Chowder {with a dairy-free option!}

It’s time to take advantage of seasonal produce while it’s here!

Spring and summer have no shortage of delicious ingredients: chives and chive blossoms, spring garlic and onions, asparagus, tomatoes, zucchini, sweet corn…

One thing these all have in common? They make amazing soups.

I’ll admit it: I’m a year-round soup and chowder lover. 😉 Although we have scorching hot summers here in northern California… I still happily enjoy this Creamy Instant Pot Sweet Corn Chowder inside my air conditioned house!

It brims full of organic corn and crumbled, pasture-raised, crispy bacon. Pure comfort food.

As long as you have frozen, organic sweet corn kernels, you can enjoy this chowder any time of year!

From Canned To Homemade In The Instant Pot

I grew up with lots of canned soups in the cupboard both in my home and at my grandma’s.

I loved them because that’s all I knew, and I treasure the memories of visiting my grandma, enjoying canned chicken noodle soup with cheese and crackers for lunch. My mom, with her fond love of soups, did make a few from scratch, and passed on her love to me!

The great thing about soups and chowders? They’re so easy to make… there’s just no need for anything canned.

Especially when you enlist the help of your Instant Pot! Use the sauté feature for a little extra caramelized flavor, or simply dump everything into the pot.

With a super short cook time, you’ll have flavor-packed chowders and soups in no time!

This rich and creamy Real Food corn chowder cooks in just 10 minutes. It’s extra special topped with crumbled up, pasture-raised bacon bits, a dollop of cultured sour cream, and some freshly chopped cilantro. If cilantro’s not your thing, Italian parsley is pretty yummy on top, too.

Enjoy this deliciousness on its own or serve it with some freshly baked biscuits!

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Creamy Instant Pot Sweet Corn Chowder {with a dairy-free option!}

Spring and summer have no shortage of delicious seasonal ingredients, like sweet corn! This easy, gluten-free Instant Pot Sweet Corn Chowder with pastured bacon cooks to creamy perfection in just 10 minutes and has a dairy-free option.

Course Main, Soup

Cuisine American

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings 4 servings

Calories 491 kcal

Author Emily Sunwell-Vidaurri

Ingredients

• 2 tablespoons grass-fed butter ghee, or avocado oil
• 1 yellow onion peeled and sliced
• 4 cloves garlic fresh, minced
• 20 ounces corn kernels organic; fresh or frozen
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3 cups chicken broth bone broth, or vegetable stock
• 1/4 cup nutritional yeast
• 1/2 cup cultured sour cream
• 8 ounces pastured or organic bacon cooked, crumbled (optional)
• 1/4 cup fresh cilantro or Italian parsley, fresh, chopped; optional

Instructions

1. Add healthy fat of choice to the insert pot of pressure cooker.
2. If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
3. Once fat has melted, add onions, sautéing for 5 minutes. Stir occasionally.
4. Add garlic and sauté for 1 minute.
5. Add corn, sea salt, cumin, chili powder, and broth. Give it all a stir.
6. Cover the pot, checking the seal and components to make sure all is well.
7. If using an electric cooker, set to high pressure for 10 minutes. If using a stove-top cooker, bring to high pressure and maintain for 10 minutes.
8. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
9. Quick release pressure, then carefully open pot.
10. In batches, ladle the soup and nutritional yeast into a blender, taking care to fill it only about halfway each time. Hot liquids expand in the blender, so please use caution.
11. Blend on a low setting just until puréed and combined. (You can also use an immersion blender, if you prefer.)
12. Add the puréed soup back to the insert pot of pressure cooker.
13. If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
14. Bring it to a boil (reheating helps get the bubbles out of the soup) and give it a few stirs.
15. Add sour cream. Stir until fully combined.
16. Turn off pressure cooker (if electric cooker) or remove from heat (if stovetop cooker).
17. Enjoy!

Recipe Notes

• For dairy-free version, use avocado oil as the healthy fat of choice, and omit sour cream.
• Serve immediately, garnished with a big dollop of sour cream, crispy pasture-raised/organic bacon bits and/or freshly chopped cilantro or Italian parsley.

Nutrition Facts

Creamy Instant Pot Sweet Corn Chowder {with a dairy-free option!}

Amount Per Serving

Calories 491 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 15g94%

Cholesterol 67mg22%

Sodium 1945mg85%

Potassium 597mg17%

Carbohydrates 32g11%

Fiber 4g17%

Sugar 6g7%

Protein 14g28%

Vitamin A 580IU12%

Vitamin C 18mg22%

Calcium 62mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Would you eat chowder in the summer? What’s your favorite way to eat summer produce?

This post was featured in 52 Instant Pot Game Day Recipes For A Crowd (Keto, Paleo, Whole30, & more!).