Instant Pot Cheesy Bacon and Corn Chowder Recipe

This easy Instant Pot dinner recipe is full of your favorite savory flavors! Crispy bacon bits, cheddar cheese and juicy corn kernels give this creamy chowder some great texture and taste! Perfect for those busy weeknights during the fall and winter when you need something good to warm you up!


chowder in a black bowl with a light background.



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chowder in a black bowl with shredded cheese for garnish.


We just got our first snow for the season a couple days ago in Minnesota and are predicted a couple more inches for today too!

Weather like this is actually my favorite, I'm such a winter lover. 

More now than ever, since I work from home on this blog full time. I also get to stay home with my two month old Hazel instead of putting her in daycare and my older daughter, Ella is doing distance learning this year at home too!

I try to cook delicious lunches for everyone, everyday since my boyfriend works 2nd shift, that way we all get a meal together.

Today's recipe is perfect for lunch on these chilly Minnesota days. 

Soup has always been a favorite of mine, especially with a sandwich or salad. It's just the right amount for a good meal and most are super easy to make!

Soup leftovers are always the best too, and you can always freeze the extras for another time.

This delicious Instant Pot Soup has the wonderful flavors of bacon, cheese and corn along with delicious carrots, celery and fresh thyme. 

It's super flavorful, comforting and hearty!

Plus, you can never go wrong with bacon. If you like your soups a little more meaty, add more bacon! This would also be great with rotisserie chicken, sausage or even shrimp.

You can change up the herbs, cheese and try some different veggies too!

It's versatile, tasty and quick! All the right things for a great comfort food meal.



What are the ingredients in this recipe?


recipe ingredients displayed on a light background.


  • carrots
  • celery
  • onion
  • garlic
  • heavy cream
  • thick cut bacon
  • fresh thyme
  • frozen corn kernels
  • chicken stock
  • shredded cheddar cheese
  • salt
  • black pepper





Recipe tips:

  • You can omit the bacon, but you will need to add 1 tablespoon of olive oil to the vegetables to replace the bacon grease
  • If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme
  • You can use fresh corn but frozen corn is often quicker and more convenient. Canned corn is not recommended in this recipe
  • I recommend using homemade chicken stock. If you don’t have any, a store bought low sodium chicken stock will work
  • I like using sharp cheddar in this recipe but mild, medium, or sharp will work. Extra sharp and white cheddar are not recommended
  • You can substitute milk for the heavy cream but the soup will not be as luscious or creamy— heavy cream is highly recommended


Scroll down to the printable recipe card for measurements and instructions!


chowder in a black bowl with cheese, onion and bacon garnish.



Other soup recipes you may like:



This recipe is ready in these steps:


This easy Instant Pot dinner recipe is full of your favorite savory flavors! Crispy bacon bits, cheddar cheese and juicy corn kernels give this creamy chowder some great texture and taste! Perfect for those busy weeknights during the fall and winter when you need something good to warm you up!


For more main dish recipes click here!



You can add or substitute with the following ingredients:

  • chopped rotisserie chicken
  • chopped fresh parsley
  • sliced chicken sausage
  • shredded pepper jack cheese
  • chopped fresh rosemary
  • diced jalapeno
  • shredded Mexican blend cheese
  • chopped fresh basil
  • diced bell pepper
  • shrimp
  • diced zucchini
  • diced potatoes
  • canned clams
  • spicy pork sausage


I hope you enjoy this recipe as much as we did!



CLICK TO PIN THIS RECIPE FOR LATER


Instant Pot Cheesy Bacon and Corn Chowder

Print
Yield: 6 servings
Author: Hot Eats and Cool Reads
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

  • 3 strips thick cut bacon (about 1/2 cup chopped uncooked bacon)
  • 1 small onion, chopped (about 1/2 cup)
  • 1 large carrot, chopped (about 1/4 cup)
  • 1 stalk celery, chopped (about 1/4 cup)
  • 3 large garlic cloves, minced (about 1 tablespoon)
  • 10 stems fresh thyme
  • 32 ounces frozen corn kernels
  • 1 1/2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded cheddar cheese
  • 1 cup heavy cream

Instructions

  1. Heat the Instant Pot using the Saute-Normal function. Add the bacon (stirring occasionally) and cook until it is crisp— about 5 minutes. Remove the bacon and set it aside to drain on a paper towel.
  2. Next, add the onion, carrot, and celery. Cook for 5-7 minutes, or until the vegetables are tender and the onions are translucent.
  3. Add the garlic and cook for an additional minute.
  4. Tie the thyme stems together using kitchen twine or remove the leaves from the stems and chop them.
  5. Add the thyme, corn kernels, chicken stock, salt, and pepper. Lock the lid and ensure the vent is in the “sealing” position.
  6. Turn the Instant Pot to “Pressure Cook Manual - High Pressure, Normal” and set the timer to 10 minutes. 
  7. It will take a few minutes for the Instant Pot to come to pressure and then it will begin counting down from 10.
  8. Once the pressure cooking has finished, release the steam manually by turning the valve to the “venting” position. 
  9. Be careful! It will steam and may splatter— I recommend using a long spoon or pair of tongs to move the valve (not your bare hand).
  10. Next, use an immersion blender to blend the chowder to your desired consistency. If you don’t have an immersion blender, you can also use a traditional blender or food processor.
  11. Add the shredded cheddar cheese and heavy cream to the soup. Stir until the cheese has dissolved fully. 
  12. Serve warm— topped with the reserved bacon and additional cheddar cheese, if desired.
  13. This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  14. Reheat in the microwave or on the stovetop over low heat.

Similar Recipes

Cheesy Mexican Vegetable Chowder

Creamy Zucchini Carrot Soup

Shrimp Sausage and Corn Chowder

Created using The Recipes Generator


This easy Instant Pot dinner recipe is full of your favorite savory flavors! Crispy bacon bits, cheddar cheese and juicy corn kernels give this creamy chowder some great texture and taste! Perfect for those busy weeknights during the fall and winter when you need something good to warm you up!



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