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To make the Instant Pot Loaded Potato Corn Chowder, you will need: - 4 medium russet potatoes, peeled and diced - 2 cups corn kernels (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup celery, diced - 1 cup carrots, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper to taste - 1 cup shredded cheddar cheese (optional) - Chopped green onions and crispy fried onions for garnish You can easily swap some ingredients in this chowder. If you do not have heavy cream, use coconut cream for a dairy-free version. You can also replace russet potatoes with Yukon Gold or red potatoes. For a more savory flavor, try using chicken broth instead of vegetable broth. If you want to cut down on prep time, use pre-cut frozen vegetables like diced onions, celery, and carrots. When deciding between fresh and frozen corn, both work well. Fresh corn brings a sweet, crunchy taste. However, frozen corn is just as good. It is picked at peak ripeness and quickly frozen. This means you can enjoy corn any time of the year. If you use frozen corn, add it to the pot at the same time as the potatoes. If using fresh corn, cut it off the cob and add it in after sautéing your vegetables. This helps lock in that sweet flavor. Start by peeling and dicing 4 medium russet potatoes into small cubes. Next, dice 1 medium onion and mince 3 cloves of garlic. Then, grab 1 cup of celery and 1 cup of carrots. Dice them too. Make sure all your veggies are ready before cooking. It makes the process smooth and fun. Turn on your Instant Pot and set it to sauté mode. Pour in a splash of olive oil and let it heat up. Add the diced onion, minced garlic, celery, and carrots. Sauté them for about 5 minutes until they soften. Next, toss in the diced potatoes and 2 cups of corn kernels. Stir this mix well. Now, pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of thyme, and add salt and pepper to taste. Stir everything together. Close the lid of the Instant Pot and seal the vent. Set it to manual mode on high pressure for 10 minutes. After cooking, let it rest for 5 minutes. This is called natural pressure release. Once done, carefully perform a quick release to let out any steam. Open the lid and give the chowder a good stir. Now, pour in 1 cup of heavy cream or coconut cream if you want a dairy-free option. Mix it in until it blends smoothly. If you like your chowder thicker, use an immersion blender to blend part of it to your preferred texture. If you want to add a cheesy twist, mix in 1 cup of shredded cheddar cheese. Stir until it melts and combines well. Taste your chowder and adjust the salt and pepper if needed. Serve your soup in bowls, garnished with chopped green onions and crispy fried onions for that delightful crunch. Enjoy your warm bowl of goodness! To boost the taste of your chowder, start with fresh ingredients. Fresh corn and herbs add depth. Use smoked paprika for a warm, smoky flavor. You can also add a squeeze of lemon juice before serving. This will brighten the dish. Consider topping your chowder with crispy bacon bits or extra cheese for more texture and taste. If you prefer a thicker chowder, use an immersion blender. Blend part of the chowder to your desired creaminess. Another way is to add a cornstarch slurry. Mix equal parts water and cornstarch, then stir it into the chowder. Let it cook for a few more minutes to thicken. You can also add more diced potatoes since they break down during cooking. This chowder is great for meal prep. You can make it a day ahead. Just store it in the fridge after it cools. Reheat it on the stove when you are ready to eat. If you want to freeze it, leave out the cream. Add it when you reheat, as cream can change texture when frozen. This way, your chowder stays creamy and delicious! {{image_2}} You can easily make this chowder dairy-free. Instead of heavy cream, use coconut cream. It adds a nice, creamy texture without dairy. This option is great for those with lactose intolerance or a dairy allergy. Just stir in the coconut cream after cooking, just like you would with the heavy cream. It blends well and keeps the chowder rich. Want to add some protein? Try diced ham or cooked bacon. Both options give a nice flavor boost. If you prefer a meat-free option, use cooked lentils. They mix well with the potatoes and corn. Just add them in when you stir in the cream. Each option adds heartiness to your chowder. If you like heat, add a pinch of cayenne pepper or red pepper flakes. This will make your chowder pop with flavor. You can also mix in diced jalapeños for a fresh kick. Just sauté them with the other veggies at the start. These spicy twists add a fun layer to the chowder. Enjoy exploring these variations! To store your loaded potato corn chowder, let it cool down first. Transfer it to an airtight container. I recommend using glass containers for easy reheating. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat your chowder, you can use the stove or the microwave. If using the stove, pour the chowder into a pot. Heat it over medium heat until warm, stirring often. If you use the microwave, put the chowder in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. This helps it warm evenly. Add a splash of broth or cream if it seems too thick. If you want to freeze your chowder, it’s best to do so without the cream and cheese. The dairy can change texture when frozen. Instead, freeze the chowder base in a freezer-safe container. It will last for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat and stir in the cream and cheese before serving. Enjoy the same fresh taste again! Yes, you can use other potatoes. Yukon gold potatoes add a creamy texture. Red potatoes hold their shape well. Each type brings a new taste and feel to the chowder. To make this chowder vegan, use coconut cream instead of heavy cream. For cheese, use vegan cheese or skip it altogether. Use vegetable broth and ensure all your ingredients are plant-based. Great sides include crusty bread for dipping. A fresh green salad adds a nice crunch. You can also serve it with roasted vegetables for extra flavor. This chowder recipe offers a simple way to enjoy a tasty meal. We covered the key ingredients, substitutions, and options for fresh or frozen corn. The step-by-step guide helps you quickly prepare and cook. With tips on flavor, texture, and variations, you can make it suit your taste. Store leftovers easily and reheat whenever you're ready to enjoy. Cooking can be fun and rewarding! Try this chowder today for a rich and satisfying dish. Your family will love it.

Instant Pot Loaded Potato Corn Chowder

Warm up with a delicious bowl of Instant Pot Loaded Potato Corn Chowder! This creamy and hearty recipe is packed with tender potatoes, sweet corn, and vibrant veggies, making it the perfect comfort food for chilly days. In just 35 minutes, you'll have a rich chowder that's easy to customize and wow your family. Ready to savor this delightful dish? Click through now for the full recipe and tips to elevate your chowder experience!
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Ingredients
  

4 medium russet potatoes, peeled and diced

2 cups corn kernels (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1 cup celery, diced

1 cup carrots, diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon thyme

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Chopped green onions and crispy fried onions for garnish

Instructions
 

Set your Instant Pot to sauté mode. Add a splash of olive oil and let it heat up.

    Sauté the diced onion, garlic, celery, and carrots for about 5 minutes, or until the vegetables are softened.

      Add in the diced potatoes and corn, stirring to combine with the sautéed vegetables.

        Pour in the vegetable broth and sprinkle in the smoked paprika, thyme, salt, and pepper. Stir well.

          Close the lid of the Instant Pot, ensuring the vent is sealed. Set to manual mode on high pressure for 10 minutes.

            Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining steam.

              Open the lid and stir in the heavy cream (or coconut cream) until fully incorporated. If you prefer a thicker chowder, use an immersion blender to blend a portion of the chowder to your desired texture.

                If using, stir in the shredded cheddar cheese until melted and fully combined. Adjust seasoning with more salt and pepper if needed.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    - Presentation Tips: Serve the chowder in bowls, garnished with chopped green onions and a sprinkle of crispy fried onions on top for added crunch. A drizzle of olive oil or a dash of smoked paprika can add a nice touch!