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+ servings

The Best Creamy Corn Chowder

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 20 mins
Total Time 32 mins
SERVES 6 people
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This creamy corn chowder lives up to it's name of being the BEST. It's gluten-free and can be made vegan if that's your thing. But if it were up to me, I'd make it as-is, because bacon is life! This recipe serves 6 generously, so it's the perfect meal to make in advance and enjoy all week long!

Ingredients

  • 4-5 red potatoes (about 1 pound) cut into quarters
  • 3 celery ribs sliced
  • 3 carrots sliced into coins
  • 1 large onion
  • 4 cloves garlic mashed
  • 1 1/2 cups frozen corn
  • 1/2 lemon juiced
  • 6 cups chicken broth or vegetable broth
  • 1/2 cup full fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 6-8 slices crispy bacon roughly chopped

Instructions

Instant Pot Method:

  • Get your instant pot ready.
  • Press the “saute” button.
  • Add the olive oil to the pot.
  • Add the carrots, celery, and onion.
  • Cook for about 7 minutes or until the veggies start to get soft.
  • Next, add the garlic, potatoes, corn, lemon juice, chicken broth, coconut milk, thyme, parsley, salt, and pepper.
  • Give everything a nice stir.
  • Cover with the instant pot lid and seal it, making sure the vent valve is sealed.
  • Cook on the ‘pressure cook’ function for 18 minutes.
  • Let everything naturally vent for 5-6 minutes, before releasing fully.
  • Once you open the cover, get out your blender and transfer 2-3 cups of the chowder to the blender and blend for about 1 minute, then pour it back into the instant pot and stir. This makes the chowder creamier!
  • Add the chopped bacon and serve.

Stovetop Method:

  • Place a large pot on the stove.
  • Add the olive oil to the pot. 
  • Turn on the heat to medium, and once hot, add the carrots, celery, and onion.
  • Saute for about 7 minutes or until the veggies start to get soft.
  • Next, add the garlic, potatoes, corn, lemon juice, chicken broth, coconut milk, thyme, parsley, salt, and pepper. 
  • Give everything a nice stir.
  • Cover the pot with a lid.
  • Reduce heat to low and cook for 1 hour.
  • Remove the cover, get out your blender and transfer 2-3 cups of the chowder to the blender and blend for about 1 minute, then pour it back into the pot and stir. This makes the chowder creamier!
  • Add the chopped bacon and serve.

Notes

If you are using uncooked bacon, just chop it into 1/2 inch pieces, and add it to the instant pot (or pot on the stove) along with the carrots, celery, and onion.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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