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Instant Pot Chicken Corn Chowder

Instant Pot Chicken Corn Chowder

Rika
The best Instant Pot Chicken Corn Chowder recipe! The soup is so delicious, hearty, creamy, and loaded with flavors! It's made without flour or potatoes!
4.88 from 16 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 316 kcal

Ingredients
 

  • 2½ cups diced skinless and boneless chicken breast , (about from 2 medium-size chicken breast)
  • 2 tablespoon unsalted butter
  • 1 cup chopped onion
  • ½ cup diced celery
  • 1 fresh jalapeño, (seeded and diced)
  • 1 garlic clove, (minced)
  • 1 can creamed corn, (14.75 oz)
  • 1 can corn whole kernel (no salt added), (15.25 oz) - remove juice
  • 2 cups chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt, (use more according to your liking)
  • ¼ teaspoon ground paprika
  • ¾ cup heavy cream

Optional Toppings:

Instructions
 

  • Press the “Sauté” function key, adjust to “Normal”. When it displays “Hot”, heat the butter and cook onion, stirring frequently, until onion is translucent and starting to soften for about 3 minutes.
  • Add celery and stir for 2 minutes. Add  jalapeño and stir for 1 minute. Add garlic, paprika powder, and stir for 1 minute.
  • Pour in corn golden sweet cream style and the broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
    Press "Keep Warm/Cancel" to stop cooking. Add corn, diced chicken, thyme, salt, and black pepper. Stir to combine.
  • Secure the lid. Select "manual" on high, for 5 minutes. After the cooking cycle finished, quickly release the pressure. 
    Remove lid and stir in the heavy cream. Season with salt and pepper if needed. Serve with chopped green onions, and crispy bacon. Enjoy!

Video

Notes

If the broth is too thin to your liking, turn Instant Pot® back on and press the Sauté button. Whisk about one tablespoon of starch (corn starch or flour) into a little of the clean broth or cold water in a separate bowl before whisking it into the soup. Let the soup return to a simmer then turn off the instant pot. 

To Cook on the Stovetop: 

  1. Melt the butter in a large Dutch oven over medium heat. Cook onion, stirring frequently, until onion is translucent and starting to soften for about 3 minutes.
  2. Add celery and keep stirring frequently for 2 minutes or until tender.
  3. Add jalapeno and keep stirring frequently for about 1 minute.
  4. Add garlic, paprika powder, and stirring frequently for about 1 minute. 
  5. Stir in broth, diced chicken, fresh/canned/or frozen corn, corn golden sweet cream style, and thyme. Cook for about 10 minutes or until the chicken breast is fully cooked. 
  6. Stir in the heavy cream. Adjust seasoning with salt and pepper if needed. Give a quick stir then turn off the heat. Serve and enjoy! 
If the broth is too thin to your liking, add a thickening agent (as mentioned above). Let the soup return to a simmer then turn off the heat. 
Products used: 
 
 

Nutrition

Calories: 316kcalCarbohydrates: 25gProtein: 17gFat: 18gSaturated Fat: 10gCholesterol: 91mgSodium: 777mgPotassium: 536mgFiber: 2gSugar: 4gVitamin A: 744IUVitamin C: 16mgCalcium: 39mgIron: 1mg
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