Corn chowder made with fresh corn cut from the cob, loaded with potatoes and bacon, and a corn broth that’s spiced up with a just a touch of cayenne pepper.
If you love corn on the cob, you’re going to love this corn chowder. The kernels are cut from the cob, then the cobs are used to make a broth, so all the milky, sweetness in the cob infuses the soup with the wonderful corn on the cob flavor. I added some salty bacon and a little cayenne pepper to balance out the sweetness.
The pressure cooker version is ready in half the time of the original Fresh Corn Chowder recipe made on the stove top. You can use milk, but for a creamier chowder use half and half.
Give this a try while there’s still great local corn available. Although, I’ve been thinking it would be fun to make the corn broth and freeze it for a taste of summer this winter. Carrian, Sweet Basil, recently posted How to Freeze Corn if you want to give it a try.
- 6 ears fresh corn
- 4 tablespoons butter
- 1 /2 cup chopped onion
- 3 cups water
- 2 medium potatoes, diced
- 2 tablespoons dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 cups half-and-half or milk*
- 1 /8 teaspoon ground red pepper (cayenne)
- 4 slices bacon, cooked and diced
- Salt and freshly ground black pepper
- Shuck the corn. Stand each ear up in a bowl and use a knife to cut off the kernels.
- Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.
- Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot.
- Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot.
- In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens.
- Stir in milk, cayenne pepper, corn kernels, diced potatoes and bacon. Add salt and pepper to taste. Heat through but do not bring to a boil.
*If using milk you may need to use additional cornstarch.
More pressure cooker soups you might enjoy:
Chunky Potato Cheese Soup, Pressure Cooking Today
Minestrone Soup with Basil Pesto, Pressure Cooking Today
Butternut Squash Soup with Chicken and Orzo, Pressure Cooking Today
Cauliflower Soup, Healthy Family Cookin’
Tomato Soup, Hip Pressure Cooking
15 Minute New England Clam Chowder, Hip Pressure Cooking
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Pressure Cooking Today when you shop!