Pressure Cooker Fresh Corn Chowder made with fresh corn cut from the cob, a corn broth that’s made from the cobs, and loaded with potatoes and bacon.
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. I broke the cobs in half once I cut the corn off the cob, so that the cobs were resting in the water.
If you prefer, you can substitute 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.
Fresh Corn Chowder in the Pressure Cooker
- 6 ears fresh corn
- 4 tablespoons butter
- 1 /2 cup chopped onion
- 3 cups water
- 2 medium potatoes, diced
- 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
- 2 tablespoons fresh parsley (can substitute dried)
- Salt and freshly ground black pepper
Shuck the corn. Use a sharp 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, bacon, and parsley. 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
Beef Ancho and Anaheim Chili, Kalyn’s Kitchen
Beef barley soup, The Perfect Pantry