Creamy Instant Pot Corn Chowder (with a Crab Option!)

What’s your go-to meal when you crave something deeply comforting, creamy, and satisfying? A rich, hearty chowder often comes to mind, but the thought of it simmering on the stove for hours can be a major deterrent on a busy day. What if you could have that soul-warming, restaurant-quality bowl of chowder on your table in under an hour?

Thanks to the magic of the pressure cooker, this Instant Pot Corn Chowder is a game-changer. This recipe delivers a velvety, flavorful chowder packed with sweet corn, tender potatoes, and aromatic vegetables in a fraction of the traditional time. And for those who want to take it to the next level, an optional addition of sweet, delicate crabmeat transforms it into a luxurious seafood feast. Get ready for your new favorite one-pot wonder!

Ingredients

This recipe uses a classic chowder base, with an optional but highly recommended seafood addition for the crab lovers out there.

Ingredient	Amount/Quantity
For the Corn Chowder:
Salted Butter	2 tbsp
Medium Onion, diced	1 (about ½ cup)
Red Bell Pepper, diced	½ (about ⅓ cup)
Celery Stalks, diced	2 (about ½ cup)
Medium Carrot, peeled & diced	1 (about ½ cup)
Idaho Potatoes, peeled & cubed	1 pound (about 2)
Cornstarch	3 tbsp
Water	3 tbsp
Chicken, Garlic, or Vegetable Broth	3 cups
Dry Sherry Wine	¼ cup
Frozen Sweet Corn Kernels	1 (10oz) pack
Bay Leaves	2
Heavy Cream or Half & Half	1 cup
Seasoned Salt	1 tsp
Freshly Ground Black Pepper	½ tsp
Cornbread Croutons or Oyster Crackers	For topping
GIVE IT CRABS (Optional):
Canned or Lump Crabmeat, drained	6-12 oz
Old Bay Seasoning	½ – 1 tsp
Zatarain’s Concentrated Shrimp & Crab Boil	⅛ – ½ tsp (use sparingly)

Timing

This is the beauty of the Instant Pot—a slow-simmered taste in a weeknight-friendly timeframe.

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes (Sauté + Pressure Cook)
• Total Time: Approximately 35 minutes (including time to reach pressure)

Step-by-Step Instructions

Follow these simple steps to create a rich and creamy chowder that tastes like it’s been cooking all day.

Step 1: Sauté the Aromatics

this now & bake later ❤️

Press the “Sauté” button on your Instant Pot and adjust it to the “More” or “High” setting. Add the butter to the pot. Once it’s melted and shimmering, add the diced onion, bell pepper, celery, and carrot. Sauté for 3 minutes, stirring occasionally, until the vegetables begin to soften.

• Actionable Tip: This initial sauté is where the deep, savory flavor base of your chowder begins. Don’t skip it! It brings out the sweetness in the vegetables.

Step 2: Deglaze and Add Ingredients

Pour in the sherry and chicken broth, using a wooden spoon or spatula to scrape any browned bits from the bottom of the pot. This is called deglazing and adds a ton of flavor. Stir in the bay leaves, cubed potatoes, and the 10oz pack of frozen corn.

• Actionable Tip: Make sure to get all those flavorful bits off the bottom of the pot. This not only enhances the taste but also helps prevent the Instant Pot from displaying a “Burn” warning.

Step 3: Pressure Cook

Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Hit “Keep Warm/Cancel,” then press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes at High Pressure.

• Actionable Tip: The 5-minute cook time is all that’s needed to perfectly cook the potatoes until they are tender but not mushy.

Step 4: Quick Release and Thicken

Once the 5 minutes are up, perform a quick release by carefully moving the steam release valve to the “Venting” position. When the pin drops, remove the lid and discard the two bay leaves.

• Actionable Tip: A quick release is important here to stop the cooking process immediately, ensuring your potatoes and vegetables maintain the perfect texture.

Step 5: Create the Creamy Base

Press “Keep Warm/Cancel,” then hit “Sauté” again on the “More” or “High” setting. In a small bowl, whisk the cornstarch and water together to form a smooth slurry. As the chowder comes to a bubble, stir in the slurry. Let it bubble for about 30 seconds as it thickens almost instantly. Hit “Keep Warm/Cancel” to turn off the heat.

• Actionable Tip: Make sure your cornstarch slurry is completely smooth before adding it to the pot. This will prevent any lumps from forming in your otherwise velvety chowder.

Step 6: Finish with Cream and Seasoning (and Crab!)

Stir in the heavy cream, followed by the seasoned salt and pepper. The chowder will take on its classic creamy color. If you’re adding the crab, gently fold in the drained crabmeat, Old Bay, and Zatarain’s Crab Boil. Let it sit in the hot chowder for 2 minutes to warm through.

• Actionable Tip: When adding the Zatarain’s concentrate, start with the smallest amount (⅛ tsp). It is extremely potent! You can always add more, but you can’t take it away.

Step 7: Garnish and Serve

Ladle the hot chowder into bowls. Top with crunchy cornbread croutons or classic oyster crackers for a wonderful textural contrast. Garnish with some fresh chives or parsley if you’re feeling fancy.

• Actionable Tip: The crunchy topping isn’t just for looks; it provides a delightful crunch that perfectly complements the creamy consistency of the soup.

Nutritional Information

This is an estimate for a 1.5-cup serving, without toppings. Please note that values are approximate.

• Corn Chowder (No Crab):
  • Calories: 380 kcal
  • Protein: 8 g
  • Carbohydrates: 35 g
  • Fat: 22 g
• Corn & Crab Chowder:
  • Calories: 450 kcal
  • Protein: 20 g
  • Carbohydrates: 36 g
  • Fat: 23 g

Healthier Alternatives

This chowder is pure comfort, but you can lighten it up with a few simple swaps.

• Cream Substitute: Replace the heavy cream with half-and-half, evaporated milk, or even full-fat canned coconut milk for a dairy-free version.
• Lower the Sodium: Use a low-sodium broth and reduce the amount of seasoned salt, adjusting to your taste at the end.
• Veggie-Packed: Bulk up the chowder by adding more vegetables like diced zucchini or a handful of spinach at the end.

Serving Suggestions

This chowder is a hearty meal all on its own, perfect for a chilly evening.

• Bread Bowls: For a truly show-stopping presentation, serve the chowder in hollowed-out sourdough bread bowls.
• Perfect Pairings: A simple side salad with a vinaigrette or a piece of crusty bread for dipping is all you need to complete the meal.
• Garnish Generously: Top with fresh chopped chives, crispy bacon bits, a sprinkle of smoked paprika, or extra Old Bay seasoning to enhance the flavors.

Common Mistakes to Avoid

For a perfect pot of chowder every time, avoid these common Instant Pot pitfalls.

• Adding Dairy Before Pressure Cooking: Dairy can curdle under high pressure and heat. Solution: Always add the heavy cream at the end, after the pressure cooking is complete and the direct heat is off.
• Not Making a Slurry: Dumping cornstarch directly into the hot liquid will create a lumpy mess. Solution: Always mix the cornstarch with an equal amount of cold water to form a smooth slurry before stirring it in.
• Getting a “Burn” Notice: This usually happens if there are bits of sautéed vegetables stuck to the bottom of the pot. Solution: Be sure to deglaze the pot thoroughly with the broth and sherry before pressure cooking.

Storing Tips

Leftover chowder is a delight the next day as the flavors continue to meld.

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Cream- and potato-based soups can sometimes have a slightly grainy texture after freezing. However, if you wish to freeze it, let it cool completely and store it in freezer-safe containers for up to 2 months.
• Reheat: Reheat the chowder gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, which can cause the cream to separate.

Conclusion

This Instant Pot Corn Chowder recipe is the ultimate proof that you don’t need to sacrifice time to create a meal that is deeply flavorful and comforting. It’s a versatile dish that’s just as delicious in its simple, sweet corn form as it is when elevated with luxurious crabmeat. This is a recipe that will earn a permanent spot in your weeknight dinner rotation.

We can’t wait to hear what you think! If you make this chowder, please leave a comment and a rating below to share your experience. And for more quick and delicious Instant Pot recipes, don’t forget to subscribe!

FAQs

Q1. Can I use fresh or canned corn instead of frozen?

Yes! If using fresh corn, you’ll need the kernels from about 3-4 cobs. If using canned corn, you’ll need about two (15oz) cans, drained. Add them at the same step as you would the frozen corn.

Q2. I don’t have an Instant Pot. Can I make this on the stovetop?

Absolutely. Sauté the vegetables in a large pot or Dutch oven. Add the broth and other ingredients, bring to a simmer, and cook for about 15-20 minutes, or until the potatoes are tender. Then, follow the same steps for thickening with the slurry and adding the cream and crab.

Q3. What kind of crabmeat is best for this chowder?

You have options! Canned white or pink crabmeat is convenient and affordable. For a more luxurious chowder, fresh lump crabmeat from the seafood counter is fantastic. You can also use the meat from leftover steamed crab legs for incredible flavor.

Q4. My chowder isn’t as thick as I’d like. How can I fix it?

If your chowder isn’t thick enough, simply make another small slurry with 1 tablespoon of cornstarch and 1 tablespoon of cold water. Turn the Instant Pot back on the “Sauté” function, bring the chowder to a bubble, and stir in the slurry until it reaches your desired thickness.

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