Crockpot Corn Chowder Recipe ( Instant Pot Instructions included)

This hearty crockpot corn chowder recipe is perfect for a tasty fall soup. Use up your fresh corn and potatoes from the garden or farmer market.

Deep into winter and no fresh corn in season? Frozen or canned corn works too.

Corn chowder will warm your tummy with delicious flavors and nutrients in the cooler fall evenings.

We are gardeners. Our garden gives us challenges every year. This year the corn is stellar. However after four wonderful seasons of tomatoes… this summer they are a bust.

So corn chowder it is.

If you have a bumper crop of corn you can also freeze it. I show you how to freeze corn in this post. Frozen corn also makes good corn chowder.

We adjust our diet to fit what’s harvested out in the garden and greenhouse this time of year.

Even with our reduced harvest the year, we still get a breather on the food bill right now. Oftentimes entire meals come from the garden and freezer.

We cut back on heavy, expensive meats and go for the lighter, vegetable-based, meals. All it’s costing us is the time to go pick the produce and the energy to make the meals.

More Harvest Soups:

Here are a few more of our Farm to Table Soup recipes.

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Soups are a delicious way to combine many flavors from the garden in unique ways that make each soup special.

Potato Corn Chowder Recipe Notes:

This is a sweet chowder due to the corn. Adding the smoked paprika increases the savory aspects of this recipe.

sweet corn and smoky flavorings make a wonderful flavor combination. This recipe is a complete meal. You need nothing else for a nutritionally sound lunch or dinner.

Using Corn on the Cob:

If using your garden corn prepping the corn on the cob requires shucking. Then cut the kernels off the cob. This chowder is a great way to use up extra ears of corn.

Substitutions and Variations:

There are endless ways to change up this chowder recipe. Try your favorite seasonings, vegetables and broths.

• You can omit the bacon and use vegetable broth instead of chicken stock for a vegetarian meal.
• The bacon can be traded out for (browned) bulk or link sausage chopped small. Use any type sausage you like.
• The peppers can be hot or sweet.
• Replace heavy cream with half and half or 1 12oz. can evaporated milk.
• Smoked paprika-substitute chipotle chili powder or Turmeric.
• For the corn you can use fresh or frozen corn. Canned will work but the texture and flavor may be a bit less stellar.
• Potatoes- I used the red boilers. Russets will also work well for this soup. Softer fleshed potatoes like yellow Yukon will break down more for a thicker chowder.

Crockpot Corn Chowder

I made this recipe for many years in my crockpot. Instructions for the crockpot method are included in the printable recipe card below.

Instant pot Corn Chowder:

The instant pot makes this soup even easier to make. Watch our video recipe demonstration to see this soup made in the instant pot on soup function.

You can make this soup in about an hour by pressure cooking it on soup function.

Your instant pot also works as a slow cooker. And it’s sautè function ensures a one pot experience if that is what you want.

Your Printable Recipe Card:

I have included BOTH the methods for the crockpot and the electric pressure cooker in our Printable recipe card below.

Try serving this chowder with our Mexican cornbread or our homemade Sourdough Bread . It’s also great with our Southwestern Toasted Cheese Sandwich.

Recipe adapted from: www.foodnetwork.com/