Corn & Potato Chowder - Pressure Cooker and Stovetop | The Bearded Hiker

Simply delicious corn and potato chowder on the stovetop or Instant Pot. Creamy, corny goodness in no time!
The winter has been unusually cold here! Well, I mean, for here. I know some of you are freezing your tootsies off and I hate that for you, but this winter I’m experiencing winter weather and that doesn’t happen very often. Last year I think I only wore a jacket twice. This year, already, it’s coats, scarves, and we actually got snow. Strange things are happening.

All that leads me to my trusty old recipe box. In this digital world, I still keep my tried and true, most beloved recipes in a recipe box. In this box is loads of goodness and it’s also where I came across my old friend, corn and potato chowder. Perfect for a cold day.

Like some other recipes in this box, this one is caked with food and some kind of dust which feels like cornmeal, not sure why. Only thing I can think is that I’ve made cornbread a time or two to go along with this. Sounds about right.

All that said, this is a perfect, light soup for those cold winter days.  Pair with a great big salad and you’ve got gold!

CORN & POTATO CHOWDER

INGREDIENTS

1 tablespoon butter
1 medium onion chopped, about 1 cup
3 medium russet potatoes peeled & cut into 1/2″ dice, about 1 pound, or 1 pound baby potatoes cubed
2 cups chicken broth
1 cup frozen corn kernels, or canned and drained, or 2 ears roasted/grilled
1 cup evaporated skim milk, or non skim if you’re not caring about calories
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne
1-2 drops liquid crab boil, optional if you want a little cajun kick

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STOVE TOP DIRECTIONS

In a pot, melt the butter over medium-high heat. Add the onion and cook until golden and tender, about 7-10 minutes.

Add potatoes, salt, pepper, cayenne, chicken broth, and crab boil if using to the pot and bring to a boil. Reduce heat to low and simmer, partially covered, until the potatoes are tender, about 15-20 minutes.

Stir in the corn, evaporated milk. Simmer, don’t boil, uncovered until heated through.

PRESSURE COOKER DIRECTIONS

Start the sauté cycle on your pressure cooker and add the butter. When melted and hot, add the onions and cook until tender. Press cancel when done.

Add the potatoes, corn, salt, pepper, cayenne, crab boil (if using), and chicken broth to the pot and pressure on high for 3 minutes. When done, press cancel and quick release the pressure. Once the pressure has dropped completely, carefully open the lid and stir in the corn and evaporated milk. Hit the sauté button and simmer until heated through.

NOTE:  This is easily freezable.  Prepare the soup as directed, but don’t add the evaporated milk.  Do add the corn though.  Cool and freeze.  Add the evaporated milk just before reheating.

I typically will double this recipe if it’s more than me and wife eating this.  It doesn’t make a whole mess of food.  If you have a family of four there will be no leftovers.

Healthy, corn and potato chowder! Stovetop or pressure cooker!Click To Tweet
This post linked to:
Weekend Potluck, Souper Sunday

Simply delicious corn and potato chowder on the stovetop or Instant Pot. Creamy, corny goodness in no time!

Simply delicious corn and potato chowder on the stovetop or Instant Pot. Creamy, corny goodness in no time!

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34 thoughts on “Corn & Potato Chowder – Stovetop & Pressure Cooker [IP]”

  1. I pinned your recipe, your Chowder looks amazing! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon
    Miz Helen

  2. I didn’t know there was a liquid Crab Boil. Wow! The soup looks fantastic! I like your double and freeze idea, too. And speaking of freezing, when I was in Georgia over Christmas and New Years, I just about died! I mean it was cold, but the temperature felt colder to me than the same temp up here in MN. More humidity,maybe? Of course I then came home to subzero temps here in MN and kicked myself for being such a whiner in GA!!

    1. I love liquid crab boil and it’s concentrated but makes for a nice little touch in corn soups and veggie soups. It is the humidity and I’m on the Gulf Coast so on any given day, it looks dry and feels “dry” and sunny but the humidity is still at least 60, 70%. It makes everything worse hot and cold. But no way would I want to be in subzero temps, EVER. lol That is cold.

  3. YUM! with a minor subsitiution to make it safe for them I know three little Peachicks that would devour huge bowls of this after a cold morning up at the allotment! Midge 🙂

  4. We’ve had some very cold days around here too. Thank you for sharing this recipe at The Really Crafty Link Party, it is a perfect meal for the cold days. Pinned!

  5. Yum! This looks so good! I love soup in cold weather. Though, here in the mid-Atlantic, we’re only getting cold, but no fun snow. Thanks so much for sharing at the #happynowlinkup!

  6. That’s definitely comfort food – perfect for these cooler almost-spring days! Great that you have provided both stove top and pressure cooker recipes too as I still don’t have a pressure cooker! Sharing, including on the H&S Facebook page later this week. Thank you for being a part of the Hearth and Soul Link Party, Jaxx.

  7. I also keep all my tried and true recipes in a hand written recipe box. There is something about being able to hold it, touch it and get it all stained with love.

  8. Funny we JUST finished eating a corn and potato chowder for dinner–one of my favorite recipes! Thanks for linking up to the Friday Frenzy-we appreciate you!

  9. I love that you give Instant Pot and Stove Top versions…I’m one of the few people who hasn’t totally fallen for the new Instant Pot craze yet! And, I’m willing to bet a few of my recipe cards look a little bit like yours…I have no idea how I manage to get so much food debris on them sometimes!

    1. I hear ya Colleen. What a craze it is! I’ve been using an electric pressure cooker forever and so I’m not crazed over it at all. I completely realize you shouldn’t stick some things in there. Some people with this machine though, they want to do everything in it, sometimes when it doesn’t make sense. I think that leads people to not fall in love with their pressure cookers because they don’t realize the limitations and they follow recipes that are better served with a different method of cooking. Like my steak and ale pie, yeah, you could put it in an IP, but slow simmering in cast iron yields a better taste. But for some things, you gotta love it! This recipe is fast either way, not rocket surgery. Thanks for checking it out!

  10. Jaxx this looks like a great soup for the winter weather. What’s the ingredients in your crab boil mix – not something I’ve seen here? Thanks for sharing at Fiesta Friday this week – don’t forget to add your links so everyone can join the party too!

    1. Yeah, the crab boil. Probably not available everywhere. It’s a liquid store bought mix made by Zatarain’s. It’s very potent but delicious. Thanks for checking it out!

    1. Eric! Thanks for checking it out. It’s simple but delicious. I’ve been wondering what happened to you, thought you took a break. Then I went over to visit you this morning and realized it was me something happened to. I’m not getting emails anymore notifying me of your new posts. I’ll go and try resubscribing. Do you fish for trout?

      1. Naw bro I’m still plugging away getting ready for the spring thaw then it’s trail time lol. Yeah I saved the recipe and told my wife I’m making it this weekend. I’m not sure what happened I lost a ton of subs on our website, seems like the subscription script just deleted them, sad to due to the fact of almost 1k subs lol yeah we love trout, aa a matter of fact it’s peak trout season here in West Virginia and we are filling the freezer for the year!

        1. Glad to hear it Eric. I’m gonna go back and subscribe. I saw it was trout season on your blog. I may have to plan a trip next year to your beautiful state for some trout!

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