It’s starting to be soup season and I love it! This instant pot southwest corn chowder is the perfect fall soup because it celebrates the harvest by highlighting fresh corn. You can always use frozen or canned corn too in this soup and it will be delicious too.
This soup is made with green chilies, chili powder, cream cheese and other flavors that give it a southwest vibe and I love it.
This soup can be blended for a smooth soup or kept chunky like I have it pictured here or you can blend half of the soup and mix it with the other half of the chunky soup for a fuller soup that still has texture to it. Anyway you serve it, it’s going to be tasty.
What you need to make this instant pot southwest corn chowder:
Serves 6
- 4 ears of corn or 6 cups corn – corn removed from cobb if using fresh
- 4 ounces green chilies – (if you love chilies you can add 8 ounces)
- 1 small red onion – diced
- 1/4 cup butter
- 1 teaspoons salt
- 1/2 teaspoons black pepper
- 1 1/2 teaspoons chili powder – more if you want it spicy
- 8 cups chicken stock
- 1 cup cream
- 1 cup bacon pieces
- 1/2 cup cornstarch
- 1/2 cup water
- 1 cup cheddar cheese (optional but highly suggested)
Instructions
- Add corn, green chilies, red onion, butter, salt, black pepper, chili powder, chicken stock, cream and bacon pieces.
- Cook on high pressure for 10 minutes with a quick pressure release.
- Once the instant pot is open, turn instant pot onto sauté setting and mix together the cornstarch and water in a small bowl and whisk that into the soup.
- Add the cheese and stir well, adjust to salt and pepper to taste.
- Enjoy!
Here are a few other soups you may love:
Dill Bacon and Potato Soup
Cabbage Roll Soup
Instant Pot Sausage, Kale and White Bean Soup
Ham, Potato and Chive Soup
Instant Pot Black Bean and Chorizo Soup
Instant Pot Butternut Squash Soup
For more search archives for soup
Instant Pot Southwest Corn Chowder
Ingredients
- 4 ears of corn or 6 cups corn – corn removed from cobb if using fresh
- 4 ounces green chilies – if you love chilies you can add 8 ounces
- 1 small red onion – diced
- 1/4 cup butter
- 1 teaspoons salt
- 1/2 teaspoons black pepper
- 1 1/2 teaspoons chili powder – more if you want it spicy
- 8 cups chicken stock
- 1 cup cream
- 1 cup bacon pieces
- 1/2 cup cornstarch
- 1/2 cup water
- 1 cup cheddar cheese optional but highly suggested
Instructions
- Add corn, green chilies, red onion, butter, salt, black pepper, chili powder, chicken stock, cream and bacon pieces.
- Cook on high pressure for 10 minutes with a quick pressure release.
- Once the instant pot is open, turn instant pot onto sauté setting and mix together the cornstarch and water in a small bowl and whisk that into the soup.
- Add the cheese and stir well, adjust to salt and pepper to taste.
- Enjoy!