Is there anything as comforting as a big bowl of potato chowder? I am 100% convinced there is not.
Sometimes that’s all a weary soul needs!
Especially when that soup has potatoes, corn, bacon, AND CHEESE. What more could a weary soul ask for?
Some days all I want is to sit on the couch, binge a Disney movie marathon, and eat a giant bowl of THIS CHOWDER.
This potato chowder is a family favorite of ours. My husband asks me to make it at least once a week. Even more when it’s cold outside!
The beauty of this chowder is that it’s super easy to make and the instant pot does most of the work. You can also do this in the crockpot if you would like.
It’s an awesome spin on the classic potato soup. The corn gives the chowder some sweetness that adds so much depth to the flavor.
This soup also saves REALLY well. My husband swears it’s better the second day after it’s been sitting in the fridge all night.
We love to make a big batch of this and eat on it for a couple days. Of course I wouldn’t blame you if your family wanted to devour it all in one night!
Now break out that instant pot, cue your movie of choice, and get to it!
How To Make Potato, Corn, and Bacon Chowder:
1.Dice onion.
2. Put instant pot on sauté and add tablespoon of olive oil. Add onion and sauté until translucent.
Here you can find the instant pot that I use. It truly is the hero of our kitchen!
3. Dice potatoes into ½ inch pieces.
Side Note: This is the knife set I use. I would HIGHLY recommend these! They are such a great deal and are still going strong after 5 years of heavy use.
4. Add potatoes, frozen corn, and chicken stock to the instant pot. Set to seal pressure and cook on “pressure cook” setting for 10 minutes.
5. Do a quick release when the timer goes off. Be careful of the hot steam!
6. Cook the bacon in the microwave on a paper towel-lined plate with a paper towel on top. Four pieces of bacon for 5-5 ½ minutes. Cook until very brown, but not burned. (Also, feel free to cook the bacon on the stove or in the instant pot first if you would like. I prefer the microwave for convenience.)
7. Use a potato masher to mash the potatoes in the pot a little. You still want a few chunks so don’t go too crazy!
8. In a small bowl, dissolve the cornstarch in the water and add to the soup. Set the pot to sauté again and boil for 2 minutes to thicken.
9. Shred the block of cheese.
10. Add salt, pepper, onion powder, and heavy cream to the soup and stir.
11. Add the shredded cheese and mix in. Reserve some cheese if you would like to top your soup with extra cheese.
12. Crumble the crispy bacon and add it to the soup.
13. Serve with additional cheese and bacon on top if desired.
14. Now go to town!
If you’re looking for another soup recipe, try our Creamy Salsa Verde Chicken Soup- Keto Friendly!
If you’re looking for another easy instant pot dinner, check out our Instant Pot Sausage, Green Beans, and Potatoes
Potato, Corn, and Bacon Chowder
Equipment
- Instant Pot (Optional)
Ingredients
- 1 medium onion
- 12 oz frozen corn
- 1 tbsp olive oil or salted butter
- 10 red potatoes
- 64 oz chicken stock (2 boxes)
- 16 oz package of bacon
- 8 oz block mild cheddar cheese (additional for topping)
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ cup heavy cream
Instructions
- Dice onion.
- Put instant pot on sauté and add tablespoon of olive oil. Add onion and sauté until translucent.
- Dice potatoes into ½ inch pieces.
- Add potatoes, frozen corn, and chicken stock to the instant pot. Set to seal pressure and cook on “pressure cook” setting for10 minutes. Do a quick release when the timer goes off. Be careful of the hot steam!
- Cook the bacon in the microwave on a paper towel-lined plate with a paper towel on top. Four pieces of bacon for 5-5 ½ minutes. Cook until very brown, but not burned. (Also, feel free to cook the bacon on the stove or in the instant pot first if you would like. I prefer the microwave for convenience.)
- Use a potato masher to mash the potatoes in the pot a little. You still want a few chunks so don’t go too crazy!
- In a small bowl, dissolve the cornstarch in the water and add to the soup. Set the pot to sauté again and boil for 2 minutes to thicken.
- Shred the block of cheese.
- Add salt, pepper, onion powder, and heavy cream to the soup and stir.
- Add the shredded cheese and mix in. Reserve some cheese if you would like to top your soup with extra cheese.
- Crumble the crispy bacon and add it to the soup.
- Serve with additional cheese and bacon on top if desired.
- Now go to town!
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This was phenomenal! My new favorite potato soup
Our family’s favorite for soup night! Even my picky eaters lick their bowls clean!
My new favorite soup. Thank you for sharing
Best soup!!! It was actually hard not to mash the potatoes all the way! Either way, so delicious & perfect when the cold front came in!!!
BEST RECIPE EVER!!! & it really is so easy!!!!! Perfect for my post surgery meals!
Incredible recipe! My kids LOVE this!! A new family favorite!