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Instant Pot Corn Chowder

Corn Chowder


  • 2 qts. chicken stock
  • 1 medium yellow onion diced
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 4 cups unpeeled diced potatoes
  • 1 bay leaf
  • 2 cups half & half
  • 1 bag frozen corn
  • 1 can cream corn
  • salt and pepper


  • Heat the chicken stock in a large stock pot.
  • Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
  • Add the roux to the broth along with the potatoes and bay leaf.
  • Cook until the potatoes are fork tender.
  • Remove the leaf and add the half &half and the corn.
  • Simmer until hot and season with salt and pepper.