This hearty chowder combines sweet corn and smoky sausage for a comforting meal that’s ready in no time. Perfect for busy weeknights, it’s made effortlessly in the Instant Pot® for rich flavors and easy cleanup.
Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a little olive oil, then add the sausage and bacon. Cook them for about 2 minutes, stirring often so they brown nicely. Toss in the chopped onion and cook until it softens, which should take another 3 minutes or so. Next, add the diced potato and give everything a quick sauté for about a minute.
Pour in the chicken broth and let it come to a boil for a minute, then stir in the corn kernels and the corn cob rounds. Secure the lid and set your pressure cooker to high pressure for 6 minutes. When the time’s up, let the pressure release naturally—this might take anywhere from 10 to 40 minutes.
Once it’s safe to open, switch back to sauté and bring the chowder to a gentle boil. Stir in the coconut milk and season with salt and pepper to taste. Let it cook a bit longer, about 5 minutes, so the chowder thickens up. If you want it even thicker, mix a little potato starch with water and stir it in until everything’s well combined and creamy.
- Use fresh or frozen corn for the best taste and texture.
- Brown the sausage first to enhance its flavor before cooking the chowder.
- Adjust the thickness by adding more broth for a thinner soup or cooking longer to reduce it.
This chowder is a comforting and hearty meal that comes together quickly. The smoky flavor from the sausage pairs perfectly with the sweetness of the corn. Using the Instant Pot® makes it easy to cook without standing over the stove.
Serve this chowder with crusty bread or warm crackers for dipping. A sprinkle of fresh parsley or chives on top adds a bright touch. It also pairs well with a simple green salad to balance the richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chowder freezes well—thaw completely before reheating for best results.
