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Are you ready to make soup? Potato Corn Chowder is a hit with the family. You need to try this soup recipe. DearCreatives.com #potatocornchowder #soup #vegetarian #souprecipes #soup #vegetarian #potato #chowder

Potato Corn Chowder

Do you like potato corn chowder? We love all types of potato soup recipes and think you’ll enjoy this soup recipe for any day of the week. Plus there is nothing as comforting as wearing a cozy sweater and heating up a tasty bowl of soup to eat on a cold day. Bonus, this soup is vegetarian.  You can make this in the instant pot, crock-pot or stove top.

Course Main Course
Cuisine American
Keyword easy, healthy, potatocornchowder, potatosoup, souprecipe, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
10 min resting time 30 minutes
Total Time 20 minutes
Servings 6
Author Theresa Huse DearCreatives.com

Ingredients

  • 6 Red or White Potatoes peeling optional
  • 2 Corn on the Cob uncooked, cut off the cob or 2 cups frozen
  • 1 Yellow Onion chopped
  • 3-4 Garlic Cloves peeled and crushed
  • 1 Jalapeno seeded
  • 1 32 oz. Vegetable Broth
  • 1/2 Cup Half n Half temper before adding
  • 1/2 Cup Milk temper before adding
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • green onions for garnish
  • cheddar cheese for garnish

Instructions

  1. Wash and if needed scrub your potatoes (peel potatoes optional) and cut up potatoes.

    Wash uncooked corn on the cob (if using fresh corn on the cob) and carefully slice corn kernels off the cob. 

    Wash, slice and seed a jalapeno pepper. Then mince the seeded jalapeno pepper. 

    Peel and crush three to four garlic cloves. 

    Wash and finely chop green onions (set to side for garnish) Optionally shred cheddar cheese for garnish

  2. Heat up your instant pot on saute (or follow and note of directions for crock-pot and stove top below) 

    Add 2 tablespoons of butter or optionally 1-2 tablespoon olive oil.

    Add chopped onions, crushed garlic, and seeded chopped jalapeno to your instant pot. (if making in a crock pot or slow cooker saute your ingredients on the stove in a pan) Saute until onions are translucent.

  3. After sauteing add these items to pot; 

    Organic Vegetable Broth (32 ounce)

    Potatoes 

    Fresh Corn Cut off the cob (reserve adding frozen corn until end) 

    1/4 tsp. salt 

    1 tsp. black pepper 

    Stir all ingredients together.

  4. If cooking your soup in the Instant Pot; 

    Close your instant pot lid securely (hear it sing and put release valve on sealing)

    Set timer for 10 minutes on (high) Pressure Cook. 

    When it's done cooking; 

     Let pressure release naturally for the 10 minute countdown. 

    Then finish release by moving release valve to venting. 

    Follow final step when done.


  5. If cooking the soup in the crock pot or slow cooker.

    Add all your ingredients to your crock-pot after saute.

    Lid your pot and set for high / four hours or until potatoes are tender and corn is warm.

    Follow final step.

  6. If cooking the soup on the stove top; 

    You can saute your veggies in the same soup pot

    Then add the rest of the ingredients.

    Put heat on simmer, with a lid on your pot.

    Cook until potatoes are tender, stirring occasionally. (about 20-30 minutes) 

    Follow final step.

  7. The final step; 

    Temper and stir into cooked soup;  half and half and milk.

    Garnish with minced green onions. 

    Optional garnish, add little bit of shredded cheese.


Recipe Notes

NOTE: If you are adding frozen corn vs. fresh corn do this after cooking. Add frozen corn to fully cooked soup, and continue to cook 5 minutes or until corn is heated. For the instant pot add frozen corn after final venting. Then put instant pot on saute, and cook for a few minutes longer until your corn is warmed.

NOTE: If using the instant pot never fill over the max fill line.