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bowl of Instant Pot Mexican Street Corn Chowder with bacon, jalapenos, and Cotija cheese.
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Instant Pot Mexican Corn Chowder

With an abundance of sweet corn, plus aromatic spices, and a silky, creamy base, this chowder is the ultimate comfort food.
Prep Time10 minutes
Cook Time34 minutes
Total Time44 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 6 servings
Author: Marlynn Schotland

Equipment

Ingredients

  • 4 slices bacon cut into small pieces
  • 1 tablespoon unsalted butter
  • ½ cup finely diced yellow or white onion
  • 1 teaspoon finely diced jalapeno plus extra sliced jalapeno for garnish (optional) seeds and veins removed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 4 garlic cloves minced
  • 4 cups chicken broth
  • 2 pounds frozen yellow corn
  • 1 teaspoon salt
  • 1 cup half and half
  • ¼ cup cornstarch
  • 3 tablespoons lime juice
  • ½ cup chopped cilantro plus extra for garnish (optional)
  • Crumbled cotija cheese for garnish (optional)

Instructions

  • Select Sear/Sauté and set to HI. Select Start/Stop to begin. Let preheat for 2 minutes.
  • Sauté bacon in the inner pot, stirring regularly, for approximately 3 to 4 minutes, until cooked to desired crispness. Then transfer bacon to a plate and set aside. Drain some of the fat, leaving about a tablespoon in the pot.
  • Melt butter in the pot and use a wooden spoon to scrape up any brown bits from the bacon. Stir in the onion and jalapeno. Sprinkle in the chili powder, paprika, and cumin, and sauté for about 15 minutes, stirring ingredients together. Add the garlic and sauté for 1 more minute, just until the garlic is softened. Select Start/Stop to end the sauté function.
  • Slowly pour in the chicken broth and deglaze the pot. Stir in the corn and salt.
  • Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
  • Select Pressure and set temperature to HI. Set time to 5 minutes. Select Start/Stop to begin.
  • When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the Vent position. Carefully remove lid when unit has finished releasing pressure.
  • Select Sear/Sauté and set to M/HI. Select Start/Stop to begin.
  • In a medium bowl, whisk the half and half and the cornstarch until the cornstarch is dissolved. Stir the mixture into the pot, and stir in the lime juice and cilantro. Once soup has thickened, select Start/Stop to end the sauté function.
  • Top with reserved crispy bacon and any optional toppings

Notes

Makes approximately 6 servings
Optional toppings: more jalapeño, cheese, sour cream, cilantro.
Make it vegetarian by omitting the bacon.
Make it dairy-free by substituting coconut milk for the half and half.

Nutrition

Calories: 264kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 1004mg | Potassium: 471mg | Fiber: 4g | Sugar: 10g | Vitamin A: 834IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 1mg