Instant Pot Corn Chowder with Cream Cheese and Bacon is a hearty soup recipe loaded with corn, crumbled bacon, Philadelphia whipped chive cream cheese and chopped green onions.
Instant Pot Corn Chowder with Cream Cheese and Bacon is an easy pressure cooker soup recipe perfect for cold weather.
This corn chowder is made with frozen corn, Campbell’s condensed cream of bacon soup, Philadelphia whipped chive cream cheese and real bacon bits.
This recipe takes about thirty minutes from start to finish and serves six people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this Instant Pot corn chowder, I started by dumping four cups of water into my Instant Pot.
Then I added some frozen corn to the pot.
I also added some Campbell’s condensed cream of bacon soup, onion powder, garlic powder, salt and pepper to the pot.
Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.
When the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and performed a quick release.
I removed the lid and stirred the contents well.
Then I added some heavy cream, Philadelphia whipped chive cream cheese, chopped green onions and crumbled bacon to the pot.
I stirred all of the ingredients together well and then set the Instant Pot to Saute Normal for 10 minutes.
I left the soup to continue cooking, stirring occasionally.
The soup came to a boil and thickened.
When the Instant Pot turned off, I left the soup to cool slightly before serving.
This hearty corn chowder is the perfect comfort food!
The bacon and cream cheese add tons of flavour!
If you are looking for a simple and delicious soup recipe for your Instant Pot, then you need to try this Instant Pot Corn Chowder with Cream Cheese and Bacon!
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Instant Pot Corn Chowder with Cream Cheese and Bacon
Instant Pot Corn Chowder with Cream Cheese and Bacon is a hearty soup recipe loaded with corn, crumbled bacon, Philadelphia whipped chive cream cheese and chopped green onions.
Ingredients
- 4 cups water
- 26 oz frozen corn
- 10.5 oz condensed cream of bacon soup
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 cups heavy cream
- 7.5 oz Philadelphia whipped chive cream cheese
- 1 bunch green onions, chopped
- 1/2 cup real bacon bits
Instructions
- Pour the water into the Instant Pot.
- Add the frozen corn to the pot.
- Then pour in the cream of bacon soup, onion powder, garlic powder, salt and pepper.
- Place the lid on the Instant Pot, set the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.
- Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
- Remove the lid and stir the contents well.
- Add the heavy cream, whipped cream cheese, chopped green onions and real bacon bits to the Instant Pot. Stir well.
- Set the Instant Pot to Saute Normal for 10 minutes.
- Leave the soup to cook, stirring occasionally, until the Instant Pot turns off.
- Once the Instant Pot turns off, allow the soup to sit for a few minutes before serving.
- Enjoy!
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!