Instant Pot Summer Corn & Zucchini Chowder

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recipe by Williams Sonoma

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    848
based on 2 ratings

This hearty chowder draws on two of summertime’s favorite garden harvests. If you like, substitute yellow straight-neck or green-striped Costata Romanesco squash for the zucchini.

Inspired by: https://recipes.instantpot.com/recipe/summer-corn-zucchini-chowder/

recipe updated Jun 15, 2020

Ingredients

  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Zucchini icon
    Zucchini
    2 (390g)
  • Green onion icon
    Green onion
    2 (30g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (1g)
  • Kosher salt icon
    Kosher salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Bacon icon
    Bacon
    8⅛
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Bay leaves icon
    Bay leaves
    1
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Water icon
    Water
    2.5 cups (600ml)
  • Red potato icon
    Red potato
    4 (200g)
  • Corn kernels icon
    Corn kernels
    4.5 cups (810g)
  • Heavy cream icon
    Heavy cream
    1 cup (240ml)
  • Whole milk icon
    Whole milk
    1 cup (264g)
  • Cayenne pepper icon
    Cayenne pepper
    about ¼ tsp (1g)
  • Fresh chives icon
    Fresh chives
    3 tbsp (9g)

Tools

  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Separate kernels from corn cobs and reserve both
  2. Add olive oil to the inner pot
  3. Pre-heat until hot - Sauté, Normal
  4. Add zucchini, green onion and fresh thyme to the inner pot
  5. Cook until tender while stirring occasionally - approx 5 min
  6. Season with kosher salt and black pepper
  7. Transfer zucchini to medium bowl
  8. Pre-heat inner pot - Sauté, More
  9. Then add bacon to the inner pot
  10. Cook until crispy while stirring occasionally - approx 5 min
  11. Transfer bacon to plate
  12. Discard all but 1 tablespoon fat from inner pot
  13. Add yellow onion to the inner pot
  14. Cook until tender while stirring frequently - approx 3 min
  15. Add garlic clove to the inner pot
  16. Cook while stirring occasionally - approx 30 sec
  17. Add corn cobs to inner pot
  18. Add bay leaves, fresh thyme and water to the inner pot
  19. Cancel - Sauté
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 10 min
  22. Quick release
  23. Discard the corn cobs
  24. Add red potato and corn kernels to the inner pot
  25. Transfer half of bacon to inner pot
  26. Season with kosher salt and black pepper
  27. Cancel - Keep warm
  28. Close and lock the lid and turn the steam release handle to Sealing
  29. Pressure cook - Manual, High, 4 min
  30. Quick release
  31. Cancel - Keep warm
  32. Then stir in heavy cream, whole milk and cayenne pepper to the inner pot
  33. Transfer zucchini to inner pot
  34. Heat
  35. Ladle into 4 medium bowls
  36. Garnish with bacon
  37. Season with kosher salt and black pepper
  38. Garnish with fresh chives
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