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 (about 13.65 g)
  • Zucchini icon
    Zucchini
    2 (about 390 g)
  • Green onion icon
    Green onion
    2 (about 30 g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (about 0.8 g)
  • Kosher salt icon
    Kosher salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Bacon icon
    Bacon
    227 g (about 8)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Water icon
    Water
    2 ½ cups (about 600 g)
  • Red potato icon
    Red potato
    4 (about 200 g)
  • Corn kernels icon
    Corn kernels
    4 ½ cups (about 810 g)
  • Heavy cream icon
    Heavy cream
    1 cup (about 240 g)
  • Whole milk icon
    Whole milk
    1 cup (about 264 g)
  • Cayenne pepper icon
    Cayenne pepper
    ¼ tsp (about 0.54 g)
  • Fresh chives icon
    Fresh chives
    3 tbsp (about 9 g)

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. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 10 min
  21. Release pressure -
  22. Discard the corn cobs
  23. Add red potato and corn kernels to the inner pot
  24. Transfer half of bacon to inner pot
  25. Season with kosher salt and black pepper
  26. Close and lock the lid and turn the steam release handle to Sealing
  27. Pressure cook - Manual, High, 4 min
  28. Release pressure -
  29. Then stir in heavy cream, whole milk and cayenne pepper to the inner pot
  30. Transfer zucchini to inner pot
  31. Heat
  32. Ladle into 4 medium bowls
  33. Garnish with bacon
  34. Season with kosher salt and black pepper
  35. Garnish with fresh chives
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