You know when you think you’re grabbing the paprika but you grab the cayenne by mistake, dump a whole spoonful into the pot, stir it up, and then read the label? Anyone?

I didn’t think so. But, um, it totally happened when I was first testing this soup. Maybe you have had a similar experience, but if you haven’t, let me spell it out for you:

S.P.I.C.Y.

At least thats what happened with this particular mistake. HA!

But, I made it through that bowl of extra spicy soup and thought, hey, when you taste past the cayenne this is pretty dang good. Once your mouth stops burning and all. (I love spicy food, but this just was a bit too much, something even a half cup of heavy cream stirred in didn’t calm).

Assuming you can read the labels on your spice jars better than I can, this corn chowder is the stuff summer evenings are made of. At least it is for me, because it reminds me of sitting on the back patio at my mom’s house as a kid, slurping on corn chowder while the sun dips down behind the mountains and the day’s heat finally gives way to a cool evening breeze. (Hi Mom, maybe you should send me that recipe?!)

This version is lighter that the one of my childhood (and most chowders, really) — forgoing flour and bacon, it is full of fresh corn flavor and has creaminess from Yukon gold potatoes and a splash of the good stuff (half and half). And really, when it’s this hot of a summer, light is what it’s alllll about.

Quick Instant Pot Corn Chowder

Published July 5, 2018 by Caitlin Sherwood

Print This Recipe

Serves: 4 | Active Time: 20 minutes

Ingredients:

1/2 large white onion, diced

2 teaspoons minced garlic

1 large carrot, diced

1 green bell pepper, diced

1 teaspoon coconut oil

2 medium yukon gold potatoes, diced

16 ounces frozen corn kernels, thawed, reserve 2 tablespoons for topping

2 tablespoons parsley, minced plus more for garnish

1/4 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

2 sprigs fresh thyme

2 cups vegetable broth

1 cup half and half

1-3 dashes of cayenne, to taste

Dash of paprika for garnish

Optional: shredded cheddar cheese for garnish

Directions:

Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on the sauté setting. Add the diced onion, minced garlic, carrot, and bell pepper until the onions are transparent.
Add potatoes, corn kernels, 2 tablespoons minced parsley, salt, pepper, bay leaf, thyme, and broth. Place lid on Instant Pot and turn to the Soup setting, setting the timer to 4 minutes with the vent in the sealed position.
After the timer goes off, release the pressure. Remove the thyme and bay leaf. Using an immersion blender (like this one (affiliate link!)) purée the soup, leaving a few chunks according to you preference. Stir in the half and half, and add cayenne to taste.
Serve soup hot in bowls, topped with a fresh fresh corn kernels, a dash of paprika, minced parsley, and optionally, shredded cheddar.