I’m excited to share this Instant Pot Vanilla Jalapeño Corn Chowder with you because it’s absolutely amazing! It’s super easy to make and the flavor is perfection. It’s the perfect meal for these upcoming chilly days and nights. You can serve it as an appetizer in a small bowl but I’m betting you’ll want a big bowl (maybe two) after you try it!
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The Best Instant Pot Corn Chowder
Many years ago, at a local restaurant and market called Hubbell & Hudson, I tasted the best corn chowder ever. It was a Vanilla Corn Chowder and when I was pregnant with my now 9-year-old, I needed that vanilla corn chowder like you wouldn’t believe! Well, unfortunately, Hubbel & Hudson has since closed down, and though they’ve re-opened under several different names, my beloved Vanilla Corn Chowder never made a comeback.
To this day, I’ve not seen another Vanilla Corn Chowder at any restaurant or even found a recipe for one. So Ryan and I set out to create our own! After several attempts, we came up with what is now my favorite corn chowder. Though we tried to stay true to the flavor we remember, we decided to make it our own by adding a jalapeño kick to it. I think you’re going to love it!
Ingredients for Vanilla Jalapeno Corn Chowder
You’ll need just a few simple ingredients to make this wonderful version of Instant Pot Corn Chowder. You will need unsalted butter, a sweet onion, four cans of corn, and one can of diced jalapeños. You will also need vanilla, salt, pepper, paprika, nutmeg, and turbinado sugar. You can substitute regular sugar but if you can get the turbinado, I recommend you do.
For the cream sauce, you will need a can of evaporated milk, heavy cream, some cornstarch, and a bit of melted butter.
How Do You Make Corn Chowder in the Instant Pot?
Let’s get started making this delicious Vanilla Jalapeño Corn Chowder. First, set your pot to “Sauté” and adjust the heat level to “Normal”. Once the display reads “Hot” add two tablespoons of butter and allow it to melt. Then add your chopped onions to the pot and toss them in the butter until they are fully coated. Sauté the onions for 3 or 4 minutes until they become tender and translucent.
Next, you can add all the spices and mix them with the onions. Toss them constantly for about 30 seconds until they are fragrant. This helps to release the flavors of the spices into the soup. At this point, you can turn off the “Sauté” function.
Now, add the cans of corn with their water and deglaze the bottom of the pot. This means scraping the bottom with a wooden spoon or spatula. Finally, add the jalapeños, sugar, vanilla, and salt to the pot and mix everything well.
Close the pot and set it to “Sealing”. Set the pot to cook at High Pressure on “Manual” or “Pressure Cook” for 2 minutes. While the chowder is cooking, you’ll prepare the cream mixture.
In a large measuring cup, whisk the cornstarch into ¼ cup of the heavy cream until a slurry is formed. Next, slowly whisk in the remaining heavy cream until fully combined. Then you’ll mix in the can of evaporated milk. Last, melt the remaining 2 tablespoons of butter in the microwave and whisk into the cream mixture.
When the cooking time is finished, allow for a 6-minute Natural Pressure Release. Once the 6 minutes have passed, release the rest of the pressure and when the pin drops, open the pot. Using an immersion blender, blend the soup until about half of the corn has been blended. It’ll take about 20 to 30 seconds to blend half of the kernels.
Once you’re finished blending, turn on the “Sauté” function and adjust the heat level to “Normal”. Allow the soup to come to a simmer and then mix in the cream mixture. Continue to stir the soup until it thickens. This will take about 4 or 5 minutes. Once the soup has thickened, turn off “Sauté”.
Now it’s time to serve and enjoy a bowl of this sweet comforting soup. I know you will LOVE this Instant Pot Vanilla Jalapeño Corn Chowder. Let me know in the comments when you try it. Don’t forget to give it a star rating if you love it! For more ideas check out my Easy Instant Pot Soups post!
Instant Pot Vanilla Jalapeño Corn Chowder
A BLEND OF CREAM, SWEET CORN, JALAPEÑO, SPICES, AND VANILLA
for the Corn & Jalapeños
- Sauté Onion & Spices: Select the 'Sauté' button on your pressure cooker and adjust the heat level to 'Normal'. Allow the pot to heat up until the display reads 'Hot'. Add 2 tablespoons of the butter to the pot and allow it to melt. Add the chopped onions and toss until thoroughly coated in the butter. Sauté, tossing occasionally, until the onions become soft and translucent. About 3 to 4 minutes. Add the spices to the onion and sauté, tossing continually, until fragrant. About another 30 seconds. Turn off 'Sauté'.
- Add Corn & Jalapeños: Add the cans of whole kernel corn with their juices to the pot and deglaze the bottom of the pot. Next add the jalapeños, sugar, vanilla, and salt to the pot. Mix everything well.
- Cook for 2-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes.
- Prepare Cream Mixture: While the chowder is cooking, prepare the cream mixture. In a large measuring cup, whisk the cornstarch into ¼ cup of the heavy cream until a slurry is formed. Slowly whisk in the remaining heavy cream. Next, mix in the can of evaporated milk. Melt the remaining 2 tablespoons of butter in the microwave and whisk into the cream mixture.
- 6-Minute NPR: Once the cooking time has finished, allow for a 6 minute NPR (natural pressure release) and then release any remaining pressure. After the pressure has been released and the pin has dropped, open the pot.
- Blend & Add Cream: Using an immersion blender, blend the soup until about half of the corn has been blended, about 20 to 30 seconds. Turn on the 'Sauté' function and, using the 'Adjust' button, set it to 'Normal' heat level. Allow the soup to come to a simmer and then mix in the cream mixture. Continue to stir until thickened, about 4 to 5 minutes. Turn off 'Sauté'.
- Serve and enjoy!
Reduce the heat. Even with mild jalapeños, this chowder might be a little too spicy for the little ones. Feel free to leave out the jalapeños when making for small children.
Common Questions & Answers
Can I use fresh or frozen corn instead of canned corn? If you prefer to use fresh or frozen corn instead of canned corn, replace the 4 cans of whole kernel corn with 6 to 7 cups of fresh or frozen corn kernels and 2 ½ cups of water.
What do I do if I don’t have an immersion blender? After releasing the pressure and opening the pot, remove about half of the corn and place it in a blender with the cream mixture and pulse until blended to a slightly chunky consistency. Add back to the pot, mix in, and warm until thickened.