Ham and Corn Chowder in the Instant Pot

A savory corn chowder with 2 pounds of leftover spiral cut smoked ham or ham steaks, onions, carrots, celery, and potatoes pressure cooked into chowder heaven.

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Course: Main Course

Cuisine: American

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Prep Time: 15

Cook Time: 15

Total Time: 30

Author: David Wayne (Instant Pot Dave)

Cost: $19

Equipment

Pressure Cooker

Ingredients

2 lbs Ham chopped into bite size pieces I used 2 pounds of our leftover Candied Ham or 2 ham steaks are a perfect alternative
1 Yellow Onion chopped medium
6 Large Garlic Cloves diced
2 Large Golden Potatoes chopped medium
2 15 oz cans Corn drained 2 cans of corn, 16 oz frozen corn, or 5-6 ears of corn cut off the cob - which is preferred
2 Large Carrots chopped medium
2 Celery Stalks chopped medium
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Salt
1/2 tsp Granulated Garlic or Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Crushed Red Peppers
1/2 tsp Black Pepper fresh cracked prefered
2 Tbsp Butter sliced
2 Tbsp Olive Oil
3 cups Chicken Broth or 3 cups water and 3 tsp chicken bouillon
1 cup Cream
3 Tbsp Corn Starch
1.5 cups Mild or Medium Cheddar Cheese shredded the milder cheddars adds a more buttery taste compared to sharp
2-4 Green Onions sliced thin

Instructions

Chop onions, carrots, celery, and potatoes into medium chunks and dice the garlic
Slice the butter into 5 slices to help it melt in the pot evenly
Press saute on your instant pot
When the pot is "Hot", add the butter slices stirring very often
When the butter is melted, stir in the olive oil and be careful not to burn the butter
Add the chopped onion, carrots, and celery
Saute for ~4 minutes stirring every minute to prevent burning
Stir in the diced garlic and cancel the saute function
Add chicken broth, thyme, oregano, salt, pepper, crushed red peppers, granulated garlic, and onion powder
Stir the seasoning into the broth scraping the bottom to make sure there is nothing burned on the bottom
Chop the leftover ham or ham steaks into medium chunks or slices and add the ham to the instant pot in an even layer over the broth and sauteed vegetables
Add the chopped potatoes into an even layer over the ham
Add the drained corn on top of the potatoes in another even layer
Remember not to stir the ingredients, it's very tempting
Put the instant pot lid on and seal the pressure release valve
Pressure cook for 10 minutes
When the ten minutes are finished, open the pressure release valve
When the pin has dropped, remove the lid
Mix 1 cup of cream with 3 Tbsp cornstarch until smooth and pour over the corn
Press Saute on your instant pot and stir the cornstarch and cream slurry into the corn chowder
Let the chowder develop a good simmer, about 3-4 minutes, and stir scraping the bottom as you go
Shred about 1 and 1/2 cups of mild or medium cheddar cheese
When the chowder has developed a good simmer again, cancel saute and add the shredded cheddar cheese
Stir the ingredients well
Thin slice 2-4 green onions
Fill your bowls with the ham and corn chowder using a ladle or large spoon and top with as much sliced green onion as you prefer
It will be as hot as lava so let it sit for about 8 minutes before you dig in