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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 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: David Wayne (Instant Pot Dave)
Cost: $19


  • Pressure Cooker


  • 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


  • 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