Is it even really summer if you’re not eating corn? Most of the time, I’m posting cornbread cakes and corn muffins, but I love corn in every form. This delicious soup is the perfect tribute to corn. It’s simple and the corn flavor really shines through. It’s also great that it doesn’t require an oven, since my A/C went on the fritz two days ago and it’s getting hot in here. Last night it reached 84 degrees inside my house with all the fans on full blast, so there was no way I was turning the oven on to add to the heatwave.
Luckily, I was able to score an instant pot on Amazon Prime Day this week. I’ve been wanting one for a couple of years. I know I am the last person alive to get an instant pot, but I have one now and this Corn Chowder is the first thing I cooked. It seemed like the perfect thing to try, since I recently cooked it on the stove, so I had a reference point for how it should taste. That instant pot did not disappoint. It didn’t save me any time on cutting vegetables ;), but all in all, I would say I save about 40 minutes on cooking this meal. Plus there was no standing over the hot stove, so win-win! YAY Instant Pot!
Without further ado, please enjoy this summer Corn Chowder (with instructions for stovetop and instant pot cooking).