This Chorizo Corn Chowder recipe combines creaminess with a bit of a spicy kick, for an out of this world flavor combination.
I’ve been on a serious mission lately to make more dinners at home, and buy less take out food. My trusty Instant Pot has been a big help to keep our family on track. It’s quick, and makes the most delicious food. Last night was my fifth night in a row of cooking dinner at home, and I made this super delicious chorizo corn chowder.
We buy most of our meats from a local farm (perks of living out in the middle of nowhere here in the Central FL boonies…just kidding, we are super close to Disney World, but there’s definitely a lot more open space than we were used to in South Florida!) Anyway, back to the food…yea, so the farmer’s market had chorizo recently, and I finally figured out what to make with it…and it was heavenly!
This Chorizo Corn Chowder recipe combines creaminess with a bit of a spicy kick, for an out of this world flavor combination. My husband literally devoured this pressure cooker meal, and left me wondering where the heck I could get some left overs from?!
Add this chorizo corn chowder to your dinner menu for something a bit out of the ordinary, that’s hearty, filling, and super delicious!
Here’s what you’ll need to get started:
Chorizo Corn Chowder Instant Pot Recipe
– 3 tbsp butter
– 1 large yellow onion (diced)
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 1/2 tsp dried thyme
– 1 pound chorizo (chopped)
– 3 tbsp flour
– 2 15.25oz cans corn (I used organic sweet corn)
– 4 cups chicken stock
– 4 potatoes (diced)
– 1 cup heavy whipping cream
First, set the Instant Pot to sauté. Melt butter and sauté onions until translucent (approximately 5 minutes).
Next, add in salt, pepper, thyme, and chorizo. Cook approximately 5 minutes until meat begins to brown.
Now, add in flour and continuously stir to evenly distribute throughout the chorizo and onion mixture.
Turn off the Instant Pot sauté heat. Add 1/2 can of corn directly into the pressure cooker.
In a blender, add remaining 1 1/2 cans of corn and 1 1/2 cups of chicken stock and blend to a coarse chop. Instead of using my blender, I did this in 3 batches in my small food processor, and added 1/2 can corn with 1/2 cup chicken stock. Either way is fine, depending on which appliance you’d like to use.
Add the blended corn and chicken stock mixture into the pressure cooker. Add in remaining chicken stock, potatoes, and cream.
Set the Instant Pot to manual for 12 minutes on high pressure.
Once the cooking time is elapsed, the the pressure release for 5 minutes NPR, then QR.
Open the lid carefully and enjoy the deliciousness of this wonderful chorizo corn chowder!
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