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March 6, 2019

Instant Pot Chicken Bacon Chowder

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Instant Pot Chicken Bacon Chowder–this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.

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Get the SLOW COOKER chicken bacon chowder recipe here

Instant Pot Chicken Bacon Chowder--this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it's chock full of tastiness. You're going to be saying

Instant Pot Chicken Bacon Chowder

Every bit of chopping and prepping was worth it. This chowder is really good. My mom and dad, kids and husband all agreed that it was a perfect dinner. The flavor is spot on thanks to the bacon and the cream cheese. There is goodness is every single bite.

A few notes about the ingredients…

Chicken–I used boneless skinless chicken thighs and used kitchen shears to cut off the fat and then I cut them into 1 inch cubes. If you’re not a fan of dark meat you can use chicken breasts. The chicken needs to be thawed and cut so that it will cook at the same rate as the potatoes.

Corn–I used a bag of frozen corn. I haven’t tried this yet with canned corn, but I bet it would be fine. Just drain the corn first before adding it in.

Bacon–to make it easier on myself I just used a bag of real bacon bits. I find this next to the salad dressings at the grocery store. They provide great flavor without the hassle of cooking the bacon.

Pin this recipe for later!

Instant Pot Chicken Bacon Chowder--this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it's chock full of tastiness. You're going to be saying

More recipes you’ll love…

Instant Pot Creamy Potato Hamburger Soup

Instant Pot Clam Chowder

Instant Pot Buffalo Chicken Chili


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Instant Pot Chicken Bacon Chowder--this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it's chock full of tastiness. You're going to be saying

What Pressure Cooker Did You Use?

To make Instant Pot Chicken Bacon Chowder I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Corn Chowder


★★★★★

5 from 9 reviews

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (5 minute NPR)
  • Total Time: 40 minutes
  • Yield: 8–10 servings 1x
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Description

This chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it. 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups chicken broth
  • 6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts
  • 3 carrots
  • 3 celery ribs
  • 3 large Russet potatoes
  • 1 (16 oz) bag frozen corn
  • 1 (4 oz) can diced green chiles
  • 1 (3 oz) package real bacon bits
  • 1 (8 oz) package cream cheese
  • 1 red bell pepper
  • 4 green onions
  • Salt and pepper

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the diced onion. Saute for about 4 or 5 minutes. Pour in the broth. Let the saute setting stay on while you prepare the rest of your ingredients. 
  2. Cut excess fat off of your chicken. Cut the chicken into 1 inch cubes. Peel and slice the carrots into ½ inch rounds. Dice the celery. Peel potatoes, if desired. Cut them into 1 inch cubes. Add chicken, carrots, celery and potatoes into the Instant Pot.
  3. Add in the frozen corn and the green chiles. Stir.
  4. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button then use the manual or pressure cook button).
  5. Dice up your bell pepper and green onion. Lay the cream cheese on the counter to get a little soft. 
  6. When the time is up let the pot sit there for an additional 5 minutes (L0:05) and then move the valve to venting. Remove the lid.
  7. Stir in the bacon, cream cheese, red pepper and onions. Once the cream cheese is melted test the soup. Add salt and pepper to taste. 
  8. Ladle into bowls and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 8 quart Instant Pot. You can halve the recipe and make it in the 3 quart Instant Pot. Keep the cooking time the same. 

This recipe is gluten free. Just make sure your chicken broth is gluten free. 

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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62 Comments Filed Under: All Recipes, Chicken, Gluten Free, Instant Pot, Potatoes, Soups Tagged With: bacon

Recommendations

Comments

  1. Cat Ickes says

    November 21, 2021 at 12:10 pm

    This was a hit in my house! I am going to try it again with leftover turkey from Thanksgiving instead of chicken – how would you recommend changing the cooking time?

    ★★★★★

    Reply
    • Karen says

      November 22, 2021 at 8:35 pm

      Yum that sounds wonderful! I may have to make an extra turkey just so we have leftovers! I would just use the same 5 minute cooking time with the cooked turkey. It will be great!

      Reply
  2. Teresa says

    May 6, 2021 at 9:26 am

    This was the first recipe I tried in the Instant pot and it is a huge hit! This has become my new go to recipe for lunch guests and giving to those in need of comfort food. I added a few dashes of organic sriracha sauce in place of the chilli peppers the second time around and a couple of handfuls of fresh spinach. I also use 1/2 sweet potatoes and 1/2 baby potatoes. Pretty much whatever is left over in the fridge gets thrown in lol 😂
    Thank you so much for sharing 🙏🏼😊

    ★★★★★

    Reply
    • Karen says

      May 6, 2021 at 1:23 pm

      I like all those ideas Teresa! Thanks for the five star review!

      Reply
  3. Sharon says

    October 13, 2020 at 6:59 am

    Can I add extra chicken stock to the recipe? I prefer mine with a lot of broth.

    Reply
    • Karen says

      October 13, 2020 at 10:08 am

      Of course! Should be just fine.

      Reply
  4. Rosemary Doyle says

    May 19, 2020 at 11:05 am

    I absolutely despise cream cheese. Can this recipe be made without it. It sounds so good with everything else. Maybe a slurry or more cream. Thank you

    Reply
    • Karen says

      May 19, 2020 at 1:15 pm

      Yes you could try that! I would try cream or half and half.

      Reply
  5. Ken says

    April 4, 2020 at 5:49 pm

    So…stuck at home cooking on the IP comes back. I made this a year ago when I was single. Made it today and it was a hit again. Put creme cheese in anything, add bacon and it works.

    Reply
    • Karen says

      April 4, 2020 at 9:30 pm

      I agree with that statement.

      Reply
  6. Kristina says

    February 26, 2020 at 4:32 pm

    This is hands down my favorite instant pot recipe. I’ve tried many of your recipes for the instant pot and they are all fabulous, but this one was so good I had to leave a comment! All I changed was I left out the yellow onion and subbed it for onion powder. Turned out soooo good!

    ★★★★★

    Reply
  7. Don Haney says

    February 17, 2020 at 7:05 am

    Karen, I love this recipe. Do you have the nutrition value, Calories, etc. I
    need this to tell how many points a serving is on Weight Watchers. so far
    I have made two of your recipes and love them both. I purchase a instant
    pot in January. I watch your video’s on You Tube. Thank you for Sharing
    your wisdom. Going to try your million dollar spaghetti next.

    Reply
    • Karen says

      February 18, 2020 at 4:06 pm

      Hi Don, yes the nutrition facts are listed at the bottom of this recipe! Hope you enjoy it 🙂

      Reply
  8. Carolina says

    July 22, 2019 at 4:17 am

    Can you store this in the fridge or freezer? I am a one person household but I do batch cooking because of limited time due to work.

    Reply
    • Karen says

      July 22, 2019 at 12:24 pm

      Yes definitely in the fridge for up to a week. Not sure how the freezer would work with the dairy and potatoes.

      Reply
  9. Susan J Moeller says

    March 19, 2019 at 10:06 pm

    Ok Karen. I tried it, even though I don’t like cream cheese it red peppers. It was delicious! My husband loved it, my grandson loved it. Now I think I can brave enough to try your other recipes that have cream cheese in it.

    ★★★★★

    Reply
    • Karen says

      March 22, 2019 at 12:52 pm

      Susan! this is great news!!!

      Reply
  10. Julie says

    March 14, 2019 at 8:20 am

    I made this and it was delicious. I used regular bacon instead of bacon bits. The cream cheese added a nice touch. Perfect recipe for a cold, rainy day.

    ★★★★★

    Reply
    • Karen says

      March 14, 2019 at 11:12 am

      So glad to hear this Julie!

      Reply
    • Carol Putnam says

      December 9, 2020 at 8:40 pm

      I want to try this pronto. Would canned corn work as I have a lot of them to use up?

      Reply
      • Karen says

        December 10, 2020 at 5:26 am

        Yes canned corn works great!

        Reply
  11. April says

    March 12, 2019 at 1:06 pm

    Karen, I just read the recipe a second time to be sure. Is the olive oil used to saute the onion, as I mentally “saw” it as I read the recipe, since it’s not added elsewhere?
    I plan to make the chowder soon, sounds great, so it’s our kind of meal. But then, every one of your recipes that I’ve made has been: fast, easy, delicious, with one pot cleanup. What more could I ask for? Thank you. So glad I found you.

    Reply
    • Karen says

      March 12, 2019 at 4:58 pm

      yes that’s right. Sorry I just corrected the recipe so it’s right now!

      Reply
  12. Ken says

    March 11, 2019 at 9:33 pm

    THIS…WAS…SO…GOOD!!!
    I am starting to wonder if any soup with cream cheese and bacon is going to be a winner. It seemed like the pot was full to about 2″ below the top, so added another 1/4 cup of broth. The crunch of the bell pepper really added to the experience.
    Since I have a whole jug of Montreal Seasoning (thank you Costco) I used that instead of pepper and salt.

    Reply
    • Karen says

      March 12, 2019 at 12:09 pm

      Yay Ken! I’m glad you tried it!!!

      Reply
  13. Kristine says

    March 11, 2019 at 8:34 am

    So delicious! Hubby and kiddos loved it! I was also skeptical because of lack of spices. Very wrong! Added to our list of favorites. Thank you for sharing!

    Reply
    • Karen says

      March 11, 2019 at 2:12 pm

      Hooray!!! It’s a keeper for sure.

      Reply
  14. Pam says

    March 10, 2019 at 8:07 am

    I was just wondering why you add the bell pepper at the end uncooked, is it crunchy? Would it get too mushy adding at the start of the cooking process? Can’t wait to try this!

    Reply
    • Stephenie says

      March 10, 2019 at 5:14 pm

      I was worried about it being too hard and crunchy at the end so I chopped mine in fine slivers and it gave just a slight extra texture so that your whole bite of soup isn’t mushy.

      Reply
    • Karen says

      March 11, 2019 at 2:20 pm

      Yes it gets too mushy. I loved a little tiny bit of bite in my soup.

      Reply
  15. Stephenie S Labovitz says

    March 9, 2019 at 6:56 pm

    I just made this for dinner tonight. The only alteration I made was to add a dusting of cayenne powder in when I put in the cream cheese (about 1/4 tsp) because I was nervous about whether it would have flavor. We each added a small dash of salt to our individual bowls. This was TERRIFIC. My husband asked me to keep this recipe to make again.

    ★★★★★

    Reply
    • Karen says

      March 9, 2019 at 7:01 pm

      It was surprising to me that it didn’t need more salt and pepper and seasonings too!

      Reply
  16. Mark says

    March 8, 2019 at 11:02 am

    Made it last night, boy was it good! Ate a bowl, then a second, then why not, a third!
    My wife thought that I used cream in it, she loved it. What’s surprising is there are no seasoning in it. Will make it again, multiple times no doubt!
    Thank you!

    ★★★★★

    Reply
    • Karen says

      March 8, 2019 at 11:45 am

      So glad you liked it Mark!!! The bacon seasons it really well. Oh and cream cheese helps too 🙂

      Reply
  17. Mike G says

    March 8, 2019 at 5:54 am

    Skipped the bacon bits and used 4ozs of pancetta I had on hand. Slow cooked that first to render the fat out. Sauteed all the veggies together in that fat, except the potatoes, green onions, and bell pepper. I added those as the recipe suggested. When given a choice I will always opt for the chicken thighs. So much more flavor. Because of the lack of seasoning and herbs in this recipe I was concerned that maybe the flavor would be a little on the flat side. Boy, was I wrong. Great flavor as is. Very little salt was necessary. Get all of your prep work done up front and this comes together really nice.

    ★★★★★

    Reply
    • Karen says

      March 8, 2019 at 11:47 am

      I know I was nervous too but the bacon and cream cheese add a lot!

      Reply
  18. Daniele says

    March 7, 2019 at 12:09 pm

    I’m surprised it’s not already listed.

    To get a better idea of how large or small a serving will be, I know it says the serving size is one tenth of the recipe, but approximately how many ounces make up that one tenth or one serving?

    It sounds very tasty.

    Reply
    • Karen says

      March 7, 2019 at 9:08 pm

      It makes about 10 cups of soup. So 1 cup would be a serving.

      Reply
  19. SHERRI R CLARK says

    March 7, 2019 at 10:57 am

    Sounds yummy.

    ★★★★★

    Reply
    • Karen says

      March 7, 2019 at 9:08 pm

      It is Sherri!

      Reply
  20. Bill says

    March 7, 2019 at 1:05 am

    Just made this tonight. Everyone really liked it. Thanks for the recipe!

    I left out out the red bell pepper and the green onion.

    I left the boneless skinless chicken thighs whole, but I browned them for a long time while I chopped the veggies and then cooked it for 7 minutes which (as was mentioned) made the potatoes a little mushy. But it still stated great. Browning the chicken like that, I probably could have cooked everything for just 5 minutes and the chicken would have been done and the potatoes would have been firmer. I’ll try that next time.

    I treid to double the recipe in a 6 qt. Instant Pot, but realized after I cut up the potatoes that there was no way it was going to fit.

    Reply
    • Karen says

      March 7, 2019 at 9:12 pm

      Thanks for sharing Bill! Yeah it was pretty full in the 6 quart!

      Reply
  21. Patrick Williamson says

    March 6, 2019 at 11:57 pm

    Could you fresh fried bacon, like 3 or 4 pieces, then chop them up?

    Reply
    • Karen says

      March 7, 2019 at 9:12 pm

      Totally!

      Reply
  22. Candy W says

    March 6, 2019 at 6:15 pm

    Do you think this would freeze and reheat ok? It sounds so yummy!!!

    Reply
    • Karen says

      March 7, 2019 at 9:13 pm

      I *think* it would be okay but I personally haven’t tried it yet.

      Reply
  23. Alisa H says

    March 6, 2019 at 4:18 pm

    Looks yummy, can you let us know how to also make in a regularcrock?
    -Alisa

    Reply
    • Karen says

      March 7, 2019 at 9:15 pm

      yes! here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-chicken-bacon-chowder/

      Reply
    • Lisa says

      March 8, 2019 at 11:56 am

      Karen, wondering if it would still be good if shrimp was substtuted instead? It’s ok to say “don’t do it”. I am Just trying to figure out what to make on “fish Friday”

      Reply
      • Karen says

        March 9, 2019 at 9:37 am

        I would add the shrimp after it’s been pressure cooked. Shrimp will cook very quickly in the hot boiling soup.

        Reply
  24. Elizabeth says

    March 6, 2019 at 4:13 pm

    This sounds soooooo good! Getting the ingredients together and will be making it tomorrow. Thank you so much for this soup that seems like a corn chowder, a potato soup and creamy chicken.:)all in one .

    Reply
    • Karen says

      March 7, 2019 at 9:15 pm

      Hope you like it! We loved it!!!

      Reply
  25. Michael says

    March 6, 2019 at 3:17 pm

    This looks great but I only have a slow cookers, could you tell.me how long I should cook in that?

    Reply
    • Karen says

      March 7, 2019 at 9:16 pm

      yes here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-chicken-bacon-chowder/

      Reply
  26. TINA says

    March 6, 2019 at 3:06 pm

    Many, many thanks for the tips about using a 3 quart IP. We really love your recipes, yet they don’t work in our MiniLux as I often have to leave out something and stove cook the ingredients, folded them back into the whole at the end of cooking time. Please keep including ways to adjust yummy recipes for the 3 quart size Instant Pots. A big KUDOS!!!!!

    Reply
    • Karen says

      March 7, 2019 at 9:17 pm

      Thanks Tina!!!

      Reply
  27. Robin says

    March 6, 2019 at 2:53 pm

    My husband can’t eat potatoes. Can I leave them out and add more carrots?

    Reply
    • Karen says

      March 7, 2019 at 9:17 pm

      SURE!!!

      Reply
  28. donna gilbert says

    March 6, 2019 at 2:47 pm

    To make this keto, would leaving out the potatoes, corn and carrots make a huge difference?

    Reply
    • Karen says

      March 7, 2019 at 9:17 pm

      Could you add in sometimes like cauliflower?

      Reply
  29. Sonnia says

    March 6, 2019 at 2:21 pm

    Sounds delicious! I’ m surprised that 2 cups of broth (and no milk or half’ n half) will yield 8-10 servings! Love getting your recipes daily. Thank you!

    Reply
    • Karen says

      March 6, 2019 at 2:40 pm

      There’s a lot of stuff in it. I was surprised at how much it made.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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