Go Back

Summer Corn Chowder with homemade corn stock


Corn Stock

  • 4 naked corn cobs
  • 8 cups water
  • 1 yellow onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf

Corn Chowder

  • 5-6 cups corn stock
  • 1 tbsp olive oil
  • 1 small shallot
  • 2 cloves garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 chopped bell pepper
  • 1.5 cups peeled, chopped potatoes
  • 3 cups corn
  • 1 tablespoon cornstarch


Corn Stock

  1. Add corn cobs, peeled chopped onion, salt, pepper and water to your Instant Pot.  

  2. Seal and cook on high pressure for 25 minutes. 

  3. release naturally. 

  4. run the stock through a strainer and separate the liquid from the vegetables. 

  5. Store in an airtight container.  You can freeze the stock or store it in the fridge for up to a week. 

Summer Corn Chowder

  1. Set your Instant Pot to saute. 

  2. Add olive oil, garlic, and shallot.  saute until the shallots are transparent. 

  3. Mix one up of warm corn stock with the cornstarch and put into the instant pot. 

  4. Add celery, carrots, bell pepper and corn 

  5. Add the rest of the corn stock 

  6. Place lid on your instant pot and cook on high pressure for 12 minutes

  7. Let the pressure naturally release 

  8. Open lid and blende the soup together with an immersion blender. 

  9. eat!