Best 3 Thai Style Corn Chowder In Instant Pot Recipes

Indulge in a culinary journey to Thailand with our collection of authentic Thai-style corn chowder recipes, exclusively crafted for the convenience of your Instant Pot. Embark on a flavor-packed expedition as you discover the harmonious blend of sweet corn, aromatic herbs, and traditional Thai spices in each delectable offering. These recipes cater to a range of dietary preferences, including vegetarian and gluten-free options, ensuring that everyone can savor the vibrant flavors of Thailand. Prepare to tantalize your taste buds with every spoonful of this comforting and satisfying chowder, perfect for a cozy meal or a delightful lunch.

From the classic Thai corn chowder, bursting with the goodness of coconut milk and lemongrass, to the innovative tom yum-inspired version, infused with a spicy and tangy broth, our recipes offer a diverse selection to suit every palate. For those seeking a plant-based delight, the vegetarian Thai corn chowder tantalizes with its rich vegetable broth and an array of colorful veggies. And for those with gluten sensitivities, the gluten-free Thai corn chowder provides a flavorful alternative without compromising on taste.

Each recipe is meticulously crafted to guide you through the cooking process with ease, ensuring a hassle-free culinary experience. Discover the art of balancing flavors as you add a touch of sweetness with corn, a hint of spiciness with chili peppers, and a refreshing sourness with lime juice. Garnish your chowder with fresh cilantro and a sprinkle of roasted peanuts for an explosion of textures and flavors.

So, gather your ingredients, prepare your Instant Pot, and embark on a culinary adventure to the heart of Thailand. Let these Thai-style corn chowder recipes transport you to a world of vibrant flavors and aromatic delights, all in the comfort of your own kitchen.

Let's cook with our recipes!

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

THAI CORN CHOWDER

Thai Corn Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds (optional)
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13 .5-ounce can coconut milk
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

Steps:

Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

INSTANT POT® CORN CHOWDER

Instant Pot® Corn Chowder image

A delicious vegetarian corn chowder made in minutes with the help of an electric pressure cooker.

Provided by My Hot Southern Mess

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 onion, diced
4 cloves garlic, minced
4 cups fresh corn kernels
4 cups peeled and diced potatoes
4 cups vegetable broth
½ teaspoon fresh thyme leaves
½ teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 cup heavy cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 33.6 g, Cholesterol 48.4 mg, Fat 15.2 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 8.8 g, Sodium 569.6 mg, Sugar 5.2 g

Tips:

Use fresh corn: Fresh corn on the cob is best for this recipe, but frozen corn can also be used. If using frozen corn, thaw it before using.
Don't overcook the corn: Corn should be cooked until it is tender, but not mushy. Overcooked corn will lose its flavor and texture.
Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but other vegetables can also be added, such as potatoes, green beans, or peas.
Use a good quality broth: The broth is an important part of this recipe, so it is important to use a good quality broth. Chicken broth or vegetable broth can be used.
Season to taste: The amount of salt and pepper needed will vary depending on personal preference. Taste the soup before serving and adjust the seasonings as needed.

Conclusion:

This Thai-style corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover corn on the cob. The soup is creamy and flavorful, with a slight kick from the red curry paste. It is also packed with vegetables, making it a healthy and satisfying meal.