Ultimate Instant Pot Crab and Corn Chowder: Creamy, Flavorful & Easy Recipe

Dive into a bowl of pure comfort with this incredible Instant Pot Crab and Corn Chowder. It’s a harmonious blend of savory crispy bacon, succulent lump crab meat, tender potatoes, and sweet corn, all swimming in a rich, creamy broth. This recipe delivers a luxurious, full-bodied flavor that feels gourmet, yet it’s surprisingly simple and quick to prepare thanks to the magic of your Instant Pot.

If you’re a soup enthusiast like me, you know there’s nothing quite as satisfying as a hearty, homemade bowl. This chowder quickly joined the ranks of my all-time favorites, right alongside comforting classics like my Instant Pot Chicken Noodle Soup and the vibrant kick of Spicy Chicken Tortilla Soup.

A perfectly creamy and rich bowl of Instant Pot Crab and Corn Chowder, ready to be enjoyed.

The inspiration for this recipe came from a local restaurant known for its exquisite crab and corn chowder. I was so captivated by its flavors – the delicate sweetness of the crab, the pop of fresh corn, and the comforting creaminess – that I knew I had to recreate it at home. After some experimentation, I’m thrilled to say it turned out even better than I imagined! Serving this chowder with a side of warm, crusty bread is an absolute game-changer; it’s a culinary experience that will transport you straight to seafood heaven.

Why You’ll Love This Instant Pot Crab and Corn Chowder Recipe

This isn’t just another chowder; it’s a revelation. Here’s why this Instant Pot Crab and Corn Chowder stands out as a must-try dish for any occasion:

A Symphony of Flavors: It’s an exquisite balance of sweet, savory, and a hint of spice, creating a truly comforting and satisfying meal. The natural sweetness of corn and crab marries beautifully with the smoky bacon and a subtle kick from cayenne.
Premium Ingredients, Unforgettable Taste: Crafted with real lump crab meat and fresh corn kernels, this chowder boasts an authentic and superior flavor profile. Using high-quality ingredients makes all the difference in achieving that gourmet taste at home.
Effortless Preparation: Forget about hours slaving over a stovetop. This Instant Pot recipe streamlines the cooking process, allowing you to achieve rich, complex flavors in a fraction of the time, making it perfect for busy weeknights or relaxed weekends.
Accessible Ingredients: You won’t need to hunt for obscure items. All the ingredients are readily available at most grocery stores, ensuring that this delicious chowder is always within reach.
Versatile for All Seasons: Whether it’s a light yet satisfying meal for a warm summer evening (especially with peak fresh corn) or a hearty, warming dish to chase away the chill of winter, this chowder truly shines year-round.
One-Pot Wonder: The Instant Pot acts as your sauté pan and pressure cooker, minimizing cleanup and making the cooking experience even more enjoyable.
Adjustable to Your Palate: Easily customize the spice level or make it vegetarian, ensuring it pleases everyone at your table.

Key Ingredients for the Perfect Chowder

The success of any great chowder lies in the quality and balance of its ingredients. Here’s a closer look at what goes into this delectable Instant Pot Crab and Corn Chowder and how you can adapt it to your preferences:

Crab: While I highly recommend using lump crab meat for its impressive chunks and delicate flavor, don’t hesitate to use other types of crab if lump is unavailable or outside your budget. Backfin crab meat works wonderfully, offering a good balance of flavor and texture. Claw meat is another option, providing a stronger “crabby” flavor that some prefer. You can use fresh, pasteurized, or even high-quality canned crab meat (ensure it’s well-drained). Avoid imitation crab for the best flavor experience.
Corn: The beauty of this recipe is its flexibility with corn. Fresh corn kernels, especially when in season, offer unparalleled sweetness and a delightful crunch. However, frozen corn is a fantastic year-round alternative, often flash-frozen at its peak ripeness, retaining much of its flavor. Even canned corn (drained) can be used in a pinch, though it might be slightly softer in texture.
Chicken Stock: This forms the flavorful base of our chowder. Chicken stock provides a richer depth than water, but vegetable stock is an excellent substitute for a vegetarian version or if you prefer a lighter flavor. If you only have water, you can use it, but consider adding a bouillon cube or extra seasoning to boost flavor.
Potatoes: I opted for golden potatoes (like Yukon Golds) because they become wonderfully tender and creamy, contributing to the chowder’s luxurious texture while holding their shape well. Red potatoes are also a great choice, offering a slightly firmer texture that holds up well under pressure cooking. Russet potatoes can also be used, but they might break down more and create a thicker consistency.
Bacon: Crispy bacon bits add a crucial layer of smoky, salty flavor and a delightful textural contrast. The rendered bacon fat also serves as a fantastic base for sautéing the aromatics.
Aromatics (Onion & Garlic): Finely diced onion and minced garlic are essential for building a robust flavor foundation. They add sweetness and a pungent aroma that permeates the entire chowder.
Italian Seasoning: A blend of classic Italian herbs, it adds an aromatic, savory depth to the chowder.
Cayenne Pepper: This is optional but highly recommended for a subtle warmth and a touch of kick that elevates the dish without overpowering the delicate crab flavor. Adjust to your preference!
Heavy Cream & All-Purpose Flour: This duo creates the signature creamy, thick consistency of a classic chowder. The flour acts as a thickening agent, ensuring a smooth, rich broth.
Salt and Pepper: Essential for seasoning and bringing out all the flavors. Always taste and adjust at the end!

Gathering all your fresh ingredients is the first step to a delightful chowder.

How To Make Instant Pot Crab and Corn Chowder Step By Step

Creating this rich and creamy chowder in your Instant Pot is incredibly straightforward. Follow these steps for a perfect result every time:

Sauté the Bacon: Begin by pressing the “Sauté” function on your 8-quart Instant Pot. Add the bacon, cut into bite-sized pieces, and cook for 4-5 minutes, stirring frequently, until it’s wonderfully crisp. This step not only cooks the bacon but also renders its fat, which will infuse your chowder with incredible flavor. Once crispy, remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Sauté the Aromatics: Add the finely diced onions to the hot Instant Pot and cook for about 2 minutes, or until they become translucent and softened. Next, stir in the minced garlic and cook for just 10 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. The residual bacon fat will add a beautiful depth to these aromatics.
Pressure Cook the Base: Stir in the chunks of potatoes, Italian seasoning, cayenne pepper (if using), half of the corn kernels, and the chicken stock. Give everything a good stir to combine. Secure the lid on your Instant Pot and ensure the valve is sealed. Select the “Pressure Cook” or “Manual” setting and cook on High Pressure for 10 minutes. This time is perfect for ensuring the potatoes are tender without becoming mushy.
Quick Release: Once the 10 minutes of pressure cooking are complete, perform a quick release of the pressure. Carefully turn the valve to the “Venting” position and allow all the steam to escape before opening the lid.
Prepare the Thickener: While the Instant Pot is releasing pressure, in a small bowl, whisk together the heavy cream and all-purpose flour until they are thoroughly combined and no lumps remain. This slurry is key to achieving a smooth, creamy chowder.
Thicken and Finish: Add the cream and flour mixture to the Instant Pot and stir it in well. Press the “Sauté” function again. Cook the chowder for 10-15 minutes, stirring frequently, until it thickens to your desired consistency. The constant stirring helps prevent the chowder from sticking to the bottom. Finally, gently fold in the lump crab meat, the remaining corn, and the reserved crispy bacon. Season generously with salt and black pepper to taste. Serve immediately and savor every spoonful!

A visual guide to the simple steps of making this delicious Instant Pot Crab and Corn Chowder.

Top Tips and Delicious Flavor Variations

To ensure your Instant Pot Crab and Corn Chowder is always a showstopper, and to help you customize it to your exact taste, consider these helpful tips and creative variations:

Bacon Alternatives: If pork bacon isn’t your preference, turkey bacon can be used for a leaner option, though it won’t render as much fat. For a completely bacon-free chowder, simply omit it. You could also experiment with a small amount of smoked ham or plant-based bacon for a different smoky note.
Adjusting the Spice Level: If you prefer a milder chowder, simply omit the cayenne pepper. For those who crave extra heat, consider adding finely diced jalapeño peppers along with the onions, or a pinch of red crushed pepper flakes when you add the seasonings. A dash of your favorite hot sauce at the end can also add a quick burst of flavor.
Keeping Bacon Crispy: For maximum crunch and texture contrast, hold off on stirring the crispy bacon into the soup until just before serving. Instead, garnish each bowl individually with the bacon bits right before it hits the table. This prevents the bacon from getting soggy in the hot chowder.
Storage and Reheating: This delicious chowder keeps beautifully! Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk or stock if it has thickened too much in the fridge. Freezing cream-based soups can sometimes alter the texture, so it’s generally best enjoyed fresh or refrigerated.
Serving Suggestions: Beyond crusty bread, this chowder pairs wonderfully with oyster crackers, a light green salad, or even a side of homemade cornbread. A squeeze of fresh lemon juice just before serving can brighten all the flavors.
Enhance with Fresh Herbs: A sprinkle of fresh parsley, chives, or dill right before serving adds a burst of color and a fresh herbal note that complements the seafood.
Add a Splash of Sherry: For an even more sophisticated flavor, a tablespoon or two of dry sherry or white wine can be added after sautéing the garlic, allowing it to deglaze the pot and add a nuanced depth.

Indulge in the rich texture and vibrant flavors of this homemade crab and corn chowder.

Can I Make This Instant Pot Chowder Vegetarian?

Absolutely! This recipe is incredibly versatile and can easily be adapted to be vegetarian-friendly without sacrificing flavor. To make it vegetarian, simply omit the crab meat and bacon. Replace the chicken stock with an equal amount of high-quality vegetable stock or even water (though vegetable stock will offer more flavor depth). For added plant-based protein and heartiness, consider adding chickpeas, white beans, or even some plant-based sausage to the chowder. Sautéed mushrooms can also provide a wonderful umami flavor and meaty texture, enhancing the overall richness of the vegetarian version.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is invaluable! And consider following me on Facebook, Instagram, or Pinterest for more delicious recipes and cooking inspiration!

5 from 2 votes

Instant Pot Crab and Corn Chowder

By Julie Maestre

This Instant Pot Crab and Corn Chowder is a decadent blend of crispy bacon, tender lump crab meat, creamy potatoes, and sweet corn. It’s incredibly flavorful, comforting, and remarkably easy to prepare for a gourmet-like meal at home!

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Servings: 6

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Equipment

Instant Pot

Ingredients

▢ 8 bacon strips , cut into bite-sized pieces
▢ 4 ears corn , kernels removed (or 4 cups of corn kernels)
▢ 1 lb lump crab meat
▢ 1 onion , finely diced
▢ 3 garlic cloves , finely minced
▢ 1 tsp Italian seasoning
▢ 1/2 tsp cayenne pepper , optional
▢ 2 golden potatoes, cut into chunks
▢ 4 cups chicken stock
▢ 2 cups heavy cream
▢ 3 tbsp all-purpose flour
▢ salt and freshly ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

Press the “Sauté” function on your 8-quart Instant Pot. Add the bacon, cut into bite-sized pieces, and cook for 4-5 minutes, stirring frequently, until crisp. Once the bacon is crispy, remove it from the Instant Pot with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the finely diced onions to the pot and cook for 2 minutes or until translucent. Stir in the minced garlic and cook for an additional 10 seconds until fragrant.
Stir in the chunks of potatoes, Italian seasoning, cayenne pepper (if using), half of the corn kernels, and the chicken stock. Pop the lid on top, ensure the valve is sealed, and pressure cook for 10 minutes on High Pressure.
Once the 10 minutes of pressure cooking are up, perform a quick release of the pressure by turning the valve to the “Venting” position.
In a small bowl, whisk together the heavy cream and all-purpose flour until well combined and smooth. Add this mixture to the Instant Pot and stir well.
Press the “Sauté” function again. Cook the chowder for 10-15 minutes, stirring frequently, until it thickens to your desired consistency. Finally, gently stir in the lump crab meat, the remaining corn, and the reserved crispy bacon. Add lots of salt and freshly ground black pepper to taste, and enjoy your delicious chowder!

Notes

Time does not include the time it takes for the Instant Pot to come to pressure.
I used an 8-quart Instant Pot for this recipe.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Course: Entree

Cuisine: American

Servings: 6

Calories: 593

Keyword: Bonefish Grills Crab and Corn Chowder, Crab and Corn Chowder, Instant Pot Crab and Corn Chowder, Creamy Crab Chowder, Easy Seafood Chowder

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