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    Home » Mexican

    Instant Pot Corn Poblano Chowder

    Published: Jun 8, 2017 · Modified: Jul 7, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    521 shares
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    Corn Poblano Chowder is an earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes, and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot.

    corn chowder in 3 bowls

    Inspired from Panera Bread's Summer corn chowder recipe, this is my dairy-free vegan version.

    I love buying fresh bi-color sweet corn in the summer! Although frozen sweet corn will work well for this corn chowder, I still love scraping fresh corn kernels and taking out every bit of goodness from the cob. I have used both regular peppers and poblano peppers in this recipe. I have to say that the complex sweetness and subtle heat from poblano peppers make this chowder exceptional!

    corn in the husk and poblano peppers

    After taking out the top layer of the corn kernels, I scrape the cobs again to get any remaining kernels and juices. Then, puree the additional scraped corn and juices with water to give this soup a hearty texture.

    removing corn kernels

    The corn starch or arrowroot powder mixed in water also adds creaminess to this delicious gluten-free and vegan dish. Serve with a side arugula salad or kale salad or a quick sandwich to make a delicious meal that the whole family will enjoy!

    corn poblano soup on two bowls with a salad

    Looking for more recipes with poblano peppers? Try the Chicken Poblano Chilli with easy Instant Pot recipe.

    Here is a video on this easy Corn Poblano Chowder Instant Pot recipe:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Corn Poblano chowder in 3 white bowls
    Print Recipe Pin Recipe Save Saved!
    4.22 from 19 votes

    Corn Poblano Chowder - Instant Pot

    An earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, and potatoes.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Cuisine: American
    Servings: 6
    Calories: 138kcal
    Author: Archana Mundhe

    Ingredients

    • 5 ears of fresh corn husked
    • 1 tablespoon oil
    • 1 poblano pepper diced
    • 1 medium onion finely diced
    • 1 jalapeno seeded and diced
    • 1 large russet potato peeled and diced
    • 1 can diced tomatoes 10 oz or 2 fresh red tomatoes, diced
    • 2 teaspoon salt
    • ¼ teaspoon allspice
    • 2 tablespoons arrowroot flour or corn starch
    • 1 cup water
    • ¼ cup fresh parsley chopped for garnish

    Instructions

    • With a knife cut kernels from the corn. Keep aside.
    • Scrape the cobs again to get any remaining kernels and juices. Puree these with 1 cup of water and keep aside.
    • Turn Instant Pot to Saute mode and heat oil. Add poblano, onion and jalapeno. Mix well. Cook covered with glass lid for 4 to 5 minutes until the onions turn translucent.
    • Add potatoes, tomatoes, pureed corn, corn kernels, salt, and allspice. Add 1 cup of water. Mix well.
    • Close Instant Pot with the pressure valve to sealing. Pressure Cook for 5 minutes. Quick release or Natural release the pressure.
    • Using a stick blender, blend the soup for a few seconds. This step is optional.
    • Mix arrowroot powder or corn starch in water to make slurry. Stir it in the soup and turn Instant Pot to Saute mode. Bring the chowder to a gentle boil. Garnish with fresh parsley. Enjoy hot with a sprinkle of cayenne pepper for additional heat.
    • Note: You can also use celery, green or red peppers in this recipe.

    Video

    Nutrition

    Calories: 138kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Sodium: 890mg | Potassium: 559mg | Fiber: 4g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 38.9mg | Calcium: 45mg | Iron: 2.5mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. asha says

      April 22, 2018 at 8:01 pm

      how many cups of frozen corn should we use if we don't want to do the fresh corn?

      Reply
      • Archana says

        April 23, 2018 at 3:32 pm

        5 to 6 cups of frozen corn

        Reply
    2. Susie Scheidecker says

      August 19, 2019 at 12:04 pm

      Loved the video would love more recipes, thank you.

      Reply
      • Archana says

        August 20, 2019 at 1:38 pm

        Thank you!!

        Reply
    3. Erica Khan says

      October 16, 2019 at 12:58 pm

      Easy and delicious but my corn was sweet and was offsetting to the dish. Is there a non sweet corn variety? Other than that the texture and taste was wonderful got my poblanos straight from the Mexican farmer. I’m going to move over to the other version without the corn.4 stars

      Reply
      • Archana says

        October 16, 2019 at 9:59 pm

        You can try the white corn.

        Reply
    4. Thomas Bowker says

      January 21, 2020 at 5:49 pm

      I roasted the poblano, and added a second. i also threw in a couple roasted cubanelles. it came out nice, especially with a dash of sriracha in my bowl.4 stars

      Reply
      • Archana says

        January 22, 2020 at 11:16 am

        YUM! Love sriracha.

        Reply
        • Tina says

          April 04, 2020 at 4:52 pm

          Your recipe says to add 1 cup of water with the corn flour. Didn’t that too much water ?

          Reply
          • Archana says

            April 04, 2020 at 5:46 pm

            Its not too much water but you can always add less and then add more to get to the consistency you like. Enjoy!

            Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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