Instant Pot Corn Poblano Chowder

Corn Poblano Chowder – 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.

Inspired from Panera Bread’s Summer corn chowder recipe, this is my dairy-free 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!

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.

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

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.

4.1 from 11 votes

Print

Corn Poblano Chowder - Instant Pot

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

An earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, and potatoes.

Course: Soup

Cuisine: American

Keyword: corn poblano chowder

Servings: 6

Calories: 138 kcal

Author: Archana Mundhe

Ingredients

• 5 ears of fresh corn husked
• 1 tbsp cooking 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 tsp salt
• 1/4 tsp allspice
• 2 tbsp arrowroot flour or corn flour mixed in 1 cup of water
• 1/4 cup fresh parsley chopped for garnish

Instructions

1. With a knife cut kernels from the corn. Keep aside.
2. Scrape the cobs again to get any remaining kernels and juices. Puree these with 1 cup of water and keep aside.

3. Turn Instant Pot to Saute mode and heat oil. Add poblano, onion and jalapeno. Mix well. Cook covered with glass lid for 4-5 mins until the onions turn translucent.

4. Add potatoes, tomatoes, pureed corn, corn kernels, salt, and allspice. Add 1 cup of water. Mix well.
5. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 5 mins. Quick release or Natural release the pressure.
6. Using a stick blender, blend the soup for a few seconds. This step is optional.

7. Mix arrowroot powder or corn starch slurry 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.

8. Note: You can also use celery, green or red peppers in this recipe.

Recipe Video

Nutrition Facts

Corn Poblano Chowder - Instant Pot

Amount Per Serving

Calories 138 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 890mg39%

Potassium 559mg16%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 7g8%

Protein 4g8%

Vitamin A 530IU11%

Vitamin C 38.9mg47%

Calcium 45mg5%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Chec