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:

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4.14 from 15 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

Keyword: corn poblano chowder

Servings: 6

Calories: 138kcal

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

• 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 4-5 mins 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. Cook on Manual(Hi) for 5 mins. 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 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.
• 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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