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Corn Poblano chowder in 3 white bowls
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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

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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