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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.
- 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
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.
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