1candiced tomatoes10 oz or 2 fresh red tomatoes, diced
2tablespoonsarrowroot flour or corn starch
¼cupfresh parsleychopped 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 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.