Corn and Poblano Chowder

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Corn and Poblano Chowder
Poblano peppers are popular in Mexican and Southwest cuisine, and they are relatively mild when it comes to their level of spice.
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 8 servings, all-purpose flour, and Chilis Recipe Book by Kelly Jaggers, bay leaf, black pepper, chicken stock, chopped fresh cilantro, contributed, cook 40 min, corn kernels, easy, garlic cloves, ground coriander, ground cumin, heavy cream, I Love My Instant Pot®Soups, instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, medium poblano peppers, medium yellow onion, modern, prep 15 min, pressure cook, pressure cooker recipes, russet potatoes, sauté, soup, soup recipes, stalks celery, Stews, unsalted butter

prep icon Prep Time
15 min
cook icon Cook Time
40 min

serving icon Servings
8 servings
Ingredients
  • 4 tbsp unsalted butter
  • 2 medium poblano peppers
  • 2 stalks celery
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 lb russet potatoes
  • 2 cups Corn kernels
  • 2 cups heavy cream
  • 1/4 cup chopped fresh cilantro
Instructions
  • Press the Sauté button on the Instant Pot® and melt butter. Add poblano peppers, celery, and onion and cook until tender, about 8 minutes. Add garlic, black pepper, cumin, and coriander and cook until fragrant, about 30 seconds.
  • Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.
  • Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.
  • When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in corn and cream. Let chowder stand on the Keep Warm setting for 10 minutes, then discard bay leaf and serve immediately with cilantro for garnish.
Notes
  • PER SERVING
    CALORIES: 379
    FAT: 28g
    PROTEIN: 6g
    SODIUM: 45mgFIBER: 3g
    CARBOHYDRATES: 26g
    SUGAR: 5g
  • *Manual and Pressure Cook buttons are interchangeable
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