Poblano Corn Chowder

By: Barbara Shieving

Poblano Corn Chowder
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, american, Barbara Shieving, black pepper, carrots, celery, chicken broth, contributed, cook 4 min, corn, cornstarch, easy, garlic, gluten free, half and half, hot sauce, less than 15 min, olive oil, onion, poblano pepper, potatoes, prep 10 min, pressure cook, red pepper flakes, salt, soup, thyme, water

prep icon Prep Time
10 min
cook icon Cook Time
4 min

serving icon Servings
8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion
  • 2 large carrots
  • 2 stalks celery
  • 1 lagre poblano pepper
  • 2 cloves garlic
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash red pepper flakes
  • 4 cups potatoes
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
  • 2 cups half and half
  • 4 cups corn
  • dash hot sauce
Instructions
  • Select Saute and add oil to the Instant Pot. When oil is hot, add the onion, carrots, and celery, and cook, stirring occasionally, until tender, about 5 minutes.
  • Add poblano pepper and garlic. Cook for 1 more minute.
  • Add half of the chicken broth, thyme, salt, pepper, red pepper flakes, and parsley to the pot.
  • Put the steamer basket in the pressure cooker pot. Add the diced potatoes.
  • Lock the lid in place, select Manual and adjust to high pressure cooking. Set time to cook for 4 minutes. When timer beeps, turn off pressure cooker, allow natural release for 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  • In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until mixture thickens.
  • Gradually whisk in the remaining chicken broth. Stir in half and half, corn, and potatoes; heat through but do not bring to a boil.
  • Add a dash of hot sauce, if desired. Garnish with fresh parsley. Enjoy!
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