Poblano Corn Chowder


  • 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
  • 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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