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.
Servings Prep Time
8servings 15minutes
Cook Time
40minutes
Servings Prep Time
8servings 15minutes
Cook Time
40minutes
Ingredients
  • 4tbsp unsalted butter
  • 2 medium poblano peppersseeded and chopped
  • 2 stalks celerychopped
  • 1 medium yellow onionpeeled and diced
  • 2 garlic clovesminced
  • 1/2tsp black pepper
  • 1/2tsp ground cumin
  • 1/4tsp ground coriander
  • 1/3cup all-purpose flour
  • 4cups chicken stock
  • 1 bay leaf
  • 1lb russet potatoespeeled and diced
  • 2cups Corn kernels
  • 2cups heavy cream
  • 1/4cup chopped fresh cilantro
Instructions
  1. 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.
  2. 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.
  3. Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.
  4. 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.
Recipe Notes

PER SERVING
CALORIES: 379
FAT: 28g
PROTEIN: 6g
SODIUM: 45mgFIBER: 3g
CARBOHYDRATES: 26g
SUGAR: 5g

*Manual and Pressure Cook buttons are interchangeable