Poblano Corn Chowder
By :Barbara Schieving
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Votes: 3
Rating: 3.67
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Celery, Corn, Half and Half
Prep Time 10 minutes
Cook Time 4 minutes
Servings
8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery peeled and diced
  • 1 lagre poblano pepper ribs and seeds removed, finely diced*
  • 2 cloves garlic minced
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon thyme dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash red pepper flakes
  • 4 cups potatoes peeled and cubed
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
  • 2 cups half and half
  • 4 cups corn frozen
  • dash hot sauce optional
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Celery, Corn, Half and Half
Prep Time 10 minutes
Cook Time 4 minutes
Servings
8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery peeled and diced
  • 1 lagre poblano pepper ribs and seeds removed, finely diced*
  • 2 cloves garlic minced
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon thyme dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash red pepper flakes
  • 4 cups potatoes peeled and cubed
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
  • 2 cups half and half
  • 4 cups corn frozen
  • dash hot sauce optional
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. 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.
  2. Add poblano pepper and garlic. Cook for 1 more minute.
  3. Add half of the chicken broth, thyme, salt, pepper, red pepper flakes, and parsley to the pot.
  4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes.
  5. 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.
  6. In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until mixture thickens.
  7. Gradually whisk in the remaining chicken broth. Stir in half and half, corn, and potatoes; heat through but do not bring to a boil.
  8. Add a dash of hot sauce, if desired. Garnish with fresh parsley. Enjoy!
4 replies
  1. Jfitz
    Jfitz says:

    Very tasty, fairly easy to make. Kept out tge poblano as I am not for spicy, and it was still very good!!

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