Pressure Cooker Poblano Corn Chowder
A hearty pressure cooker poblano corn chowder loaded with diced potatoes and sweet corn, spiced up with a poblano chile and a dash of hot sauce. You can even prepare it in your Insta Pot!
Poblano peppers are a fairly mild chile pepper, but they add a nice spicy contrast to the sweet corn in this chowder. The chunky potatoes make it a hearty soup perfect for a weeknight meal.
Making Poblano Corn Chowder in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Poblano Corn Chowder!
This is my pressure cooker version of Renee’s Kitchen Adventures Skinny Poblano Pepper Corn Chowder. Although my recipe uses half and half, I eliminated the butter, so I think my version’s still pretty skinny.
I served my chowder with a cheesy chile cornbread made from a coarse cornmeal that gives the cornbread a hearty texture. I’ll post the Cheesy Green Chile Cornbread recipe on Barbara Bakes.
Poblano Corn Chowder
A hearty pressure cooker poblano corn chowder loaded with diced potatoes and sweet corn, spiced up with a poblano chile and a dash of hot sauce.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, peeled and diced
- 1 large poblano pepper, ribs and seeds removed, finely diced*
- 2 cloves garlic, minced
- 2 14 oz. cans chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash red pepper flakes
- 4 cups peeled and cubed potatoes
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 cups half and half
- 4 cups frozen corn
- a dash of hot sauce and fresh chopped parsley for garnish (optional)
Instructions
- Select Saute and add oil to the pressure cooker 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 1 minute more.
- Add 1 can 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 lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 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 remaining can of 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.
Notes
*Roast your poblano before chopping. Coat the chile with a little vegetable oil and heat until it's black and blistered. I used the flame on my gas stove.
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This recipe sounds wonderful. It cries out for the parsley, which is mentioned in the directions but is not on the ingredients list. Could you clarify please?
Apologies if this is a repeat (I am having problems with my computer.)
Hi Rita – I have added fresh parsley to the ingredients list. Enjoy!
Am I able to freeze chowder after I make it? I have never frozen potatoes.
Hi Jane – we often freeze soup with potatoes. The potatoes do breakdown a bit when reheated but we still enjoy it.
This is the best soup!!! Made this last night for me and my parents and we all could not get enough of this wonderful soup. I doubled the amount of poblano (we like the heat) on the recipe. I ate the leftovers for lunch today and will be having the last of the leftovers for dinner tonight. Next time I think I’ll add some crumbled bacon on the top, what do you think?
Oh! My! Goodness!
This is incredible. I just got my instant pot yesterday and this is the first recipe that I’ve tried. We gobbled it all up right away and we are both super sold on this luxury.
The changes we made to the recipe were: no corn (oops, forgot to buy any) , no potatoes (we substituted a couple of sweet potatoes/camote. I would NOT recommend it. They weren’t “bad” but it would have been better without.) , and the only dairy was milk. For the broth, we boiled up the turkey carcass from Thanksgiving.
This was really so delicious that I am going to go to the store right now to buy more poblanos so that I can pack some up for my lunches at work. Thanks for such a winner of a recipe.
Thanks Emily! So nice to hear that it was a big hit. I’m glad you changed it up to suit what you had on hand.
I would like to chorizo to this soup for protein. Any suggestions on when? I assume brown it at the beginning with the veggies?
Hi Erin – sounds like a delicious addition. Yes, I would brown the chorizo with the veggies.
This looks delicious. I just got a pressure cooker and have only used it one time. I have 2 questions regarding this recipe, 1, is the steamer basket required and what size do I need to cube the potatoes?
Thanks for your time and the recipe!
Hi Christi – welcome to the world of pressure cooking! The steamer basket isn’t mandatory, but it does keep the potatoes up out of the water so they steam instead of boil and you’ll get a firm, but tender potato. The potatoes are about 1 inch. Here’s a picture of the potatoes https://www.pressurecookingtoday.com/chucky-potato-cheese-soup/ Enjoy!
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That looks delicious, Barbara-we love chowder….perfect weather for it too. Thanks so much!
Looks amazing Barbara!
I want this for dinner!