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Corn & Poblano Chowder (Instant Pot)
Ingredients
- 5 ears fresh corn, husked
- 1 Tbsp oil
- 1 poblano pepper, diced
- 1 medium onion, finely diced
- 1 jalapeno, seeded & diced
- 3 stalks celery, diced
- 1 large russet potato, diced
- 14oz can diced tomatoes
- 2 tsp salt
- 1/4 tsp allspice
- 2 Tbsp corn starch
- 2 cups water, divided
- 1/4 cup parsley, chopped
- Cayenne pepper
Instructions
- Cut kernels from corn and set aside for now. Scrape corn again to get any remaining kernels & juices. Puree with 1 cup water and set aside.
- Turn Instant Pot to saute mode and heat oil. Add poblano, onion, jalapeno, celery. Mix well. Cook, covered with a glass lid, 4-5 minutes until onions turn translucent.
- Add potatoes, tomatoes, salt, allspice, corn kernels, pureed corn, and the remaining 1 cup water. Mixe well.
- Close Instant Pot with the pressure valve to sealing. Pressure cook 5 minutes. Natural release the pressure.
- Mix corn starch with 2 Tbsp water. Turn Instant Pot to saute mode and bring soup to a gentle boil. Stir corn starch nixture into the soup.
- Garnish with parsley and a sprinkle of cayenne.