A hearty poblano corn chowder loaded with diced potatoes and sweet corn, spiced up with a poblano chile and a dash of hot sauce.
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.
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.
Poblano Corn Chowder
- 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 (optional)
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.
*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.
More pressure cooker soups you might like: