Instant Pot Creamy Poblano Corn Chowder
Instant Pot Creamy Poblano Corn Chowder is a rich and comforting soup that combines the smoky essence of roasted poblano peppers with sweet corn and creamy coconut milk. Perfect for chilly evenings or casual gatherings, this chowder is quick to prepare and will have your family and friends asking for seconds. Serve it warm, garnished with fresh cilantro or avocado, for a delightful dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium poblano peppers
- 4 ears corn (or 2 cups frozen corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- Juice of 1 lime
Instructions
- Roast poblano peppers under a broiler until charred. Cover in plastic wrap for 10 minutes to loosen skins, then peel and chop.
- Set Instant Pot to sauté mode. Add oil, then sauté diced onions and minced garlic until translucent.
- Blend roasted poblanos with half of the corn and 1 cup vegetable broth until smooth.
- Combine blended mixture with remaining corn, vegetable broth, coconut milk, and lime juice in the Instant Pot.
- Seal lid and cook on high pressure for 5 minutes.
- Perform a quick release, stir well, and serve garnished with cilantro or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added richness, stir in cream cheese before blending. - Customize by adding proteins like shredded chicken or shrimp. - Swap out corn for diced potatoes or zucchini for a twist.