Poblano Corn Chowder
8 servings, american, Barbara Schieving, black pepper, carrots, celery, chicken broth, contributed, cook 4 min, corn, cornstarch, easy, garlic, gluten free, half and half, hot sauce, less than 15 min, olive oil, onion, poblano pepper, potatoes, prep 10 min, pressure cook, red pepper flakes, salt, soup, thyme, water
Ingreadient
- 1 tablespoon olive oil
- 1 large onion
- 2 large carrots
- 2 stalks celery
- 1 lagre poblano pepper
- 2 cloves garlic
- 3 1/2 cups chicken broth
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash red pepper flakes
- 4 cups potatoes
- 3 tablespoons cornstarch
- 3 tablespoons Water
- 2 cups half and half
- 4 cups corn
- dash hot sauce
Direction
- 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.
- Add poblano pepper and garlic. Cook for 1 more minute.
- Add half of the 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 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.
- 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 the remaining 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. Enjoy!
