Instant Pot Elote Chowder Recipe

If you’re craving big, bold flavor and a taste of summer all year long, you’ll absolutely fall in love with Instant Pot Elote Chowder! Inspired by Mexican street corn (elote), this creamy, sweet-meets-spicy chowder is just the kind of cozy bowl you need, whether it’s blustery cold or you’re just hungry for something new. The best part? Your Instant Pot does most of the work, making this dish both incredibly easy and deeply comforting.

Ingredients You’ll Need

This Instant Pot Elote Chowder uses simple, easy-to-find ingredients, but each one plays a special part in building those classic flavors: creamy, cheesy, sweet, and just a little spicy. Here’s how each item shines and a few tips to help you get the most from your chowder.

• Salted butter: The base of all great chowders, butter brings a comforting richness and helps the vegetables sauté to sweet-soft perfection.
• Yellow onion: Adds gentle sweetness and body as it softens—don’t skip it, as it lays the flavor foundation for your soup.
• Poblano or green bell pepper: Gives subtle, earthy heat that won’t overwhelm; poblano is more traditional, but bell pepper is totally fine for a milder version.
• Jalapeño pepper (optional): For those who like a little bite—leave out if you prefer mild, or remove the seeds for just a touch of heat.
• All-purpose flour: Thickens the soup luxuriously, making sure each spoonful is satisfyingly creamy.
• Chicken or garlic broth: Infuses every bite with savory depth—feel free to use veggie broth for a vegetarian twist!
• Sherry (optional): Adds a delicate splash of acidity and complexity without any boozy notes—if you have it, it’s a lovely touch.
• Baby potatoes, skins-on: They bring creamy texture, natural sweetness, and beautiful color—plus, no need to peel for extra-easy prep.
• Frozen corn kernels: Sweet, crisp kernels pack your chowder with sunshine flavor; frozen works perfectly year-round.
• Heavy cream or half-and-half: For that classic velvetiness; use cream for ultimate richness, or half-and-half for a lighter bowl.
• Cotija cheese: Crumbly, tangy, and totally authentic; Parmesan is a great backup if you can’t find cotija at your store.
• Taco seasoning: Instantly ramps up the depth, warmth, and that hint of chile spice, all in one step.
• Chili powder (optional): Use for garnish or stir right in to dial up the color and flavor.
• Seasoned salt (optional): Adjusts the saltiness and enhances the savory flavor once your soup is done—add to your taste!

Variations

One of the pure joys of Instant Pot Elote Chowder is how easily you can riff on the flavors depending on what’s in your kitchen or who’s coming to dinner. Try swapping in different veggies, dialing up (or down) the heat, and making it your own!

• Vegetarian Version: Swap in vegetable broth and use a vegetarian taco seasoning for a completely meatless, yet filling, chowder—just as flavorful and satisfying!
• Fire-Roasted Corn: Use fire-roasted frozen corn (or char the kernels in advance on your stovetop) for an extra layer of smoky, summery flavor.
• Protein Boost: Stir in shredded rotisserie chicken after pressure cooking for a heartier meal, perfect if you have leftover chicken hanging around.
• Lighter Swap: Substitute half-and-half for the heavy cream, or even use 2% milk for a lighter—but still delicious—chowder experience.

How to Make Instant Pot Elote Chowder

Step 1: Sauté the Veggies

Set your Instant Pot to Sauté (More or High setting), melt the butter until it shimmers, then add the diced onion, poblano or bell pepper, and jalapeño, if using. Sauté the veggies for 3-5 minutes, stirring occasionally, just until soft and fragrant—this unlocks their sweetness and infuses the butter with that delicious peppery aroma.

Step 2: Add the Flour and Broth

Sprinkle in the flour and stir quickly, coating all the vegetables—don’t fret if it looks a bit sticky! Immediately add the broth, then use your spoon to scrape up any browned bits on the bottom; these little bits are pure flavor magic that’ll go straight into your chowder base.

Step 3: Add Potatoes, Corn & Pressure Cook

If you’re using sherry, add it now, then toss in the quartered baby potatoes and frozen corn. Give everything a hearty stir, then lock the Instant Pot lid in place. Set the valve to sealing, cancel the Sauté mode, and pressure cook on High for 5 minutes. When the timer is up, quick release the pressure for perfectly tender veggies and a chowder base that’s ready to finish!

Step 4: Make it Creamy & Cheesy

Hit Cancel, then switch Sauté back on (More/High setting). Once bubbling, pour in the heavy cream or half-and-half, then add crumbled cotija (or Parmesan), taco seasoning, and chili powder if you love a pop of color and gentle heat. Stir to combine—it’ll get deliciously thick and creamy. Taste and adjust seasoning, adding seasoned salt bit by bit to dial in the boldness. Turn the pot off, and get ready to savor!

Step 5: Top & Serve

Ladle your steamy Instant Pot Elote Chowder into bowls, topping each with extra cotija, a dusting of chili powder, and any fresh toppings you love. Dip in your spoon and experience pure comfort—with a little zing!

How to Serve Instant Pot Elote Chowder

Garnishes

The fun of Instant Pot Elote Chowder is going wild with toppings! Classic crumbled cotija, extra chili powder, and a sprinkle of cilantro add that unmistakable “elote” street snack touch. A squeeze of lime brightens the flavors, and thinly sliced jalapeños or hot sauce can bring a little party to your bowl. Don’t forget crunchy tortilla strips—they’re a total game-changer.

Side Dishes

Serve this chowder with warm, crusty bread, corn muffins, or thick slices of jalapeño cheddar cornbread for dunking. A crisp green salad or simple avocado-tomato salad makes a fresh and colorful side that complements the creamy richness of the chowder beautifully.

Creative Ways to Present

For a festive dinner, serve Instant Pot Elote Chowder in mini mugs or shot glasses as an appetizer at parties. Or ladle it into hollowed bread bowls for a seriously show-stopping main course. Add a build-your-own topping bar so everyone gets their perfect bowl—fun for family dinners or casual get-togethers!

Make Ahead and Storage

Storing Leftovers

Instant Pot Elote Chowder keeps beautifully in the fridge. Allow leftovers to cool, then store in an airtight container for up to 4 days. The flavors get even deeper by the next day, so it’s perfect for easy lunches or dinner later in the week.

Freezing

This chowder is freezer-friendly (just wait to add garnishes until thawed and reheated). Portion into freezer bags or containers, leaving room to expand, and freeze for up to 2-3 months. Thaw in the fridge overnight before reheating gently.

Reheating

Gently reheat your chowder in a saucepan over low until hot, stirring often. If it thickens too much after chilling, just add a splash of broth or milk to bring back that luscious, creamy texture—then top as usual and enjoy!

FAQs

Final Thoughts

If you’re ready to shake up your soup game, this Instant Pot Elote Chowder is a must-try. It’s cozy, crazy-flavorful, and guaranteed to bring a little fiesta to your weeknight dinner table—no matter the season. I hope it becomes a new favorite at your house too!

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