Description
A delicious and creamy Instant Pot Elote Chowder that combines the flavors of Mexican street corn with a comforting chowder. Perfect for a quick and flavorful meal.
Ingredients
Units
Scale
For the Chowder:
- 4 tablespoons (1/2 stick) salted butter
- 1 yellow onion, diced
- 1 poblano or green bell pepper, diced
- 1 jalapeño pepper, diced (optional, see Jeff’s Tips)
- 3 tablespoons all-purpose flour
- 3 cups chicken or garlic broth
- 1 tablespoon sherry (optional)
- 1 pound baby potatoes, skins-on and quartered (see Jeff’s Tips)
- 16–24 ounces frozen corn kernels
- 1 cup heavy cream or half-and-half
- 1 cup crumbled cotija cheese (if you can’t find this, you can use grated Parmesan), plus more for topping
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional), plus more for topping
- 1–2 teaspoons seasoned salt (optional, see Jeff’s Tips)
Instructions
- Sauté Veggies: Add butter to the Instant Pot, sauté onion and peppers until softened.
- Add Flour and Broth: Stir in flour, then add broth and scrape the bottom of the pot.
- Cook Potatoes and Corn: Add sherry, potatoes, and corn. Pressure cook for 5 minutes, then quick release.
- Finish the Chowder: Add cream, cotija cheese, taco seasoning, and chili powder. Adjust seasoning with seasoned salt if needed.
- Serve: Ladle into bowls and top with cotija cheese and chili powder.
Notes
- You can adjust the spice level by adding more or less jalapeño and chili powder.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
