Instant Pot Elote Chowder Recipe

If you adore the flavors of Mexican street corn and crave a comforting soup, this Instant Pot Elote Chowder will absolutely steal your heart! Combining sweet corn, creamy potatoes, tangy cotija cheese, and that signature elote flair, this cozy bowl will make you feel like you’re strolling through a summer fiesta—even on a regular weeknight. You’ll love how the Instant Pot makes everything quick and nearly effortless.

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Ingredients You’ll Need

The lineup for this Instant Pot Elote Chowder is short and sweet but absolutely perfect—every ingredient brings something special, whether it’s creamy richness, a little crunch, that signature elote tang, or gorgeous golden color. Here’s what you’ll need to bring this fiesta to your bowl:

• Salted butter: Adds richness to the base and helps sauté the veggies to fragrant perfection.
• Yellow onion: Lends mellow sweetness and depth to the chowder’s foundation.
• Poblano or green bell pepper: For subtle heat and a boost of vibrant color; poblanos add a hint of smokiness.
• Jalapeño pepper (optional): Bring on the spice! Adjust amount or skip for a milder chowder.
• All-purpose flour: Creates that classic, thick chowder texture by forming a simple roux.
• Chicken or garlic broth: The flavorful liquid base; opt for garlic broth for vegetarian flair or extra punch.
• Sherry (optional): Adds a touch of complexity and sweetness—feel free to skip or substitute with a splash of white wine.
• Baby potatoes, skins-on and quartered: Hold their shape beautifully and offer comforting bite-sized chunks.
• Frozen corn kernels: Frozen corn tastes super fresh and delivers sweetness and color all year round.
• Heavy cream or half-and-half: For responsible decadence and irresistible smoothness.
• Cotija cheese (or grated Parmesan): Cotija gives that authentic elote pop, but Parmesan works in a pinch.
• Taco seasoning: Effortlessly delivers the signature street-corn flavor profile.
• Chili powder (optional): For a touch of warmth and a beautiful garnish finish.
• Seasoned salt (optional): Perfect for adjusting the savory depth at the end—taste and tweak as needed!

Variations

One of my favorite things about Instant Pot Elote Chowder is how easy it is to adapt! You can switch up the ingredients to suit your dietary needs, personal cravings, or whatever you have sitting in your fridge—no special trip required.

• Vegetarian Elote Chowder: Use vegetable or garlic broth (instead of chicken) and skip the sherry for a hearty, meat-free option.
• Extra Protein: Stir in shredded cooked chicken, black beans, or even diced ham for a more filling dinner version.
• Dairy-Free: Swap in coconut cream and a sprinkle of vegan cheese or nutritional yeast to get luscious texture without the dairy.
• Ramped-Up Veggies: Toss in zucchini chunks, diced carrots, or even kale for a nutritional boost and extra color.

How to Make Instant Pot Elote Chowder

Step 1: Sauté the Aromatics

Set your Instant Pot to Sauté and adjust to More or High. Melt the butter, then add the onion and both peppers. Cook everything for 3-5 minutes, stirring occasionally, until the veggies are soft and your kitchen smells absolutely divine. This first step builds a flavorful base you’ll taste in every bite.

Step 2: Make a Roux and Deglaze

Sprinkle your flour over the sautéed veggies and quickly stir to coat. You want the flour lightly golden and no dry streaks—in about a minute. Pour in your broth, scraping up any bits from the bottom to avoid any burn warnings and to boost the chowder’s flavor foundation.

Step 3: Add the Main Ingredients and Pressure Cook

Stir in the sherry (if using), those quartered baby potatoes, and heaps of frozen corn. Give it all a big stir, then secure the lid, set the valve to sealing, and pressure cook on High for 5 minutes. Once done, quick-release the pressure to keep the veggies perfectly tender.

Step 4: Finish with Flavor and Creaminess

Hit Cancel, then Sauté (again on More or High). When the chowder bubbles, add heavy cream, cotija cheese, taco seasoning, and chili powder if you like extra warmth. Stir until creamy and smooth, then taste and adjust with seasoned salt if desired. You’re about to have Instant Pot Elote Chowder heaven!

Step 5: Serve and Garnish

Ladle your gorgeous golden chowder into bowls, top with more crumbled cotija and a dusting of chili powder, and watch everyone’s face light up. Every spoonful is buttery, sweet, savory, and a touch tangy—just like the street corn that inspired it!

How to Serve Instant Pot Elote Chowder

Garnishes

This chowder just begs for a shower of toppings! Try a big handful of crumbled cotija, a sprinkle of chili powder or smoked paprika, chopped cilantro, and maybe a squeeze of fresh lime. For something crunchy, toss on a few crushed tortilla chips—it adds amazing contrast.

Side Dishes

I love serving Instant Pot Elote Chowder with warm, crusty bread (to mop up every drop), or fluffy cornbread for classic comfort. For a lighter touch, a simple green salad with lime vinaigrette brightens up the whole bowl.

Creative Ways to Present

For a fun party twist, serve the chowder in small mugs or shooters as an appetizer, or ladle it into hollowed bread bowls for a cozy, interactive meal. You can even set out a toppings bar so everyone personalizes their bowl—kids love this!

Make Ahead and Storage

Storing Leftovers

If you have extra Instant Pot Elote Chowder (lucky you!), simply let it cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days—the flavors get even better as they mingle.

Freezing

This chowder can be frozen, but keep in mind that dairy-heavy soups may change texture a bit. If you plan to freeze, consider leaving out the cream and cheese, then adding them fresh when reheating for the best texture.

Reheating

To reheat, warm gently on the stovetop over low heat, stirring often—add a splash of cream or broth to loosen if needed. The microwave works, too, but go low and slow, stirring halfway, so the cream doesn’t separate.

FAQs

Final Thoughts

This Instant Pot Elote Chowder is pure magic in a bowl—creamy, sweet, a little smoky, and packed with personality. Don’t wait for cold weather; try it for your next weeknight dinner or as a show-stopper at your next gathering. I can’t wait for you to taste just how special—yet easy—this recipe really is!

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