Description
This Instant Pot Elote Chowder is a creamy and flavorful soup with a Mexican twist. Perfect for a cozy night in or as a starter for a special meal, this chowder is sure to impress with its rich and comforting flavors.
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
- 16–24 ounces frozen corn kernels
- 1 cup heavy cream or half-and-half
- 1 cup crumbled cotija cheese (or grated Parmesan)
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional)
- 1–2 teaspoons seasoned salt (optional, see Jeff’s Tips)
Instructions
- Sauté Vegetables: Add butter to the Instant Pot and sauté onion and peppers until softened.
- Add Flour and Broth: Stir in flour, then add broth, scraping the bottom.
- Cook Potatoes and Corn: Add sherry, potatoes, and corn. Pressure cook for 5 minutes, then quick release.
- Finish Chowder: Stir in cream, cotija cheese, taco seasoning, and chili powder. Adjust seasoning with seasoned salt if needed.
- Serve: Ladle into bowls and top with additional cotija cheese and chili powder.
Notes
- You can adjust the spice level by adding more or less jalapeño, chili powder, or seasoned salt.
- If cotija cheese is unavailable, Parmesan can be used as a substitute.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
