Description
This Poblano Chicken Chowder recipe uses a bunch of shortcuts so you can make it in less than an hour using an Instant Pot (pressure cooker). But it’s not short on flavor. The smoky essence of poblano peppers blend harmoniously with tender chicken, sweet corn and creamy potatoes all wrapped in a luscious broth.
Ingredients
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- 2 tablespoons olive oil
- one large onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 poblano pepper, seeds removed and chopped
- 1 Jalapeno pepper, seeds removed and chopped
- 2 russet potatoes, peeled and chopped
- 1/2 cup baby bella mushrooms, stems removed and chopped
- 4 cloves garlic, minced
- 32 ounces chicken stock or chicken bone broth
- 4 ounces cream cheese
- 16 ounce bag frozen corn (or substitute canned corn)
- 2 cups shredded or chopped cooked chicken
- fresh cilantro or green onion for garnish
Instructions
INSTANT POT OR PRESSURE COOKER DIRECTIONS
- Add olive oil, chopped onion, carrot, celery, poblano and Jalapeno pepper to pressure cooker. Cook on Saute function for about 5 minutes until vegetables have visibly softened.
- Turn off saute function. Add potatoes, mushrooms, garlic, chicken stock and salt and pepper.
- Pressure cook on high for 9 minutes. Release pressure valve.
- (Optional) Use an immersion or traditional blender to blend the soup base if desired. You can also leave it chunky.
- Add four ounces of cream cheese, corn and cooked chicken. Stir until cream cheese is dissolved.
- Top with fresh cilantro or green onion
Notes
STOVETOP DIRECTIONS
Follow same steps as above in a large soup pot on the stovetop. Instead of pressure cooking, simmer the mixture for 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop or pressure cooker
- Cuisine: Mexican