Elote Chowder
Tags: Dinner Instant Pot Mexican Soup
Yield: 6
- 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
- 3 tablespoons (1 packet) taco seasoning
- 1 teaspoon chili powder (optional), plus more for topping
- 1-2 teaspoons seasoned salt (optional, see Jeff’s Tips)
- Add the butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add the onion and peppers and sauté for 3-5 minutes until slightly softened.
- Add the flour and quickly stir to coat the veggies. Add the broth and stir, scraping the bottom of the pot to get any browned bits from the flour up.
- Add the sherry (if using), potatoes and corn. Stir well. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
- Hit Cancel followed by Sauté and Adjust so it's on the More or High setting. Once bubbling add the cream, cotija cheese, taco seasoning, and chili powder (if using). Stir until combined and then hit Cancel to turn the pot off. Taste the soup. If you feel it can use a bit more of a savory touch, add in some seasoned salt (start with 1 teaspoon and adjust to taste - see Jeff's Tips).
- Ladle into bowls and top with additional cotija cheese and chili powder, if desired.
- If using the jalapeño, you can keep it very mild by removing the ribs and seeds inside. If you want this soup with more of a kick, add the ribs and seeds to the pot while sautéing.
- You can also use Idaho/baking/russet potatoes. Just make sure you peel them and cut into cubes or bite-sized pieces.
- To keep this gluten-free, skip the flour an add in a mixed slurry of 3 tablespoons of cornstarch + 3 tablespoons cold water in Step 4 once the pot's bubbling. Then, add in the dairy.
- After stirring in the taco seasoning, taste the soup. If you feel it could be a bit more savory, start with 1 teaspoon of seasoned salt and go up to 2 teaspoons. It’s always best to start with less because you can’t take it back. However, if you got a bit overzealous, you can balance it out by adding more cream and some more broth or water to your liking.
- Now if you want to season this your own way, feel free to! Try out the juice of a lime, Everything But The Elote seasoning from Trader Joe’s and even chorizo or chicken (add after sautéing the veggies in Step 1) and/or shrimp (add after the dairy in Step 4 and once curled and opaque, it’s done). Your chowdah, your rules!
