Potato Corn Chowder

Colorado Blue Skies & White Snow

Colorado Blue Skies & White Snow

We live at the top of a mountain in Colorado. We’re at an elevation of 9,300 feet. It was 0°F when we woke up.

This, my friends, is soup weather.

It is wool socks, thick sweaters, puffy coats, fire place, soup weather. And I am HERE for it. Yesterday we had veggie minestrone, and tonight is a creamy chowder with potato, corn and poblanos. Thick, cozy, and you won’t even miss the dairy. And some reassurance for those with mild tastebuds: when you take the seeds out of the poblano peppers, they are not spicy at all. The poblano and smoked paprika just give a lovely extra depth of flavor without any heat.

The only real “work” in this recipe is chopping the veggies. Once they’re in the Instant Pot, it’s pretty much done! One pot to clean. 30 minute dinner. Cozy, thick soup. It’s everything we need on days like this!


  • Measure ingredients.

  • Practice knife skills with supervision.

  • Help add ingredients to Instant Pot.

  • Press buttons on Instant Pot… beep beep beep!

  • Whisk cornstarch into water.

  • Safety Note: Only adults should release the steam or lid on a pressure cooker, as the steam can burn little ones!


  • Olive oil

  • 2 garlic cloves, minced

  • 1/2 yellow onion, diced

  • 1 poblano pepper, de-seeded and diced

  • 2 scallions / green onions, diced, white tips and green separated

  • 1 tsp smoked paprika

  • 1/2 tsp celery salt

  • 3 Yukon gold potatoes, diced

  • 2 ears sweet corn, kernels cut off (or one 14 oz can corn kernels)

  • 1 cup soy milk (or dairy milk, for non-vegan)

  • 3 cups vegetable broth (or 1 Tbsp vegetable broth concentrate paste dissolved in 3 cups hot water)

  • 1 Tbsp cornstarch whisked into 1/4 cup water


  1. Set Instant Pot to Saute mode.

  2. Drizzle olive oil into the pot. Wait for the Instant Pot to beep, signaling that it has reached saute temperature.

  3. Add onion, poblano, garlic, scallion whites, celery salt and smoked paprika. Saute for 5 minutes, stirring occassionally.

  4. Whisk in soy milk and veggie broth.

  5. Add potatoes and corn. Stir well to combine.

  6. Seal lid. Set Instant Pot to Manual mode. Adjust time to 11 minutes.

  7. When the Instant Pot has reached pressure, and cooked for 11 minutes, it will beep and show “0”. Allow it to “natural release” for 10 minutes more.

  8. Then carefully release any remaining pressure.

  9. Set the Instant Pot back to Saute mode.

  10. Whisk cornstarch into a small amount of water until well blended. Pour this cornstarch slurry into the soup.

  11. Allow to reach a boil and thicken slightly. Turn off Instant Pot.

  12. For a creamy consistency, either:

    1. Use an immersion blender to blend some (or all) of the soup.

    2. Transfer a few cups of soup to a blender. Do NOT seal the blender lid, but instead allow it to vent, for safety. Blend until pureed. Pour the creamy soup back into the pot.

  13. Serve with green onion slices.