Instant Pot Elote Chowder

Elote is what Mexican Street Corn is known as. We’re talking a creamy, cheesy sauce slathered on some grilled corn and then topped with some chili powder and maybe more cheese. While I was eating my version the other day, I thought it would make a terrific soup. And so, Elote Chowder was born as easily and deliciously as it is to make!

Elote Chowder
Onion and peppers
Start off with an onion and a pepper or two…
Diced onion and peppers
…and dice those up.
Baby potatoes
Now take some baby potatoes…
Baby potatoes quartered
…and quarter them.
Adding butter to Instant Pot
Let’s get cooking. Add some butter to the Instant Pot and give it some heat.
Melted butter
Once melted…
Adding peppers and onion to pot
…add the peppers and onion.
Sautéing veggies
Sauté for a few minutes until slightly softened.
Adding flour to pot
Add some flour to the pot.
Mixing flour so it's coated on veggies.
Stir quickly until all of the flour is coating the veggies.
Pouring broth into pot
Pour in some broth.
Adding sherry to pot
(Feel free to add in some optional sherry for a flavor booster).
Stirring pot
Stir the pot, making sure the bottom is freed of any flour.
Adding potatoes to pot
Then, add the potatoes…
Adding corn to pot
…and frozen corn kernels to the pot.
Stirring pot.
Give it a good stir. Secure the lid and cook at high pressure.
Post-pressure cooked soup.
When done, it’ll look like this. Okay, let’s put on the finishing touches! Give the pot some heat again.
Adding cream to the pot
Once bubbling, add in some cream…
Adding cotija to the pot
…and crumbled cotija cheese (you can use grated Parmesan if you can’t find cotija).
Stir until well combined.
Adding taco seasoning to pot
Lastly, season it up with a packet of taco seasoning.
Adding chili powder to pot.
Optionally, you can add in some chili powder.
Stirring the pot.
Give everything a good stir until all is totally combined.
Ladle of chowder
Taste the chowder.
Seasoned salt
If you feel you want it a little more savory, feel free to stir in a little seasoned salt to your liking (just don’t overdo it).
Bowl of chowder topped with more cheese and chili powder
Ladle into bowls and top with more cheese and chili powder, if desired.
Man showing chowder
Now grab that spoon…
Man eating chowder
…introduce it to your mouth…
Man reacting happily from chowder
…and have a moment celebrating that fiesta in your mouth. Serve this elote chowder with some my cheesy chicken enchiladas!
Yield: 6

Instant Pot Elote Chowder

Instant Pot Elote Chowder

Elote is what Mexican Street Corn is known as. We're talking a creamy, cheesy sauce slathered on some grilled corn and then topped with some chili powder and maybe more cheese. While I was eating my version the other day, I thought it would make a terrific soup. And so, Elote Chowder was born as easily and deliciously as it is to make! See Jeff’s Tips on additional suggestions.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 2 minutes
Total Time 2 minutes

Ingredients

  • 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
  • 1 packet taco seasoning
  • 1 teaspoon chili powder (optional), plus more for topping
  • 1-2 teaspoons seasoned salt (optional, see Jeff’s Tips)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Ladle into bowls and top with additional cotija cheese and chili powder, if desired.

Jeffrey's Tips

  • 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!

    Reader Interactions

    Comments

    1. Brian P

      Made this last night and it was amazing. I added an extra poblano, and for a finishing touch I did a swirl of Mexican Crema, and topped it with a mild Tejin seasoning. The flavors were almost magical. But definitely an option for Cinco de Mayo, or just a nice summer shower. This will be added to the rotation.

    2. BJ Firestone

      This was delicious. Instead of plain frozen corn, I used roasted frozen corn (Trader Joe’s has it) and instead of the seasoned salt and the limes, I used Tajin Seasoning at the table so everyone could use however much they wanted. I will definitely be making this again.

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