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!
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.
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
- 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.
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.
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!
Lisa M Gurule
This sounds amazing!
Laura
This Is Amazing!!!!! Soooo good!
Thank you!
Ken
It is!
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.
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.
Vicki
I have never used the Tajin seasoning. How much would you use to begin with?
Leslie
Warner Robins, GA also has a Buc-ee’s. It opened about a year ago. I just love that place! It’s huge and usually very crowded. Great selection of gourmet foods, too, and all the usual Buc-ee’s merch. There’s never a dull moment when you stop at Buc-ee’s!
I love your website and recipes, have two of your books. I’m learning how to make stuff in my Instant Pot. I have a 6qt and a 3qt.
Cathy Sanford
Jeffrey, this was really good. I used fresh corn and added bacon. All of the cheese in the world will not dissuade my husband from having meat in a main dish. And the prep time took much longer for me. Also, I used Penzey’s taco seasoning instead of a seasoning packet.
Amy
Can this be frozen?
Kevin Meech
Made this last night. Fantastic recipe! I added shredded chicken to it and next time will tone down the seasoned salt as it was a little too salty for my wife and I. We toned it down however, by adding another cup of milk. Per my wife’s suggestion, next time I make this, I will try adding a can of diced tomatoes as another alternative.
KG
Soooo good! I love elote and this soup was everything I was hoping it would be. Next time I might buy a lime to squeeze over it before serving but otherwise I wouldn’t change a thing.
Ken
This is absolutely fantastic and the basic recipe can be adapted in so many ways. In place of corn I’ve used broccoli, celery, and other veggies.
Cathy
Sounds awesome. It would be helpful if you would include nutritional information. Many of us need to monitor our sodium and cholesterol. Thx.
Maeghan Gerloff
Could this be done in the crock pot as well? I really love this recipe!
Sheran Maxwell Simo
This was a crowd pleaser! What a great dish! Will certainly make it again! Thank you!
Jeffrey
I do aim to please!
Jennifer Menough
Can this be frozen do you think? I’d love to make a big pot of it and then freeze in portions
Jeffrey
Sure!
Barb
will the chorizo cook in the pot?
Tracy G Greenfield
Made this and it’s so good. Will make it again! I also used Trader Joe’s frozen roasted corn. I subbed half of the potatoes with Trader Joe’s frozen Mexican cauliflower rice. I think it would be nice with a little cilantro and lime at the end. I topped it with shredded pepper jack cheese. Yum!!!
Kim Thoreson
I literally just finished making this and when I tasted it, my eyes rolled back in my head and all I could get out was OH MY GAWD. This is amazing
Michelle Bidart
Great recipe!
I added cumin, coriander, lime and cilantro
Bridget Muccio
Made this to go along with the Mexican Pork tacos. It has sooooooo many levels of flavor. Absolutely delicious!!
Jeffrey
SOUPerb!
Karen Sizemore
I love this!! I thought I had taco seasoning, I always have taco seasoning, nope all out. But I did have a sweet and smokey chipolte chili seasoning, so i added that, only half a packet, wasn’t sure how it would taste….ended up throwing in the whole packet full. It’s amazing. Thank You Thank You!!!