2tablespoonsadobo saucefrom the can of chipotle peppers canned in adobo sauce
½teaspoonsaltadjust to taste
1 and ½poundsred potatoescubed into 1 inch pieces
2tablespoonsliquid from the cooked soup
chopped cilantrofor serving
freshly ground pepperto taste
Instant Pot Instructions
Press the "saute" button on the Instant Pot. Adjust to "normal" (medium heat). Once it reads "hot", add the butter. Add the diced onion and celery to the pot, sauteing until softened, about 5 minutes. Add the corn, garlic, and jalapeno, sauteing for 1-2 minutes more.
Add the vegetable bouillon. Deglaze the pot by stirring in ¼ cup of water to the bouillon.
Stir in the remaining ingredients, except for the coconut cream and flour. Lock the Instant Pot lid in place and set the pressure valve to "sealing". Set the time to 12 minutes on "high pressure". It will take ~10 minutes to come to pressure.
Once the timer is complete, allow the pressure to release naturally for 10 minutes, then release remaining pressure manually.
Carefully remove the lid. Check potatoes for doneness and taste for salt/seasonings. If the potatoes aren't done, cook on high pressure for another 2 minutes then carefully do a quick pressure release.
Turn the Instant Pot back to "saute" on "normal". Add the coconut cream. In a small bowl, whisk together 2 tablespoons flour and 2 tablespoons hot soup liquid to make a slurry. Add the slurry to the Instant Pot, whisking to combine. Continue to simmer for 4-5 minutes, until the soup is thickened.
Stove Top Instructions
Heat a large Dutch oven over medium-high heat. Add butter. Once melted, add the diced onion and celery. Saute until softened, about 5-7 minutes.
Add the fresh corn, minced garlic, and jalapeno, sauteing for 1-2 more minutes or until the garlic is golden and aromatic.
Add the vegetable bouillon, chipotle peppers with adobo sauce, smoked paprika, chili powder, and salt. Stir to combine.
Deglaze the pot by adding a splash of water and stirring to remove any stuck on bits from the bottom of the pot. Add the remaining water and the cubed potatoes.
Bring to a boil over medium-high heat. Reduce to a rapid simmer (bubbles should be popping consistently but not as dramatically as boiling water). Simmer uncovered until the potatoes are tender, about 15 minutes.
Once the potatoes are tender, pour in the coconut cream, stirring to combine.
In a small bowl, whisk together 2 tablespoons flour and 2 tablespoons hot soup liquid to make a slurry. Add the slurry to the Instant Pot, whisking to combine. Continue to simmer for 4-5 minutes, until the soup is thickened.
Garnish with cilantro and freshly ground black pepper. Enjoy!
Corn: Use fresh, frozen, or canned corn. Frozen corn should be thawed before using and canned corn should be drained. If using a fresh corn, you will need ~6 ears. One ear usually has ½ cup corn, or ~3 ounces.
For a more classic corn chowder texture, blend 2-4 cups of the soup in a blender or with an immersion blender instead of thickening with a slurry.
This soup is spicy. To make it more mild, omit the jalapeno and use just 1 chipotle pepper and 1 tablespoon of adobo sauce.
Leftovers: This soup is best within 4-5 days. Keep refrigerated in a closed container. Simply reheat the chowder in a pot on the stove over medium heat until heated through or reheat single servings in the microwave in 2-3 minutes.
Variation: For a more classic corn chowder without the chipotle seasonings, simply omit the chipotle peppers, chili powder, smoked paprika, and adobo sauce. Adjust other seasonings to taste.