Name: Poblano Potato Corn Chowder
Prep time: 10 min
Cook time: 6 min
Total time: 36 min
Ingredients: 4-6 potatoes of your choice (cut in chunks (peel if desired)); 1/2 cup onion (chopped); 1 roasted poblano (remove seeds) (diced); 2 cups corn (fresh or frozen); 4 cups vegetable broth; 2 tsp rosemary; 1 tsp curry powder; 1 tsp Mrs. Dash seasoning; 2 cups chopped broccoli (optional); pepper & salt or Bragg Aminos (to taste); 1/2 cup plant milk (optional)

Poblano Potato Corn Chowder

This plant-based chowder is filled with lots of potatoes and corn. The roasted poblano pepper gives it an appetizing, spicy kick that will warm your insides. Cooked in a pressure cooker, dinner is on the table in less than 40 minutes.

Course Dinner, Soup

Prep Time 10 minutes

Cook Time 6 minutes

Pressure Build-up 20 minutes

Total Time 36 minutes

Servings 4

Author PlantBasedGal

Ingredients

4-6 potatoes of your choice cut in chunks (peel if desired)
1/2 cup onion chopped
1 roasted poblano (remove seeds) diced
2 cups corn fresh or frozen
4 cups vegetable broth
2 tsp rosemary
1 tsp curry powder
1 tsp Mrs. Dash seasoning
2 cups chopped broccoli optional
pepper & salt or Bragg Aminos to taste
1/2 cup plant milk optional

Instructions

Peel (optional) and chop potatoes and add to pressure cooker
Add onion, roasted poblano and corn. Pour vegetable broth over to cover. Stir.
Add optional chopped broccoli.
Sprinkle with the spices and stir to combine.
Set pressure cooker to 15.0 PSI and timer to 8 minutes. It will take approximated 20 minutes for the pressure to build before the cooking begins.
Allow pressure to release on it's own. Remove lid carefully and stir. With a potato masher, you can mash the potatoes to thicken the chowder. Add the optional plant milk for a creamier soup. Season with pepper and salt or Bragg Aminos.