Instant Pot Elote Chowder

pressureluckcooking.com

Holly Edwards

4 tablespoons (½ 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 to 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 to 2 teaspoons seasoned salt (optional, see Jeff’s Tips)

Directions at pressureluckcooking.com

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