INSTAPOT POBLANO CORN CHOWDER

Summer means lot of incredible fresh sweet corn. Cooked with fresh roasted poblano chile and leeks is a great combination for a Summer chowder that takes only a few minutes to make.

For pantry hacks, you can make this using a small can of diced green chiles and frozen corn. If you don’t have leeks, use a few green onions and a celery rib. Try to find fresh tarragon, there isn’t a substitution here without exceeding that great tarragon flavor profile. O.K., maybe some dry tarragon. Don’t tell my chef friends I told you that! Fresh is always best.

Ingredients:

• 2 tbsp of unsalted butter

• 1 medium leek, white and light green parts only, chopped

• 1 clove of garlic

• 1 medium poblano, roasted, skin and seeds removed, chopped

• 2-3 ears of fresh corn, kernels removed, cobs reserved

• 1 bya leaf

• 2 sprigs of fresh tarragon, stems removed and reserved, leaves chopped for garnish

• 2 cups chicken stock

• 1/4 cup dry sherry

• 1/2 cup half and half

• 2 small Yukon Gold potatoes, peeled, 1/2 inch dice, (about 1 1/2 cups) cooked al dente

• Kosher salt and white pepper

• Chopped fresh tarragon leaves

• Chopped chives

Directions:

• Set Instapot to Saute and add the butter to the pot. Add the chopped leeks and garlic and saute, stirring, for about 4 minutes. Season with salt and white pepper. Do not brown.

• Add the corn kernels and the cobs, the chopped poblano, bay leaf, tarragon stems, and enough stock to cover the corn. Stir to combine. Seal the Instapot and pressure cook for 15 minutes. Let the pressure release naturally. Discard the cobs, tarragon stems, and bay leaf.

• Transfer the mixture to a blender and add the rest of the stock. Blend until smooth. Strain the mixture through a fine metal sieve, pushing it through with a rubber spatula.

• Transfer to a medium saucepan and add 1/2 cup of half and half. Taste and season with salt and white pepper. Add the cooked potatoes and heat through. Serve and garnish with fresh chopped tarragon and chopped chives.