Poblano Corn Chowder by Pressure Cooking Today

– 1 tablespoon olive oil
– 1 large onion, diced
– 2 large carrots, peeled and diced
– 2 stalks celery, peeled and diced
– 1 large poblano pepper, ribs and seeds removed, finely diced
– 2 cloves garlic, minced
– 2 14 oz. cans chicken broth
– 1/2 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– dash red pepper flakes
– 4 cups peeled and cubed potatoes
– 3 tablespoons cornstarch
– 3 tablespoons water
– 2 cups half and half
– 4 cups frozen corn
– a dash of hot sauce (optional)

Cook Time: 4 min
Total Time: 20 min