I made some major changes to the Milk Street Two-Corn Chowder with Green Chili and Scallions recipe. First, I only used one type of corn as I couldn't find hominy in our local store or on Instacart. Second, I used a different green chile – anaheim, similarly due to supply issues. Third, I also used a bag of tiny red-skinned potatoes for the Yukon Gold because also couldn't find those.
But despite these pretty critical changes, this one-corn chowder with (a different) green chili and scallions was delicious. The sweet corn flavor really burst throughout the soup, the potato added a great creaminess and substance, and the scallions a subtly sharp onion flavor. Eating these leftovers was not an issue!
This soup will also be a recipe repeat because it's made in the Instant Pot, which makes it super easy to prepare on a weeknight. Shuck the corn, reserving the leftover cobs, and chop the pepper before adding both to the Instant Pot.
I added some additional frozen corn (didn't measure) at this stage to make up for the lack of hominy. Saute for a bit, then add broth (for me, water with vegetable Better than Bouillon), potatoes, and the reserved corn cobs, broken in half.
After letting the pressure naturally release for 10 minutes, remove the cobs, add some cream, and season to then serve. Can't wait to make this again!
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