Instant Pot Creamy Shrimp and Corn Chowder

2020-05-24
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • Calories

    264.4
  • Fat

    3.8 g
  • Saturated Fat

    1.5 g
  • Polyunsaturated Fat

    0.6 g
  • Cholesterol

    71.5 mg
  • Sodium

    543.7 mg
  • Potassium

    1,025.0 mg
  • Carbohydrate

    42.3 g
  • Fiber

    5.0 g
  • Sugars

    10.9 g
  • Protein

    17.4 g
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Instant pot creamy shrimp and corn chowder. Very easy and tasty seafood chowder cooked in an electric pressure cooker. You may also like Clam Chowder with Potatoes

Instant Pot Creamy Shrimp and Corn Chowder

To make this recipe in stove top pressure cooker: Ingredients: 2 tablespoons (30 ml) unsalted butter, 2 bacon slices, chopped, 1 medium yellow onion, peeled and chopped, 1 medium yellow bell pepper, stemmed, cored, and diced, 1 tablespoon minced fresh oregano leaves, 2 teaspoons (10 ml) grated lemon zest, 1/2 teaspoon celery seeds, 2 cups (500 ml) low-sodium chicken broth, 1 pound (453.59 g) medium shrimp, peeled and deveined, 1 cup (250 ml) frozen corn kernels, thawed, ½ cup (125 ml) heavy cream

Instructions: In a 6-quart (6 L) stove top pressure cooker, melt the butter over medium heat. Add the bacon and fry until crisp, for about 3 minutes. Stir in chopped onions and bell pepper. Continue cooking and stirring until softened, for a further 3 minutes.

Stir in herbs and grated zest. Cook until aromatic, then pour in chicken broth and mix well. Cover the pot and lock the lid. Set the burner heat to high pressure. When the cooker reaches High Pressure, reduce the burner heat to low. Set the timer to cook for 3 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Set the pressure cooker over medium heat. Stir in the shrimp, corn, and heavy cream. Cook, stirring often, until the shrimp pink, for about 3 minutes.

Using a slotted spoon, remove cooked shrimp and bacon from the pot and transfer to a plate. Using am immersion blender, blend the corn mixture until smooth. Pour creamy chowder into soup bowls. Top with cooked shrimp and bacon.

Instant Pot Creamy Shrimp and Corn Chowder

Ingredients

  • 2 tablespoons butter
  • 2 bacon slices, chopped
  • 1 yellow onion, peeled and chopped
  • 1 yellow bell pepper, cored and diced
  • 1 tablespoon minced fresh oregano leaves
  • 2 teaspoons grated lemon zest
  • 1/2 teaspon celery seeds
  • 2 cups (500 ml) chicken broth
  • 1 pound (480 g) medium shrimp, peeled and deveined
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup (125 ml) heavy cream

Method

Step 1

Melt the butter in a 6-quart (6 L) electric instant pot turned to the browning function. Add the bacon and cook until crisp, for about 3 minutes.

Step 2

Add onions and bell pepper. Continue cooking and stirring until softened, for a further 3 minutes. Stir in minced oregano, lemon zest, and celery seeds. Cook until aromatic, for a further 30 seconds. Pour in the broth and mix well.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to coo for 5 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Unlock and open the lid.

Step 5

Turn the electric cooker to its browning function. Stir in remaining ingredients. Cook, stirring often, until the shrimp pink and firm, for about 3 minutes.

Step 6

Remove cooked shrimp and bacon from the pot and transfer to a large plate. Using an immersion blender, blend the creamy mixture until smooth, then ladle it into soup bowls. Top with cooked shrimp and bacon.

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