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Corn and Crab Chowder - Instant Pot Recipe

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This recipe for Corn and Crab Chowder - Instant Pot is from Akada Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp salted butter
4 strips bacon cut into pieces (optional)
1 med onion diced (1/2 cup)
1/2 red bell pepper diced (1/3 cup)
2 celery stalks diced (1/2 cup)
1 med. carrot peeled & diced (1/2 cup)
1 lab potatoes (about 2 potatoes) peeled & cut into small cubes
3 cups chicken, garlic or vegetable broth
1/4 cup Sherry
10 oz frozen corn
2 bay leaves

3 Tbsp cornstarch with 3 Tbsp water mixed together to form a slurry
5 - 10 ox extra frozen corn (optional)
1 cup heavy or half and half cream
1 tsp seasoned salt
1/2 tsp ground pepper
Croutons (optional)
1-2 cans of white or pink crabmeat drained or 1/2 to 1 lb of crabmeat or 1 package artificial crab (optional)
1/2 to 1 tsp Old Bay seasoning
1/8 to 1/2 tsp Zatarain’s Concentrated Shrimp & Crab Boil (optional)
Directions:
Directions:
Set instant pot to Sauté (high) & melt butter. Fry bacon in butter until just cooked.
Add onion, bell pepper, celery & carrot. Sauté for 2 minutes
Add broth, sherry, bay leaves, potatoes & corn. Stir well.
Secure the lid and Pressure cook on high for 5 minutes. Quick release & remove bay leaves.
Sauté on high and bring to a boil.
Stir in cornstarch slurry and let bubble for 30 seconds. Add extra corn & crab now.
Turn to “Keep Warn” & add heavy cream, seasoned salt & pepper, Old Bay & other optional spices.
Let warm for 2 minutes.
Ladle into bowls & serve.

 

 

 

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