Description

Thanks to the magic of the pressure cooker, this Instant Pot Corn Chowder is a game-changer. This recipe delivers a velvety, flavorful chowder packed with sweet corn, tender potatoes, and aromatic vegetables in a fraction of the traditional time. For those who want to take it to the next level, an optional addition of sweet, delicate crabmeat transforms it into a luxurious seafood feast.

Ingredients

For the Corn Chowder

$2$ tbsp Salted Butter
$1$ Medium Onion, diced (about 1/2 cup)
$1/2$ Red Bell Pepper, diced (about 1/3 cup)
$2$ Celery Stalks, diced (about 1/2 cup)
$1$ Medium Carrot, peeled & diced (about 1/2 cup)
$1$ pound Idaho Potatoes, peeled & cubed
$3$ tbsp Cornstarch
$3$ tbsp Water
$3$ cups Chicken, Garlic, or Vegetable Broth
$1/4$ cup Dry Sherry Wine
$1$ (10oz) pack Frozen Sweet Corn Kernels
$2$ Bay Leaves
$1$ cup Heavy Cream or Half & Half
$1$ tsp Seasoned Salt
$1/2$ tsp Freshly Ground Black Pepper
Optional: Cornbread Croutons or Oyster Crackers, for topping

GIVE IT CRABS (Optional Addition)

$6 - 12$ oz Canned or Lump Crabmeat, drained
$1/2 - 1$ tsp Old Bay Seasoning
$1/8 - 1/2$ tsp Zatarain’s Concentrated Shrimp & Crab Boil (use sparingly)

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Instructions

Sauté Aromatics: Set the Instant Pot to “Sauté” on high. Add butter. Once melted, add the onion, bell pepper, celery, and carrot. Sauté for 3 minutes until softened.
Deglaze and Add Ingredients: Pour in the sherry and broth, scraping any browned bits from the bottom of the pot. Stir in the bay leaves, cubed potatoes, and frozen corn.
Pressure Cook: Secure the lid with the valve set to “Sealing.” Cancel the Sauté function, then select “Pressure Cook” (or “Manual”) on High for 5 minutes.
Quick Release: When the time is up, perform a quick release by moving the valve to “Venting.” Once the pin drops, remove the lid and discard the bay leaves.
Thicken the Chowder: Select “Sauté” on high. In a small bowl, whisk the cornstarch and water into a smooth slurry. Stir the slurry into the bubbling chowder and cook for 30 seconds until it thickens. Cancel the Sauté function.
Finish with Cream (and Crab!): Stir in the heavy cream, seasoned salt, and pepper. If adding crab, gently fold in the drained crabmeat, Old Bay, and Zatarain’s Crab Boil. Let it sit for 2 minutes to warm through.
Garnish and Serve: Ladle the hot chowder into bowls and top with cornbread croutons or oyster crackers.

Notes

Sauté for Flavor: Sautéing the aromatics first is a crucial step that builds a deep, savory flavor base for the chowder.
Deglaze the Pot: Scraping up the browned bits from the bottom of the pot (deglazing) not only adds flavor but also helps prevent the Instant Pot from displaying a “Burn” warning.
Smooth Slurry: For a velvety, non-lumpy chowder, ensure your cornstarch and water slurry is completely smooth before adding it to the pot.
Potent Concentrate: The Zatarain’s Crab Boil is extremely potent! Start with the smallest amount (⅛ tsp). You can always add more, but you can’t take it away.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup, Chowder, Main Course, Instant Pot
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380kcal
Sugar: 8g
Sodium: 900mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 70mg