Instant Pot Summer Corn & Crab Chowder

Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.

Ingredients

  • 2 center-cut bacon slices, chopped
  • 1 cup chopped leek
  • 1 cup chopped red bell pepper
  • 4 cups thawed frozen corn or fresh corn kernels (4 ears)
  • 1 small russet potato, unpeeled and cut into 1/2-in. cubes
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1 pound fresh lump crabmeat, drained and picked over
  • 2 cups whole milk
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.

Step 2

Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)

Step 3

Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls; sprinkle evenly with bacon.

Tips

Prep tip: It’s important to remove any stray bits of shell from the crabmeat. Spread the crabmeat on a baking sheet, and place it under the broiler for 45 seconds. The meat will barely get warm, but the shells will turn bright orange so you can pick them out easily.

Nutrition Facts

Serving Size: about 1 cup Per Serving: 200 calories; 7 g total fat; 3 g saturated fat; 657 mg sodium. 21 g carbohydrates; 2 g fiber; 7 g sugar; 15 g protein;

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