15-30 min4 peopleAmerican

Corn Chowder (or Corn and Crab)

By Ruth McCusker

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4 people

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15-30 min

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Medium

Corn Chowder (or Corn and Crab)
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Recipe Details

Difficulty: Medium

Prep Time: 10 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4 people

Ingredients

  • 2 slices bacon
  • 1 large onion
  • 3/4 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 4 cups chicken broth
  • 1 lb potatoes
  • 1/2 tsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp to 2 tsp hot sauce
  • 3 cups corn
  • 1 tsp sugar
  • 2 tbsp cornstarch
  • 3 tbsp Water
  • Optional: cooked crab meat - as much as you like
  • 1/4 cup to 1 cup heavy cream
This sweet corn chowder is delicious. Adding cooked crab at the end is a great option.

INSTRUCTIONS

  1. Press Saute on the Instant Pot and when the display says Hot, add the bacon if using. Cook until almost crisp and then add the onion, carrot, celery and red pepper. (If you prefer to omit the bacon, use 2 Tbsp butter.) Saute for 2 or 3 minutes and then press Cancel and add the broth.
  2. Deglaze the pot: thoroughly scrape all the browned bits up off the bottom of the pot into the liquid. Add the potatoes, thyme, salt, pepper and hot sauce and close the pot.
  3. Make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the + and - buttons to get to 6 minutes.
  4. When it beeps that it's done, flip the valve to Venting for a quick release and when the pin drops, press Cancel and open the pot.
  5. Press Saute and add the corn and sugar. Bring it to a boil and simmer for a minute or two. Use a potato masher to break up some of the potatoes. If you like a thicker chowder, stir together the cornstarch and water and add about half of it, stirring constantly. Add more if you like it even thicker.
  6. If you are adding crab, stir it in now. Let it cook for just a minute to heat the crab and then press Cancel .
  7. Add as much cream as you like - anywhere from 1/4 to 1 full cup. Taste and add salt and pepper if needed. Serve with a garnish of bacon bits or red peppers. Or, what the heck, just dig in.

Notes

Pressure Cook and Manual buttons are interchangeable.

About the chef

Ruth McCusker

Ruth McCusker

Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.

View All Ruth's Recipes

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