Shrimp & Corn Chowder


  • 6 slices bacon, cut into ½-inch (13 mm) pieces
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp (15 ml) all-purpose flour
  • ½ cup (120 ml) dry white wine
  • ¾ pound (340 g) red cooking potatoes, cut into ½-inch (13 mm) pieces
  • 4 cups (1 quart or 950 ml) low-sodium chicken broth
  • 6 sprigs fresh thyme
  • ¾ pound (340 g) medium peeled and deveined shrimp
  • 1 package (16 ounces or 454 g) frozen corn, thawed
  • ½ cup (120 ml) heavy cream or half-and-half
  • chopped fresh flat-leaf parsley for serving, optional
  • Add the bacon and olive oil to the cooking pot, pressSear/Sauté and adjust the timer to 30 Minutes. Cook,stirring occasionally, until the bacon is crisp, 6 to 8 Minutes. Transfer 2 tbsp (10 g) bacon to a paper towel–lined plate and set aside.
  • Add the onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 Minutes.
  • Sprinkle the flour over the onion-bacon mixture in the cooking pot. Cook and stir, uncovered, for 1 minute, then stir in the wine and simmer for 1 minute. Press Cancel.
  • Add the cooking potatoes, chicken broth, and thyme sprigs to the cooking pot. Cover with the lid, press Stew, and adjust the temperature to 175°F (79°C) and the timer to 20 Minutes. Simmer for 13 Minutes.
  • Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 Minutes. Press Cancel.
  • Spoon the chowder into bowls and top with the reserved bacon and parsley (optional).
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