Shrimp & Corn Chowder

By: Instant Culinary Team

Shrimp & Corn Chowder
cuisine icon Keywords
(1 quart or 950 ml) low-sodium chicken broth, 4 servings, all-purpose flour, bacon, chopped, chopped fresh flat-leaf parsley for serving, cook 40 min, cut into ½-inch (13 mm) pieces, dry white wine, duo crisp tested, extra-virgin olive oil, freshly ground black pepper, heavy cream or half-and-half, Instant Culinary Team, instant pot tested, kosher salt, medium onion, medium peeled and deveined shrimp, optional, package (16 ounces or 454 g) frozen corn, pork, potato, prep 15 min, sprigs fresh thyme, thawed

prep icon Prep Time
15 min
cook icon Cook Time
40 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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