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Instant Pot Corn & Crab Chowder
Ingredients
  • 2 tbsp of salted butter
  • 1 medium onion, diced (about ½ cup)
  • Half a red bell pepper, diced (about ⅓ cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 medium carrot, peeled & diced (about ½ cup)
  • 1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes
  • 3 tbsp of cornstarch + 3 tbsp of water mixed together to form a slurry
  • 3 cups of chicken, garlic or vegetable broth (3 cups of water + 3 tsp of Chicken Better Than Bouillon, but you can also use Garlic or Vegetable)
  • ¼ cup of [Sherry wine}(https://amzn.to/2VCxfhT)
  • 10oz pack of frozen sweet corn kernels (you can add another 5-10oz if you want it super corny - but only add the additional corn after pressure cooking as per the instructions)
  • 2 bay leaves
  • 1 cup of heavy cream or half & half
  • 1 tsp of seasoned salt
  • ½ tsp of ground black pepper
  • Croutons (I used cornbread style) or oyster crackers, for topping
  • subheading: GIVE IT CRABS (OPTIONAL):
  • 1 to 2 6oz cans of white or pink crabmeat, drained (optional if you don’t like seafood; you can also absolutely use about a ½ to 1lb of lump crabmeat or the meat from my Crab Legs)
  • ½ to 1 tsp of Old Bay seasoning, for spice
  • ⅛ to ½ tsp of Zatarain’s Concentrated Shrimp & Crab Boil, for a kick (Start with ⅛ tsp and see if the spice level is okay. Do NOT use more than ½ tsp. This stuff is a concentrate and goes a long way and it may become spice overkill!)
Steps
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