Instant Pot Seafood Chowder Recipe

• portions: 12 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1/4 cup butter

1 medium onion diced

1 teaspoon old bay seasoning

1/4 teaspoon thyme

1/4 cup flour

1 stalk celery sliced

1 carrot sliced

1 pound potatoes peeled and cubed

1/2 cup corn

5 cups seafood broth (or chicken broth)

1/2 cup white wine

8 oz white fish cut into chunks, cod/salmon/tilapia/haddock

8 oz scallops

12 oz shrimp peeled and deveined

6 ½ ounce chopped clams canned, drained

2 cups heavy cream

1 tablespoon parsley

Instructions

Saute onion in butter until tender. Add flour, Old Bay seasoning and thyme and saute 2-3 minutes.

Combine all remaining ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.

Pressure cook on manual for 5 minutes, natural pressure release about 10 minutes. Then, blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).

Add heavy cream and seafood, then continue cooking on saute mode, uncovered, for about another 10 minutes (stirring frequently), until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Do not boil.

Stir in parsley and season with salt and pepper to taste.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 383
• Lipides Totaux: 19 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 1 g
• Cholestérol: 173 mg
• Sodium: 763 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 36 g