Instant Pot Seafood Chowder Recipe

• servings: 12 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

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

Directions

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

• Serving Size: 1 bowl
• Calories: 383
• Total Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 173 mg
• Sodium: 763 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 36 g