Corn and Crab Chowder

If you want more potato in there, use half the amount of corn and add one more potato. The amount of liquid can stay the same. Unless you have the world’s largest pressure cooker, then by all means, double it.

Ingredients

2 center-cut bacon slices, chopped

1 cup chopped leek

1 cup chopped red bell pepper

4 cups thawed frozen corn

1 small russet potato, unpeeled and cut into 1/2-inch cubes

2 tbsp unsalted butter

2 tsp kosher salt

1/2 tsp cayenne pepper, or to taste

2 tbsp all-purpose flour

2 cups water

1 lb lump crabmeat

2 cups whole milk

2 tbsp fresh flat-leaf parsley, roughly chopped

Preparation

1. Set the Instant Pot to Sauté on high and allow to preheat. Add the bacon and cook, stirring often, until crisp, about 6 minutes. Transfer to a plate using a slotted spoon. Add the leek and bell pepper to the drippings and cook, stirring occasionally, until slightly softened, 4–5 minutes. Add the corn, potato, butter, salt, and cayenne and stir until the butter melts. Add the flour and stir to combine. Pour in the water and stir to combine.

2. Press Cancel. Secure the lid and set the valve to Sealing. Press Pressure Cook (or Manual) and set to High pressure for 7 minutes.

3. Carefully quick-release the pressure. Remove the lid and turn off the Instant Pot. Add the crab, milk, and parsley and stir to combine. Let stand until the crab is warmed through, about 5 minutes. Ladle into bowls and scatter evenly with the crispy bacon.

Notes

Inspired by EatingWell.