Home>Recipe>Instant Pot Shrimp and Corn Chowder Recipe

Instant Pot Shrimp and Corn Chowder Recipe Instant Pot Shrimp and Corn Chowder Recipe

Recipe

Instant Pot Shrimp and Corn Chowder Recipe

Written by: Emily Smith

Whipping up this shrimp and corn chowder in my Instant Pot is a breeze! It's creamy, hearty, and packed with flavors that make my taste buds dance. A perfect bowl of comfort!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

I've got this delectable treat up my sleeve - Instant Pot Shrimp and Corn Chowder. A comforting bowl, brimming with succulent shrimp, sweet corn, and a creamy broth; it's a family favorite here. Cooked effortlessly in an instant pot, this chowder gives you more time to enjoy than slave away in the kitchen. I promise you, every spoonful will make you fall in love with it. Ready to try? Let's get cooking!

Ingredients for Shrimp and Corn Chowder

  • Shrimp: Adds a seafood flavor and protein to the chowder, creating a rich and satisfying dish with a delicate texture.
  • Corn: Sweetness and crunch from the corn kernels enhance the overall taste and texture of the chowder, adding a pop of freshness.
  • Onion: Provides a savory base flavor to the chowder, adding depth and complexity to the overall taste profile.
  • Garlic: Infuses a pungent and aromatic flavor into the chowder, enhancing the overall savory notes of the dish.
  • Red bell pepper: Adds a touch of sweetness and a vibrant color to the chowder, elevating both the visual appeal and taste.
  • Chicken broth: Forms the flavorful base of the chowder, infusing it with a rich and savory taste that ties all ingredients together.
  • Heavy cream: Brings a creamy and luscious texture to the chowder, adding richness and depth to the overall dish.
  • Paprika: Provides a subtle smokiness and mild heat to the chowder, enhancing the flavor profile with a hint of spice.
  • Fresh parsley: Adds a fresh and herbaceous note to the chowder, brightening up the dish and providing a pop of color.

Essential Tools for Making This Chowder Recipe

  • Instant Pot: Speeds up cooking time and infuses flavors for a rich chowder in a fraction of the time.
  • Knife: Essential for chopping vegetables, ensuring even cooking and texture in the shrimp and corn chowder.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 cups corn kernels
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Set the Instant Pot to sauté mode and cook the onion, garlic, and red bell pepper until softened.
  2. Add the shrimp and cook until pink.
  3. Stir in the corn, chicken broth, heavy cream, paprika, salt, and pepper.
  4. Close the Instant Pot lid and set to high pressure for 5 minutes.
  5. Once done, do a quick pressure release and stir the chowder.
  6. Serve hot, garnished with chopped parsley.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 22 g | Protein: 28 g | Total Fat: 20 g | Saturated Fat: 11 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 250 mg | Sodium: 820 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 120 mg | Potassium: 560 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 45 mg

Tips for Making Shrimp and Corn Chowder Ahead of Time

Make Ahead Instructions

  • Prepare the chowder as directed but do not add the shrimp.
  • Let the chowder cool completely before storing it in an airtight container in the refrigerator for up to 2 days.
  • When ready to serve, reheat the chowder on the stove, add the shrimp, and cook until the shrimp are pink and cooked through.

Freezing Instructions

  • Cool the chowder completely before transferring it to a freezer-safe container, leaving some room for expansion.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To reheat, thaw the chowder overnight in the refrigerator and warm it on the stove, adding the shrimp and cooking until heated through.

One interesting fact about this instant pot shrimp and corn chowder recipe is that adding a splash of white wine while cooking the shrimp can enhance the overall flavor profile of the dish. It adds a subtle depth that elevates the taste of the chowder. Give it a try next time you whip up this recipe!

Common Questions About Making This Chowder Recipe

FAQ:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them before cooking.
How long does this chowder last in the fridge?
This chowder can be stored in the fridge for up to 3 days in an airtight container.
Can I substitute the heavy cream with a lighter alternative?
You can substitute heavy cream with half-and-half for a lighter version of this chowder.
Is it possible to make this recipe vegetarian?
Yes, you can make this recipe vegetarian by omitting the shrimp and using vegetable broth instead of chicken broth.
Can I add other vegetables to this chowder?
Absolutely! Feel free to customize this chowder by adding vegetables like potatoes, carrots, or celery to suit your taste preferences.

Was this page helpful?