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Let me share my go-to instant pot recipe for those busy weeknights when I crave something comforting yet quick. This shrimp and corn chowder hits all the right notes – creamy, savory, and packed with flavor. I stumbled upon this gem while experimenting with my pressure cooker, and it's become a family favorite. Rich cream, tender shrimp, sweet corn, plus a kick of paprika create a harmonious blend that'll warm you from inside out. Best part? It's ready in under 30 minutes!
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.
Read more: Instant Pot Corn Chowder Recipe
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.
Instant Pot Shrimp and Corn Chowder Recipe
Equipment
- Instant Pot
Ingredients:
Main 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
Read more: Instant Pot Chicken Corn Chowder Recipe
Instructions:
- Set the Instant Pot to sauté mode and cook the onion, garlic, and red bell pepper until softened.
- Add the shrimp and cook until pink.
- Stir in the corn, chicken broth, heavy cream, paprika, salt, and pepper.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Once done, do a quick pressure release and stir the chowder.
- Serve hot, garnished with chopped parsley.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Creamy Corn Chowder Recipe
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!
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