This Pressure Cooker Seafood Corn Chowder is a restaurant quality Chowder. It is really a cross between a Chowder and a Gumbo and oh so delicious!
Pressure Cooker Seafood Corn Chowder
Pressure Cooker Seafood Corn Chowder
Soup, Stews, Gumbos and Chowders give me such a warm and cozy good feeling. I could eat them all year long, with a nice crusty Country Sourdough Bread. In the Winter months when it is cold outside, I want a warm bowl of juicy goodness. Cold for me is 70 and under. Don’t laugh. Pair that with a good crusty bread and I’m done! The Pressure Cooker allows an all day tasting Chowder in just a few minutes.
This recipe for Chowder was inspired by Allochka Alenushka, who frequently posts delicious looking bowls of Chowder in various Facebook groups. This is something that I have been thinking about doing for quite a while and finally put it together one with some of my favorite seasonings.
If you are wondering what to do with all that Whey from your Homemade Greek Yogurt, use it to make a Big Loaf of my Homemade Crusty Bread. You are going to want to sop up all the delicious broth.
Cast of Ingredients for Pressure Cooker Seafood Corn Chowder
Oh my gosh, oh my gosh, oh my gosh, you are saying. Look at all those ingredients. Take a look at the recipe down below and I bet you have every single spice in your spice pantry. If you like Old Bay, you will love this recipe! If you have already made up a batch of my Homemade Old Bay Seasoning Recipe, just use about 2 Tablespoons in your Chowder.
If there are some vegetables that you don’t care for, just leave them out and/or add something you like. The potatoes give this Pressure Cooker Seafood Corn Chowder a natural thickness, so that at the end, you don’t need to worry about adding a thickener.
Have all your vegetables prepped prior to starting. Peel and chop the carrots into 1-2 inch pieces. Trim the green beans and cut them in half. Cut the bottoms off the mushrooms and slice the mushrooms in half. I prefer Crimini Mushrooms over the plain White Button Mushrooms. Potatoes will turn green, so, after cutting them into cubes. place them in a Bowl of water, to keep them fresh.
Sauté the Onions and Garlic
Make sure to allow your Pressure Cooker cooking pot to fully heat, so that your pot will essentially become non stick. After it is fully heated, then add your butter and Sauté the Onions and Garlic for about three minutes, or until you see a bit of caramelization.
Allow Onions to Caramelize
Don’t worry about the bits stuck to the bottom. They will become unstuck shortly. Allowing the pot to fully heat, will allow the bits to release easily upon deglazing.
Add Broth and Deglaze Pot
Whether you use fresh or frozen Homemade Bone Broth, Bouillon or a boxed Broth/Stock, pour some into the pot and deglaze your pot to remove any brown bits that have stuck to the bottom. You want to make sure the bottom of the pot is free from debris, so use a spatula to scrape it well.
Add in the rest of the Liquid, Vegetables, Sherry and Lemon
Add in the rest of the broth, all the vegetables. I love the taste of the Sherry added to this Chowder. Just add a splash, or more if you like. I like to squeeze in half of the lemon now and the rest after serving the Chowder.
Looking very delicious
You will notice that the potatoes have broken down quite bit, which is good. Rather than using Potato Starch at the end to thicken up the Chowder, or is it a Stew? Hmmmm. Hehehehe… Rather than using Potato Starch, I decided to add some potatoes to act as the thickening agent and add a great taste. I considered calling this “Gumbo,” but was set straight by members of my This Old Gal. 😉
Add Seafood – Shellfish and/or Fish
After your Natural Pressure Release, turn off your Pressure Cooker and hit the Sauté or Browning button. If your Pressure Cooker does not have a Sauté feature, just push any button, so that your pot will heat up a bit, more than it would on just the Keep Warm function.
Add in Scallops, Shrimp (tails on or off), Crab (oh, that would be really good), a Hearty Fish like Mahi Mahi, Orange Roughy, Cod, etc. The heat in the pot will cook the Seafood quickly. Mix it through to cook.
The tails of the shrimp will add some good flavor, so if you don’t mind removing them after cooking, then leave them on for the extra flavor.
Add in the Heavy Cream
In just a few minutes, everything is perfectly cooked. Here is another place where you can decide you own fate. I am not a big creamy soup person. If you are, add more than I recommend in the recipe. I only used 1/2 cup in this whole pot of Chowder. To me, it was perfect. Others might like more.
I also loved it without any cream at all. Before adding the cream, taste and adjust seasonings. The base should taste a little too strong at this point. The cream will lessen and calm the heavy seasoning, so over season if you are going to add more cream than the 1/2 cup.
Pressure Cooker Seafood Corn Chowder with Shrimp and Cod
Here you can see a piece of cod peeking out. If you want to use all Shellfish, that is fine. That is how I like it best! Grab some Homemade Yogurt Whey Crusty Bread and toast, or try this with my Parmesan Garlic Crostini. For another delicious soup recipe, check out my Pressure Cooker Olive Garden Zuppa Toscana.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alpha Armour Salt Box with Spoon
- John Boos Maple Cutting Board with Groove
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- Ball 4 oz Mason Jars
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
This Pressure Cooker Seafood Corn Chowder is a restaurant quality Chowder. It is really a cross between a Chowder and a Gumbo and oh so delicious!
- 1 pound Shrimp, Scallops, Fish, Crab
- 4 Tablespoons Butter
- 1 cup Onion chopped
- 3 cloves Fresh Garlic minced
- 2 cups Corn Kernels
- 2 cups Carrots chopped into 1.5 inch chunks
- 8 ounces Cremini Mushrooms cut in half
- 2 cups String Beans cut in half
- 1 pound Potatoes peeled and cubed
- 32 ounces Chicken Stock/Broth
- 1/4 cup Dry Sherry Wine
- 1 Fresh Lemon
- 1/2 cup Heavy Whipping Cream
- 2 1/2 teaspoons Ground Celery Seed
- 2 1/2 teaspoons Ground Mustard Seed
- 1/4 + 1/8 teaspoon Allspice
- 2 teaspoon Parsley Flakes
- 1/8 +1/16 teaspoon Ground Cardamom
- 1/8 +1/16 teaspoon Ground Cinnamon
- 3/4 teaspoon Paprika
- 3/8 teaspoon Ground Ginger
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 1/2 teaspoons Sea Salt
- 1/8 teaspoon Ground White Pepper
- 1/8 teaspoon Crushed Red Pepper Flakes or to taste
- 2 whole Bay Leaves
Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
Toss in butter, onions and garlic and Sauté for 3 minutes, or until onions begin to slightly brown.
Turn off heat. Add 1/2 cup of broth to pot and deglaze. Add vegetables and all seasonings. Add Sherry and squeeze in 1/2 lemon. Pour in the rest of the broth.
Lock on lid and close Pressure Valve. Cook at High Pressure for 7 minutes. When Beep sounds, allow a full Natural Pressure Release (about 15 minutes).
Select Sauté or Browning and add Shrimp or Scallops and/or Fish. Stir in to hot broth until fully cooked..
Add Cream and heat through.
If you have a jar of my Homemade Old Bay Seasoning Recipe mix, use 2 Tablespoons in place of all the seasonings listed.
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Pressure Cooker Seafood Corn Chowder (Shrimp Stew, Soup, Gumbo)
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Can’t wait to try this. Chowder/Gumbo = chumbo!!
Cindy, hehehehe, Chumbo! Enjoy.
Jill
Jill, it looks like you hit it out of the park with this recipe. I can’t wait to make this. I had all the fixings for tonight’s dinner but I may just put that aside and hit up my local grocery store for the ingredients.
We will have this again soon! Have lots of fish and shrimp left over! Bought about 3 lbs. all together! Didn’t realize it was supposed to be 1 lb. total until I read someone asking you that question. So, something to look forward too again soon! Wanted to tell you that I actually forgot the cream, but we just loved it so now I am not sure if I even want to add it next time! Used dry sherry, was that the right thing? Thanks again for the super recipe!
I was wondering the same and have 3 lbs so I can make this 3 times…. LOL
So .5 C of stock for deglazing but what about the other 28 oz? Along with the Sherry?
If you read the picture instructions it says when to add the rest. I too noticed that it was left out of the printable recipe. But you add it right after you reglaze with the 1/2 cup.
Deglaze* apparently auto correct wants me to reglaze.. not deglaze lol
Upon reading the instructions to your recipe, I noticed that you left out when to add the rest of the broth. Number 3. “Turn off heat. Add 1/2 cup of broth to pot and deglaze. Add vegetables and all seasonings.” Thankfully I read your picture instructions above and caught this. But I’d hate for someone else to miss this part and not add enough liquid.
do you use a total of 1 lb of shrimp, crab or 1 lb each?
Cannot wait to try this.
ALL your recipes are extremely tasty and well adapted to the instant pot.
Thank you!
Do I need to pots to complete this? Looks like I cook the veggies and broth then cook the shrimp and add the broth.
Katherine, the recipe is done in one pot, all at the same time. Jill
Hi Jill. I used this recipe but o shelled and tailed my shrimp and boiled them with old bay and added the broth. In my opinion, you can never add to much heavy whipping cream (or half and half for the meek)!
I am glad you enjoyed this recipe. Jill
This is in the pot now! Unfortunately, the directions don’t say to add the butter. I thought it odd to saute without oil (or butter in this case) and proceeded along without it (silly me). It wasn’t until the ingredients were all in there that my husband asked when to add the butter. I do see, upon further review, that you mention when to add the butter under the picture. You may want to add that step to the recipe card.
We love all of your recipes and can’t wait for this to finish!
It was a big hit with my family, even without the butter!