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
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.
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.
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.
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.
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 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.
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. 😉
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.
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.
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
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Here is the handy printable recipe:
Pressure Cooker Seafood ChowderPrint Pin Rate
- 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 Dried 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.