Instant Pot Corn & Crab Chowder

pressureluckcooking.com

Leslie

2 tbsp of salted butter

1 medium onion, diced (about ½ cup)

Half a red bell pepper, diced (about ⅓ cup)

2 celery stalks, diced (about ½ cup)

1 medium carrot, peeled & diced (about ½ cup)

1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes

3 tbsp of cornstarch + 3 tbsp of water mixed together to form a slurry

3 cups of chicken, garlic or vegetable broth (3 cups of water + 3 tsp of Chicken Better Than Bouillon, but you can also use Garlic or Vegetable)

¼ cup of [Sherry wine}(https://amzn.to/2VCxfhT)

10oz pack of frozen sweet corn kernels (you can add another 5-10oz if you want it super corny - but only add the additional corn after pressure cooking as per the instructions)

2 bay leaves

1 cup of heavy cream or half & half

1 tsp of seasoned salt

½ tsp of ground black pepper

Croutons (I used cornbread style) or oyster crackers, for topping

subheading: GIVE IT CRABS (OPTIONAL):

1 to 2 6oz cans of white or pink crabmeat, drained (optional if you don’t like seafood; you can also absolutely use about a ½ to 1lb of lump crabmeat or the meat from my Crab Legs)

½ to 1 tsp of Old Bay seasoning, for spice

⅛ to ½ tsp of Zatarain’s Concentrated Shrimp & Crab Boil, for a kick (Start with ⅛ tsp and see if the spice level is okay. Do NOT use more than ½ tsp. This stuff is a concentrate and goes a long way and it may become spice overkill!)

Directions at pressureluckcooking.com

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