Recipe
Instant Pot Shrimp and Corn Chowder Recipe
Published: April 1, 2024
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!
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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.
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!
Read more: Instant Pot Creamy 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.
Common Questions About Making This Chowder Recipe
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:
- 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.
Read more: Instant Pot Thai Coconut Shrimp Recipe
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.
