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    Posted In: Main Entrees, Soups
    June 23, 2021 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Instant Pot Crab and Corn Chowder

    Instant Pot Crab and Corn Chowder

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    This instant pot crab and corn chowder is a blend of crispy bacon, lump crab meat, tender potatoes, and corn. Creamy, flavorful, and super easy to make!

    I love soup recipes, some of my favorites include instant pot chicken noodle soup and spicy chicken tortilla soup.

    instant pot crab and corn chowder in a bowl up close.

    A restaurant by my house makes the most delicious crab and corn chowder ever! I decided to recreate it at home and I’m so glad I did because it turned out amazing. Serve this with crusty bread and you’ll be in heaven.

    Why I Love This Instant Pot Crab and Corn Chowder Recipe

    • It’s sweet, spicy, and comforting all in one.
    • Made with real lump crab meat and fresh corn kernels.
    • Doesn’t require hard-to-find ingredients.
    • A perfect recipe for summer and cold winter months.

    Ingredient Notes

    • Crab – Although I used lump crab meat feel free to use any type of crab.
    • Corn – Fresh, frozen, or canned can be used.
    • Chicken Stock – Vegetable stock or water are both fine substitutions.
    • Potatoes – I used golden potatoes but feel free to use red potatoes instead.
    what goes into crab and corn chowder.

    How To Make Instant Pot Crab and Corn Chowder Step By Step

    1. Press the “saute” function on your 8 qt instant pot. Add the bacon and cook for 4-5 minutes or until crisp. Once the bacon is crisp, remove it from the instant pot and set it aside.
    2. Add the onions and cook for 2 minutes or until translucent. Stir in the garlic and cook for 10 seconds.
    3. Stir in the potatoes, Italian seasoning, cayenne pepper, 1/2 of the corn, and chicken stock. Pop the lid on top, seal the valve, and pressure cook for 10 minutes.
    4. Once the 10 minutes are up, do a quick release.
    5. In a bowl, mix the heavy cream and all-purpose flour until well combined. Add it to the instant pot and stir well.
    6. Press the “saute” function. Cook the chowder for 10-15 minutes or until it thickens. Make sure to stir frequently. Finally, add the crab meat, remaining corn, and bacon. Add lots of salt and pepper and enjoy!
    photo collage with four photos showing how to make instant pot crab and corn chowder.

    Top Tips And Flavor Variations

    • If you’re not a fan of pork bacon, use turkey bacon or simply omit the bacon.
    • Don’t want it spicy? Omit the cayenne pepper. If you like it extra spicy, add jalapeno peppers and red crushed pepper flakes.
    • If you want the bacon to remain crispy, don’t stir it into the soup. Just place it on top of the soup when you serve it.
    • This chowder stays fresh in the refrigerator for up to 3 days. Make sure to place any leftovers in an air-tight container and refrigerate it.
    crab and corn chowder in a bowl up close.

    Can I Make This Vegetarian?

    Yes, of course. Simply omit the crab and bacon and replace the chicken stock with water or vegetable stock.

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    instant pot crab and corn chowder in a bowl up close.

    Instant Pot Crab and Corn Chowder

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 593kcal
    Author: Julie Maestre
    This instant pot crab and corn chowder is a blend of crispy bacon, lump crab meat, tender potatoes, and corn. Creamy, flavorful, and super easy to make!

    Equipment

    • Instant Pot

    Ingredients

    • 8 bacon strips cut into bite-sized pieces
    • 4 ears corn kernels removed (or 4 cups of corn kernels)
    • 1 lb lump crab
    • 1 onion finely diced
    • 3 garlic cloves finely minced
    • 1 tsp Italian seasoning
    • 1/2 tsp cayenne pepper optional
    • 2 potatoes cut into chunks
    • 4 cups chicken stock
    • 2 cups heavy cream
    • 3 tbsp all-purpose flour
    • salt and pepper to taste

    Instructions

    • Press the "saute" function on your 8 qt instant pot. Add the bacon and cook for 4-5 minutes or until crisp stirring frequently. Once the bacon is crispy, remove it from the instant pot and set it aside. 
    • Add the onions and cook for 2 minutes or until translucent. Stir in the garlic and cook for 10 seconds. 
    • Stir in the potatoes, Italian seasoning, cayenne pepper, 1/2 of the corn, and chicken stock. Pop the lid on top, seal the valve, and pressure cook for 10 minutes. 
    • Once the 10 minutes are up, do a quick release. 
    • In a bowl, mix the heavy cream and all-purpose flour until well combined. Add it to the instant pot and stir well. 
    • Press the "saute" function. Cook the chowder for 10-15 minutes or until it thickens. Make sure to stir frequently. Finally, add the crab meat, remaining corn, and bacon. Add lots of salt and pepper and enjoy! 

    Notes

    • Time does not include the time it takes for the instant pot to come to pressure. 
    • I used an 8 qt instant pot. 

    Nutrition

    Calories: 593kcal | Carbohydrates: 25g | Protein: 26g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1095mg | Potassium: 646mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1388IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Main Entrees, Soups

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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