Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder.
This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
Select HIGH temperature setting and allow to preheat.
Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes.
Transfer bacon to a plate using a slotted spoon.
Add corn, potato, butter, salt, and cayenne; stir until butter melts.
Add flour; stir to combine.
Add water, and stir to combine.
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 7 minutes.
(It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position and let steam fully escape.
(This will take 1 to 2 minutes.)
Remove lid from cooker; turn cooker off.
Add crab, milk, and parsley to cooker; stir to combine.
Allow mixture to stand until crab is warmed, about 5 minutes.
Ladle evenly into 10 bowls; sprinkle evenly with bacon.
Tips
Prep tip: It’s important to remove any stray bits of shell from the crabmeat.
Spread the crabmeat on a baking sheet, and place it under the broiler for 45 seconds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
