Multicooker - Shrimp and Corn Chowder
By :Kate Merker
Print Recipe
Votes: 5
Rating: 4.6
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Corn, Heavy Cream, Shrimp
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 6 slices bacon cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 3/4 pound red potatoes cut into 1/2-inch pieces
  • 4 cups chicken broth low-sodium
  • 6 sprigs fresh thyme
  • 3/4 pound Shrimp peeled and deveined
  • 16 ounces frozen corn thawed
  • 1/2 cup heavy cream or half-and-half
  • fresh flat-leaf parsley chopped, for serving (optional)
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Corn, Heavy Cream, Shrimp
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 6 slices bacon cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 3/4 pound red potatoes cut into 1/2-inch pieces
  • 4 cups chicken broth low-sodium
  • 6 sprigs fresh thyme
  • 3/4 pound Shrimp peeled and deveined
  • 16 ounces frozen corn thawed
  • 1/2 cup heavy cream or half-and-half
  • fresh flat-leaf parsley chopped, for serving (optional)
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Add the bacon and olive oil to the multicooker, press Sear/Sauté, and adjust the timer to 30 minutes. Cook, stirring occasionally, until the bacon is crisp, 6 to 8 minutes. Transfer 2 tablespoons bacon to a paper towel–lined plate and set aside.
  2. Add the onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
  3. Sprinkle the flour over the onion-bacon mixture in the pot. Cook and stir, uncovered, for 1 minute, then stir in the wine and simmer for 1 minute. Press Cancel.
  4. Add the potatoes, chicken broth, and thyme sprigs to the pot. Cover with the lid, press Stew, and adjust the temperature to 175°F and the timer to 20 minutes. Simmer for 13 minutes.
  5. Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 minutes. Press Cancel.
  6. Spoon the chowder into bowls and top with the reserved bacon and parsley (if using).
4 replies
  1. Cajunman22
    Cajunman22 says:

    Dont have the multi cooker have the pressure cooker. Everything turned out great. Onions didn’t burn for me and only put in 1/2 teaspoon of thyme

  2. JadeAmy
    JadeAmy says:

    My husband and i really liked this recipe, it had lots of flavor. The onions did burn for me, but in the end it didnt effect the flavor at all.

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