Smoky Seafood Chowder
By :Williams Sonoma Book 2
Print Recipe
A hearty chowder is as delicious on a warm summer afternoon paired with a glass of rosé as it is on a chilly fall night served with a pint of beer. Tuck in with a slice of crusty bread for the ultimate seafood-lover’s meal. If you’d like to leave out the bacon, cook the onion and celery in 2 tablespoons of canola oil instead—keep in mind that the overall flavor will be slightly less smoky and rich but still wonderfully delicious.
Votes: 9
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Clams, Onion, White Wine
Prep Time 15 minutes
Cook Time 23 minutes
Servings
6 servings
Ingredients
  • 2 slices thick-cut applewood-smoked bacon chopped
  • 1 yellow onion finely chopped
  • 2 ribs celery sliced
  • 1 cup white wine
  • 1 lb Yukon gold potatoes cut into 1-inch pieces
  • 4 cups chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 lbs fresh clams
  • 1/2 cup Water
  • 1 lb thick white fish, such as halibut or cod skinned and cut into 2-inch
  • 1 1/2 cups frozen or fresh corn kernels
  • 3/4 cup heavy cream
  • 1/2 lb hot-smoked salmon skinned and broken into 2-inch pieces
  • 1/2 lb medium shrimp peeled and deveined
  • Chopped chives and crusty bread for serving
Course Main Course
Cuisine Modern
Difficulty Medium
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Clams, Onion, White Wine
Prep Time 15 minutes
Cook Time 23 minutes
Servings
6 servings
Ingredients
  • 2 slices thick-cut applewood-smoked bacon chopped
  • 1 yellow onion finely chopped
  • 2 ribs celery sliced
  • 1 cup white wine
  • 1 lb Yukon gold potatoes cut into 1-inch pieces
  • 4 cups chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 lbs fresh clams
  • 1/2 cup Water
  • 1 lb thick white fish, such as halibut or cod skinned and cut into 2-inch
  • 1 1/2 cups frozen or fresh corn kernels
  • 3/4 cup heavy cream
  • 1/2 lb hot-smoked salmon skinned and broken into 2-inch pieces
  • 1/2 lb medium shrimp peeled and deveined
  • Chopped chives and crusty bread for serving
Votes: 9
Rating: 5
Rate this recipe!
Instructions
  1. Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Transfer to a paper towel–lined plate. Add the onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened, about 5 minutes. Add 1/2 cup of the wine and cook for 1 minute. Press the Cancel button to reset the program.
  2. Add the potatoes, bacon, stock, and 1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
  3. Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining 1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that failed to open. Set aside.
  4. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Press the Cancel button to reset the program.
  5. Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.
  6. To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.
6 replies
  1. Dancytm
    Dancytm says:

    This was delicious! My husband and I tried to resist having thirds, but we failed. We polished it all off! The hot smoked salmon is a must!!

  2. Redsfam
    Redsfam says:

    This is a delicious and easy chowder. My husband was craving the seafood chowder we had in Ireland and this was perfect.

  3. Mmarigoni
    Mmarigoni says:

    There’s a lot of ingredients, but the final product is amazing! Wer made cheesy garlic rolls like the ones at a seafood restaurant, and it was perfect. We used halibut for the white fish, and used canned clams, and it worked fine. The hot smoked salmon is a must.

  4. RouxsDad
    RouxsDad says:

    I had to adjust the cooking time as the potatoes were sti lol l very hard after pressure stage. Otherwise very good dish. I left out the salmon and white fish when i made it but added lots of a shrimp and it had a great flavor. I will be adding halibut however the next time i make it, as i feel like it needed the fat.

    Additionally id use 3 or 4 slices of bacon as opposed to 2 and just a smidge of cayenne or crushed red pepper flakes.

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