Smoky Seafood Chowder
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.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 2slices thick-cut applewood-smoked baconchopped
  • 1 yellow onionfinely chopped
  • 2 ribs celerysliced
  • 1cup white wine
  • 1lb Yukon gold potatoescut into 1-inch pieces
  • 4cups chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1lbs fresh clams
  • 1/2cup Water
  • 1lb thick white fish, such as halibut or codskinned and cut into 2-inch
  • 1 1/2cups frozen or fresh corn kernels
  • 3/4cup heavy cream
  • 1/2lb hot-smoked salmonskinned and broken into 2-inch pieces
  • 1/2lb medium shrimppeeled and deveined
  • Chopped chives and crusty breadfor serving
  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.