Colder weather signals belly-warming meals and a time to get creative.  With fond memories of summer gone by, corn is on my mind. I have decided to use our family secret recipe today that incorporates corn into the soup, giving the food a summer feel even heading into this lovely winter season and the holidays.  

Warm meals with delicious foods are memory makers and this season is all about the holly, jolly and excellent occasions.  Tree trimming, holiday caroling, family gatherings all call for warm food service and my spicy corn and crab chowder recipe is a crowd-pleaser that can be made in bulk and ahead of time! The recipe will save you time by using a fast cooking pressure cooker making it a snap to prepare. 

Lavishly live food out loud and let’s prepare a recipe that will warm your bowls and bellies as I present to you my family coveted Pressure Cooker Spicy Corn and Crab Chowder Recipe. 

What Makes Your Belly Rumble? 

 Truth be told, as I was walking throughout our grocery store, my stomach began to rumble.  I looked at a bag of frozen corn that was on sale and I thought to myself, “corn, oh sweet corn, what holiday favorite recipe can I put you in?”

Before I knew it I was down the next frozen aisle grabbing up frozen veggies and all then down other aisle snagging ingredients for our family coveted secret recipe of corn and crab chowder.

Let’s  Get to the  Pressure Cooker Spicy Corn and Crab Chowder Recipe

Ingredients

1 12 oz Steamfresh Bag Frozen Corn ( Birdseye  )

2 10 Oz Packages Birdseye Steamfresh Jalapeno Cheddar Potatoes

1 Quart Of WHOLE Milk

3 Tbsp Butter

3 Deveined Celery Stalks (use peeler to take strings off), chopped

½ Sweet onion chopped

6 Tbsp Flour

3 tsp Pepper

2 Tbsp Olive Oil

2 C Chicken Broth (Veggie Broth will work as well)

2 Cans Crab Meat, drained

Method

Cook Using A Pressure Cooker

Place the following ingredients in Pressure Cooker and allow to sweat till soft

Butter, Celery, Onion, olive oil.  

Once they have sweat, add in flour and continue to cook, do not allow to brown, so mix often.  

Cook Corn In Microwave follow bag instructions 

Cook Potatoes in Microwave follow bag instructions 

Place Corn Into flour mixture, and mix.

Add Broth

And allow to lightly bubble, then add milk

Add Pepper

Stir.

Add in Potatoes

Stir in one can of crab meat.

Close pressure cooker lid.

Set Pressure Cooker to Soup setting and then adjust to just 8 minutes.

Upon completion immediately release steam ( I suggest hot mitts and towels to cover spewing from release)

Want to make the bread bowls I made, they are fast and easy and the recipe is HERE.

Serve in bread bowls or bowl with crackers, or tortillas as I did.

Solution To Leftover Chowder

You will have leftovers unless you have a crowd and I picked up some of  Holiday Storage Bags, which is the perfect way to store leftover soup in the refrigerator because storage bags don’t take up a lot of room unlike plastic containers. (Make sure to zip bag shut).

 Print Recipe Here

Pressure Cooker Spicy Corn and Crab Chowder Recipe

September 20, 2017

by Dana Vento

Category Cooking DIY DIY/Misc Food Food Prep Tip Food/Entertainment Foods Fun Holidays Posts Recipe

Ingredients

• 1 12 oz Steamfresh Bag Frozen Corn ( Birdseye)
• 2 10 Oz Packages Birdseye Steamfresh Jalapeno Cheddar Potatoes
• 1 Quart Of WHOLE Milk
• 3 Tbsp Butter
• 3 Deveined Celery Stalks (use peeler to take strings off), chopped
• ½ Sweet onion chopped
• 6 Tbsp Flour
• 3 tsp Pepper
• 2 Tbsp Olive Oil
• 2 C Chicken Broth (Veggie Broth will work as well)
• 2 Cans Crab Meat, drained

Instructions

1. Cook Using A Pressure Cooker
2. Place the following ingredients in Pressure Cooker and allow to sweat till soft
3. Butter, Celery, Onion, olive oil.
4. Once they have sweat, add in flour and continue to cook, do not allow to brown, so mix often.
5. Cook Corn In Microwave
6. Cook Potatoes in Microwave
7. Place Corn Into flour mixture, and mix.
8. Add Broth
9. And allow to lightly bubble, then add milk
10. Add Pepper
11. Stir.
12. Add in Potatoes
13. Stir in one can of crab meat.
14. lose pressure cooker lid.
15. Set Pressure Cooker to Soup setting and then adjust to just 8 minutes.
16. Upon completion immediately release steam ( I suggest hot mitts and towels to cover spewing from release)
17. Serve in bread bowls or bowl with crackers, or tortillas as I did.

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Pressure Cooker Spicy Corn and Crab Chowder is easy to make and if you are looking for more recipes, be sure to visit, follow and indulge on Giant Eagle’s Pinterest Page.  Lavishly live food out loud. Don’t forget to download my recipe! Happy Holidays. ~Dana