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Pressure Cooker Spicy Corn and Crab Chowder Recipe

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Ingredients Method

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
 

  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.