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Pressure Cooker Spicy Corn and Crab Chowder Recipe

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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

  • 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
  • Cook Potatoes in Microwave
  • 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.
  • lose 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)
  • Serve in bread bowls or bowl with crackers, or tortillas as I did.
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