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Shrimp & Corn Chowder
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
People
Author
Jennifer Gainer
Ingredients
1/2
lb
Cherrywood Smoked Bacon
chopped
1
Vidalia Onion
chopped
1
Bell Pepper
chopped
1
pint
Grape or Cherry Tomatoes
halved
1 3/4
cup
Chicken or Vegetable Broth
1
tbsp
Garlic
1
16 oz
Corn
drained, rinsed
8
oz
Shrimp
peeled, devined, no tails
2
tbsp
jalapenos
sliced, garnish
1/4
cup
heavy cream
1
tbsp
Old Bay Seasoning
1
cup
Sour Cream
garnish
1
bag
Cheddar Cheese
garnish
Instructions
Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.
Then add tomatoes and corn. Top with chicken stock and old bay.
Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
When cooking process is done quick release the steam. Stir in cream and shrimp.
Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.