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Shrimp & Corn Chowder

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 People


  • 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


  1. Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.

  2. Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.

  3. Then add tomatoes and corn. Top with chicken stock and old bay.

  4. Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.

  5. When cooking process is done quick release the steam. Stir in cream and shrimp.

  6. Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.