Instant Pot Scallop Chowder Recipe

Name: Instant Pot Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cut yukon gold potatoes; 1 1/2 lbs bay scallops; 2 chopped celery ribs; 1 chopped yellow onion; 2 cups chicken broth; 1 cup heavy cream; 1 cup clam juice; 1/2 cup dry white wine; 1/4 cup parsley, chopped; 2 bay leaves; 2 tablespoons butter; 2 tablespoons minced chives; 1 tablespoon fresh thyme leave; 3 slices bacon

Servings: persons

2 lbs cut yukon gold potatoes
1 1/2 lbs bay scallops
2 chopped celery ribs
1 chopped yellow onion
2 cups chicken broth
1 cup heavy cream
1 cup clam juice
1/2 cup dry white wine
1/4 cup parsley, chopped
2 bay leaves
2 tablespoons butter
2 tablespoons minced chives
1 tablespoon fresh thyme leave
3 slices bacon

1
Fry bacon on saute'.
2
Move to plate.
3
melt butter in pot.
4
Add celery and onion, cook until soft.
5
Pour in clam juice, broth, wine.
6
deglaze.
7
Add potatoes, thyme, bay leaves.
8
Secure and lock lid. High pressure for 7 min.
9
Hit cancel, quick release.
10
Open lid. Stir and turn to sauce' setting.
11
Crumble in bacon and add scallops, cream, chives, parsley.
12
Cook for 2min while stirring constantly.
13
pick out bay leaves and serve.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs cut yukon gold potatoes, 1 1/2 lbs bay scallops, 2 chopped celery ribs, 1 chopped yellow onion, and more.

Yes, Instant Pot Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Scallop Chowder

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