Seafood Chowder Under Pressure Recipe

Name: Seafood Chowder Under Pressure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 -10 slices turkey bacon, diced; 1 sweet onion, diced; 3 -5 garlic cloves, minced; 1/2 red bell pepper, finely diced; 1/2 - 1 stalk celery, finely diced; 2 red potatoes, diced; 13 ounces minced clams, juice reserved; 1 (6 ounce) can crab, juice reserved; 1 -2 white fish fillet, in chunks (I used catfish); salt and pepper; 4 sprigs fresh thyme; 3 bay leaves; 3 1/2 cups liquid; 2 cups cream or 2 cups half-and-half; Old Bay Seasoning

Servings: persons

8 -10 slices turkey bacon, diced
1 sweet onion, diced
3 -5 garlic cloves, minced
1/2 red bell pepper, finely diced
1/2 - 1 stalk celery, finely diced
2 red potatoes, diced
13 ounces minced clams, juice reserved
1 (6 ounce) can crab, juice reserved
1 -2 white fish fillet, in chunks (I used catfish)
salt and pepper
4 sprigs fresh thyme
3 bay leaves
3 1/2 cups liquid
2 cups cream or 2 cups half-and-half
Old Bay Seasoning

1
Heat the pressure cooker over medium heat and fry the diced bacon until crisp. Keep an eye on it, if there is not enough fat that comes from the bacon add a bit of oil to keep it from sticking, if necessary. Remove the bacon and set aside.
2
With the leftover fat and/or oil, cook onions, garlic, red pepper, and celery until slightly soft, about 3 minutes. Add the potatoes, clams, crab, and fish, salt, pepper, thyme (stems removed), and bay leaves.
3
Put the reserved liquids from the clam and crab into a measuring cup. Use this liquid and add other liquid to make up 3.5 cups. You can use water, broth, or dashi stock. I used veggie broth for mine. Stir to mix and lock the lid in place. Bring to pressure and cook for 5 minutes.
4
Remove from heat and use natural release to depressurize. If in a hurry, you can quick cool it as well. Carefully remove the lid and remove the bay leaves. Take a potato masher and mash the soup so it will be thicker. Add the half and half or cream and bacon. Do a taste test to see if you would like to add a bit of old bay seasoning. (I added about 2 pinches worth). Simmer for a few minutes, but do not let it boil. Serve with bread or crackers.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 8 -10 slices turkey bacon, diced, 1 sweet onion, diced, 3 -5 garlic cloves, minced, 1/2 red bell pepper, finely diced, and more.

Yes, Seafood Chowder Under Pressure 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.

Seafood Chowder Under Pressure

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