Last Updated on May 15, 2020 by Cookie
If you like seafood then this chowder soup with clams and shrimp is the one you’re looking for. This first course embodies everything one can dream of. It is a creamy yet spicy soup, a combination of Mediterranean food and Thai food. You’ll be amazed at how well the ingredients blend and how perfect they combine in a bowl. Get ready to have a wide range of tastes in one plate and get your soup conception to another level.
Chowder soup with seafood is an easy and tasty recipe. It is a very versatile seafood recipe that can be served as a single dish to make the dinner a moment of delight. The sweetness of veggies and the spiciness of the sauces chase each other in a game of contests and contrasts. However, the protagonists play the role of clams and shrimps, the first actors of a delegate and colorful dish.
Why cook Chowder in Instant Pot?
The advantages in terms of time-saving and healthy food have always been the great virtues of the pressure cooker that we all know about. As a result, Instant Pot elevates these qualities to the highest level. It is enough to only connect the pot to the socket, put in all the ingredients, and set the program. Thereafter, Instant Pot will do the rest and you will always be able to find dinner ready in a mess-free and time-saving manner. Try this instant pot chowder recipe and get convinced it is not a myth.
What is chowder?
Chowder is a creamy soup made of fish stock, milk, and heavy cream that is often thickened by a roux. It has a rich texture and consistency also thanks to the starch provided by the potatoes. The deliciousness is defined by the veggies and seafood simmered in fish broth. As you can see this soup is pure madness that you’re ought to try. Moreover, you can prepare this portion of comfort food in advance and store it in the fridge for a couple of days. The only thought of having such deliciousness in the fridge will make you prefer home-made meals over restaurant ones.
How to make fish broth
The base of the fish is the fish broth itself that unifies all the other ingredients so we will stop here for a second. Make the fish broth by pouring about 3 cups of water into a pot, add the fragrant herbs, the onion and the carrot into slices, the head, and the bones of the fish. Salt the water then boil on low heat for about an hour. Then strain the liquid. Simple yet mandatory. You can surely buy the fish stock to avoid the hustle, however, homemade stoke is always a winner over the commercial one.
Ingredients for chowder soup
For this amazingly comforting soup, you need the following veggies: onion, celery, carrots, potatoes, and corn to add more color to the chowder.
The liquid part of the soup consists of fish stock, milk, and heavy cream. Thicken the Chowder with the roux, and for that, you need some all-purpose flour and a couple of tables spoons of olive oil.
For the recipe you will need shrimp and clams; these are the protagonists of the dish. Let your taste dictate the portion of the seafood. I usually use the proportion of 1 cup of clams to 2 cups of shrimps.
The aroma of the chowder is extracted from sources such as Sriracha sauce, fish sauce, and Worcestershire sauce.
Season the soup with bay leaves, ground with pepper, salt, thyme, and some chilly flakes if you’re into hot dishes.
Don’t skip the almighty bacon. When the soup is done just sprinkle some fried bacon on top and you got your piece of art done.
How to make chowder soup
Start by preparing the veggies. Peel and chop the veggies in small cubes. Set the “fry” program on your instant pot. Chop the bacon and fry it in 1 tablespoon of olive oil. Take out the bacon when it’s all brown and set aside on a sheet of paper. Add the chopped veggies and let them become translucent, that will take about 7 minutes. Later on, add 3 tablespoons of flour to the veggies and stir continuously for about 1 minute to form the roux. Now add 3 cups of fish broth along with 1 tablespoon of fish sauce, 1 tablespoon of Sriracha sauce, and 1 tablespoon of Worcestershire sauce. Change the instant pot program to “soup” and let all come to a boil. Continue by adding 1 cup of chopped clams as well as 1 cup of milk and 1/2 cup of heavy cream. Drop in the bay leaves and the thyme. Let it simmer for about 5 minutes then add the shrimps. taste for salt and add more if needed. Small shrimps are instantly ready so I let them boil for no longer than 1 minute then turn off the instant pot.
How to serve chowder?
Now it is the time to pour the soup in a bowl and sprinkle some of that fried bacon that was set aside in the beginning. You may as well add some greenery chopped as well, you can choose some spring onion or some parsley. To feel the taste of the seafood and the fish stock more intensely, I would recommend the company of a glass of dry white wine. These two perfectly complement each other. Now just enjoy your super delicious and comforts bowl of soup and along with the perfumed cold glass of wine.
Instant Pot Colorful Chowder with Clams and Shrimps
- instant pot
- 1 medium onion
- 1 medium carrot
- 3 small celery ribs
- 2-3 medium potatoes
- 2 small bay leaves
- 3 cups fish stock
- 1 cup milk
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp sriracha sauce
- 1 cup clams
- 2 cups shrimps
- 1 cup bacon chopped
- 3 tbsp flour
- 1 tsp thyme
- 1 tsp salt
- Peel and chop the veggies in small cubes of equal sizes
- Set the "fry" program on your instant pot
- Chop the bacon and fry it in 1 tablespoon of olive oil
- Take out the bacon when it’s all brown and set aside on a sheet of paper
- Add the chopped veggies and let them become translucent, that will take about 7 minutes
- Add 3 tablespoons of flour to the veggies and stir continuously for about 1 minute to form the roux
- Add 2 cups of fish broth along with 1 tablespoon of fish sauce, 1 tablespoon of Sriracha sauce, and 1 tablespoon of Worcestershire sauce
- Change the instant pot program to “soup” and let all come to a boil. Continue by adding 1 cup of chopped clams, 1 cup of milk and 1/2 cup of heavy cream
- Drop in the bay leaves and the thyme. Let it simmer for about 5 minutes
- Add the shrimps and let them boil for no longer than 1 minute
- Turn off the instant pot
- Pour in a bowl and sprinkle the fried, chopped bacon and some chopped spring onion
- Serve with pleasure