Seafood Chowder Under Pressure

Name: Seafood Chowder Under Pressure
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
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

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Recipe by zaar junkie

I was craving a good seafood chowder that I could make with my new pressure cooker and in searching and reading many recipes online decided on this one. It's a mix of several different recipes. It was better than expected and something I'd like to make again. I served this with crusty bread and slices of gouda cheese.

READY IN: 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.
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.
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.
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.

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