Shrimp Clam Chowder Slow Cooker Recipe

Shrimp Clam Chowder Slow Cooker Recipe

Ingredients

Serves 4

Active Time 15 minutes

Pressure/Manual (High); Saute Quick Release

For the soup

• 6 slices bacon, chopped
• 4 cups cubed potatoes (¾-inch dice)
• 1½ cups chopped yellow onions
• 1 (8-ounce) bottle clam juice, or 1 cup chicken or fish broth
• 1 cup water
• 1 tablespoon minced garlic
• 2 or 3 sprigs fresh thyme, or 1 teaspoon dried
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves

For finishing

• ¼ cup water (optional)
• 2 tablespoons cornstarch (optional)
• 1 (14-ounce) can clams, undrained
• 1 cup cooked salad shrimp
• ½ cup heavy cream
• ¼ cup chopped fresh parsley

Method

For the soup

1. In the Instant Pot, combine the bacon, potatoes, onions, clam juice, water, garlic, thyme, salt, pepper, and bay leaves
2. Stir to mix well
3. Secure the lid on the pot
4. Close the pressure-release valve
5. Select MANUAL and set the pot at HIGH pressure for 6 minutes
6. At the end of the cooking time, quick release the pressure
7. Discard the bay leaves
8. Use a potato masher to coarsely mash and thicken the soup
9. For finishing: Select SAUTE
10. If using cornstarch, in a small bowl, stir together the water and cornstarch to make a slurry; add the slurry to the soup and bring to a boil
11. Add the clams and their juices, the shrimp, cream, and parsley
12. Cook, stirring occasionally, until heated through and thickened slightly, 1 to 2 minutes
13. Select CANCEL
14. Serve

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