Creamy potatoes and savory clams, nestled together in a rich broth make this Instant Pot Clam Chowder with Shrimp a truly comforting dish, filling you with warmth and deliciousness. Make this quickly and easily right in your Instant Pot !
What Makes This Instant Pot Clam Chowder So Good
There truly are few things as comforting as a nice hot bowl of chowder. The only thing that could possibly make it better is if there was an easier and faster way to make it. And that’s exactly what I’ve accomplished with this Instant Pot Clam Chowder recipe.
I’ve taken all the usual preparation and cooking steps for making clam chowder and condensed it enough to make this Easy Clam Chowder as painless and hands-off as I can possibly make it. But just because this is simple doesn’t mean it tastes that way. the Instant Pot infuses this dish with so much flavor that you’d have no idea it was a dump and cook recipe.
And I know, this Instant Pot Clam Chowder recipe isn’t particularly low in carbs, but what it lacks in keto friendliness it makes up for in absolute deliciousness. Regrettably not everything successfully translates into a low carb dish. However, if you’re looking for a seafood dish that’s not so carb-heavy you should check out my Cioppino Seafood Stew .
And, as you’ve probably noticed from the title of Clam Chowder with Shrimp, I’ve decided to add shrimp to the mix. If you’ve tried any of my recipes you’ve probably noticed that I can’t seem to leave a recipe alone. But I can assure you that the addition of shrimp to the recipe is an absolute delight.
WHY ADD SHRIMP TO THE CLAM CHOWDER WITH SHRIMP?
I mean, the short answer is that it’s delicious. But I will tell you what gave me the idea. I try not to ramble on about personal things on the blog, but I like this story 🙂
When my husband Roger and I first met, we went to Oregon Beach. It was an absolutely magical time in a beautiful place.
Out on the beach was a little shack that served something called slumgullion. I had no idea what it was–which of course meant I had to try it because I love trying new things.
Roger said it was one of his favorites, so we ordered it. And then…
Out comes this HUGE sourdough boule, filled with clam chowder–sprinkled with perfect, tiny, pink shrimp on top. You take a spoon, you mix it all up, and you have at it.
So I’ve been wanting to make an Instant Pot Clam Chowder with Shrimp for ages. The only thing is, I can’t be bothered with fiddly recipes where you brown the bacon, cook the potatoes, then you add this or that… I need one pot, pour and cook recipes so that I can finish cooking without getting distracted by a shiny object.
So I finally got around to it, and here we are.
What Is A Chowder?
A chowder is a type of soup that typically has a milk or cream base and is thickened with either a roux or crackers. It’s typically either made with seafood or veggies, and this Instant Pot Clam Chowder with Shrimp is easily one of my favorite chowders out there! However, I’m also quite partial to Corn Chowder .
How To Make Instant Pot Clam Chowder
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot .
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn’t freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Looking For More Great Instant Pot Seafood Recipes? Check These Out!
- Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
- If you’re looking for a quick and healthy dinner recipe, this Haddock with Spinach and Rice has you covered. This Instant Pot seafood recipe is full of everything you need to make a flavorful and balanced meal in just a few minutes time with your Instant Pot
- This Pressure Cooker Shrimp Risotto is a quick way to make a creamy shrimp risotto with no stirring. This is one of those dishes that comes out perfect every single time with minimal effort.
- Instant Pot Corn Chowder rivals the best chowder you’ve ever eaten while being made quick and easy in your Instant Pot.
Instant Pot Clam Chowder with Shrimp
Equipment
- Instant Pot
Ingredients
- ▢ 6 Bacon
- ▢ 1.5 cups onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 4 cups Potatoes , cut into 3/4 inch cubes
- ▢ 1 teaspoon Dried Thyme , or 2-3 sprigs fresh thyme
- ▢ 2 Bay Leaves
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1 8-oz Bottle Clam Juice , or chicken/fish stock
- ▢ 1 cup Water
For Finishing
- ▢ 1 14-oz canned clams , with liquid
- ▢ 1 cup cooked, small salad shrimp
- ▢ 1/2 cup cream
- ▢ 1/4 cup Chopped Parsley
- ▢ 2 tablespoons cornstarch + 1/4 cup water mixed into a slurry , optional
Instructions
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot .
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn’t freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Get support & connect with our community on Facebook!
Nutrition
Originally published April 28, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This post was originally published on Sept 17, 2018, at 8:28 AM.
Creamy potatoes and savory clams, nestled together in a rich broth make this Instant Pot Clam Chowder with Shrimp a truly comforting dish, filling you with warmth and deliciousness. Make this quickly and easily right in your Instant Pot !
What Makes This Instant Pot Clam Chowder So Good
There truly are few things as comforting as a nice hot bowl of chowder. The only thing that could possibly make it better is if there was an easier and faster way to make it. And that’s exactly what I’ve accomplished with this Instant Pot Clam Chowder recipe.
I’ve taken all the usual preparation and cooking steps for making clam chowder and condensed it enough to make this Easy Clam Chowder as painless and hands-off as I can possibly make it. But just because this is simple doesn’t mean it tastes that way. the Instant Pot infuses this dish with so much flavor that you’d have no idea it was a dump and cook recipe.
And I know, this Instant Pot Clam Chowder recipe isn’t particularly low in carbs, but what it lacks in keto friendliness it makes up for in absolute deliciousness. Regrettably not everything successfully translates into a low carb dish. However, if you’re looking for a seafood dish that’s not so carb-heavy you should check out my Cioppino Seafood Stew .
And, as you’ve probably noticed from the title of Clam Chowder with Shrimp, I’ve decided to add shrimp to the mix. If you’ve tried any of my recipes you’ve probably noticed that I can’t seem to leave a recipe alone. But I can assure you that the addition of shrimp to the recipe is an absolute delight.
WHY ADD SHRIMP TO THE CLAM CHOWDER WITH SHRIMP?
I mean, the short answer is that it’s delicious. But I will tell you what gave me the idea. I try not to ramble on about personal things on the blog, but I like this story 🙂
When my husband Roger and I first met, we went to Oregon Beach. It was an absolutely magical time in a beautiful place.
Out on the beach was a little shack that served something called slumgullion. I had no idea what it was–which of course meant I had to try it because I love trying new things.
Roger said it was one of his favorites, so we ordered it. And then…
Out comes this HUGE sourdough boule, filled with clam chowder–sprinkled with perfect, tiny, pink shrimp on top. You take a spoon, you mix it all up, and you have at it.
So I’ve been wanting to make an Instant Pot Clam Chowder with Shrimp for ages. The only thing is, I can’t be bothered with fiddly recipes where you brown the bacon, cook the potatoes, then you add this or that… I need one pot, pour and cook recipes so that I can finish cooking without getting distracted by a shiny object.
So I finally got around to it, and here we are.
What Is A Chowder?
A chowder is a type of soup that typically has a milk or cream base and is thickened with either a roux or crackers. It’s typically either made with seafood or veggies, and this Instant Pot Clam Chowder with Shrimp is easily one of my favorite chowders out there! However, I’m also quite partial to Corn Chowder .
How To Make Instant Pot Clam Chowder
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot .
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn’t freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Looking For More Great Instant Pot Seafood Recipes? Check These Out!
- Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
- If you’re looking for a quick and healthy dinner recipe, this Haddock with Spinach and Rice has you covered. This Instant Pot seafood recipe is full of everything you need to make a flavorful and balanced meal in just a few minutes time with your Instant Pot
- This Pressure Cooker Shrimp Risotto is a quick way to make a creamy shrimp risotto with no stirring. This is one of those dishes that comes out perfect every single time with minimal effort.
- Instant Pot Corn Chowder rivals the best chowder you’ve ever eaten while being made quick and easy in your Instant Pot.
Instant Pot Clam Chowder with Shrimp
Equipment
- Instant Pot
Ingredients
- ▢ 6 Bacon
- ▢ 1.5 cups onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 4 cups Potatoes , cut into 3/4 inch cubes
- ▢ 1 teaspoon Dried Thyme , or 2-3 sprigs fresh thyme
- ▢ 2 Bay Leaves
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1 8-oz Bottle Clam Juice , or chicken/fish stock
- ▢ 1 cup Water
For Finishing
- ▢ 1 14-oz canned clams , with liquid
- ▢ 1 cup cooked, small salad shrimp
- ▢ 1/2 cup cream
- ▢ 1/4 cup Chopped Parsley
- ▢ 2 tablespoons cornstarch + 1/4 cup water mixed into a slurry , optional
Instructions
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot .
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn’t freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Get support & connect with our community on Facebook!
Nutrition
Originally published April 28, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This post was originally published on Sept 17, 2018, at 8:28 AM.
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Instant Pot Clam Chowder with Shrimp
Ingredients
- 6 Bacon
- 1.5 cups onions, chopped
- 1 tablespoon Minced Garlic
- 4 cups Potatoes cut into 3/4 inch cubes
- 1 teaspoon Dried Thyme or 2-3 sprigs fresh thyme
- 2 Bay Leaves
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 8-oz Bottle Clam Juice or chicken/fish stock
- 1 cup Water
For Finishing
- 1 14-oz canned clams with liquid
- 1 cup cooked, small salad shrimp
- 1/2 cup cream
- 1/4 cup Chopped Parsley
- 2 tablespoons cornstarch + 1/4 cup water mixed into a slurry optional
Instructions
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot .
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn’t freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Instant Pot Clam Chowder with Shrimp https://twosleevers.com/instant-pot-clam-chowder/
Have you ever made Instant Pot Corn Chowder? It’s perfectly sweet and salty and pulled together beautifully with a creamy finish. Make it on your stove or in your Instant Pot!
What Makes This Recipe Unique?
- Fast. Make this in under 30 minutes for a quick weeknight meal.
- Easy. A simple pour and cook recipe .
- Versatile. Make this In your Instant Pot or on the stovetop .
- Comforting. Filling, full of flavor, and familiar flavors the whole family will love.
This isn’t just any ordinary Corn Chowder recipe , because that’s not how I do things. The secret is that it has bacon in it, which makes it twice as amazing as a traditional version.
If you’ve never had a really good Corn Chowder recipe , you’re missing out. This is a classic chowder recipe that’s smooth and creamy. It’s the kind of dish you’ll want to make extra of so you have leftovers. Add bacon to that, and you’ve made a dish everyone is sure to enjoy.
Why Should I Make It In The Instant Pot?
I love using pressure cookers for soup recipes. A lot of the flavor in soups comes from good, hearty broths. My problem is that I hate making a deep, rich broth first, and THEN making a soup out of it. It’s just too many steps and much too much planning for me.
Pressure cookers are great at infusing flavor into stocks quickly. When I make soup in my Instant Pot , I’m getting a two for one–I’m making a rich broth but also cooking the other ingredients for the soup at the same time.
I find that the same is true for vegetable broths and spices in that broth. Deep, rich flavor, no need to make the broth separately, and often, just a pour and cook recipe. It’s hard to argue with efficiency of that sort, isn’t it?
Now sometimes, just to get a double whack of flavor, I do use chicken stock or this chicken bouillion powder . I mean, I feel like the more flavor the merrier. So for this recipe, that is what I did.
Ingredients You’ll Need
- Bacon - You can leave this out for a Vegetarian or Vegan option
- Onion - Adds to the depth of flavor and adds texture.
- Minced Garlic
- Fresh or frozen corn - I prefer fresh for the flavor, but you can’t tell a difference in the texture once it is cooked.
- Potatoes- Idaho or Russet work best.
- Chicken Stock - Makes for an incredibly flavorful broth.
- Kosher Salt
- Ground Black Pepper
- Dried Thyme
- Ground Nutmeg
- Heavy Whipping Cream - Gives the chowder a creamy consistency.
How To Make Instant Pot Corn Chowder
Believe it or not, there are only four simple steps to make this recipe. This makes it a fantastic meal for beginner Instant Pot users and meal prep.
- Place the chopped bacon, onion, garlic, corn, potatoes, salt, pepper, thyme, and stock in the inner liner of the Instant Pot.
- Cook at high pressure. Allow the pot to sit for 5 minutes, and then release all remaining pressure.
- Use an immersion blender to puree about soup so that it gets thicker but you have solid chunks of potato and corn still visible.
- Add the nutmeg and cream and stir well before serving.
How To Make It On The Stovetop
- Sauté the onions and bacon (if you’re using).
- Add everything but the nutmeg and cream in, plus an additional cup of water and cook on medium high heat for 20 minutes.
- Remove from the heat and use an immersion blender to roughly puree about soup so that it gets thicker but you have solid chunks of potato and corn still visible.
- Add the cream and nutmeg and stir.
How Do You Thicken Corn Chowder?
In my recipes, I try to keep the ingredients as simple and natural as I can. So instead of using a thickening agent like many other Corn Chowder recipes, I simply use the ingredients that are already in it to thicken it.
How do I do that? It’s simple. Just use an immersion blender . You can either take half of the Corn Chowder out of the pot and puree the remaining half or you can use the immersion blender sparingly in the whole pot of chowder, making sure you leave plenty of chunks of corn and potato.
What To Serve With It
If you’re looking for ideas to serve with your Corn Chowder recipe , here are a few of my favorite things to eat with it:
- Brazilian Cheese Bread
- Low Carb Nut and Seed Crackers
- Cauliflower Breadsticks
- Antipasto Salad
Can I Make This AVegetarianCorn Chowder Recipe?
If you’re vegetarian or avoid pork, all you’ll need to do is leave out the bacon and substitute the chicken broth with vegetable broth and you will still have something lovely.
How Long Does It Last?
Corn Chowder is a great meal prep option because it stays just as delicious as the day you made it for several days. For the best flavor and texture, enjoy any leftovers 3-4 days after it is cooked.
Can You Freeze Instant Pot Corn Chowder?
Yes, you can freeze corn chowder. Just be advised that the texture of the potatoes and dairy can change once they are frozen. For best results, remove the potato chunks from the leftover soup (or omit if you’re making ahead for a freezer meal). Add fresh potatoes in when you reheat the defrosted Corn Chowder .
To freeze, place the chowder in a freezer-safe container or SouperCubes . I prefer to freeze it in single portions for a quick lunch or dinner option since smaller portions defrost quicker than one giant block. This chowder recipe lasts up to 3 months in the freezer .
Want More Delicious Soup Recipes?
- Chicken Pot Pie Soup - A low carb take on a traditional favorite.
- Sweet Corn Chicken Soup - this is another favorite of mine and is a great spin on traditional chicken soup!
- Instant Pot Zuppa Toscana - Just like your favorite soup from Olive Garden without all of the carbs.
- Miso Soup with Salmon - Loaded with umami flavor.
- Sauerkraut Soup - A rich and brothy keto-friendly favorite.
Whether you make this lovely Instant Pot Corn Chowder now or save it for later, you’re going to love it! It’s creamy and delicious, and not at all difficult to make. I can’t wait to hear how you like it.
Instant Pot Corn Chowder | Corn Chowder Recipe
Equipment
- INSTANT POT DUO 6 QUART
- NON STICK SAUCEPANS
- KITCHENAID IMMERSION BLENDER
- Good set of Kitchen Knives
Ingredients
- ▢ 4 slices ( 4 ) bacon , chopped (omit for vegetarian)
- ▢ 1 cup ( 160 g ) onion , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 2 cups ( 328 g ) frozen corn , or thawed
- ▢ 2 cups ( 420 g ) Potatoes , cut to 1/2 inch thick dice
- ▢ 3 cups ( 720 g ) Chicken Stock
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Dried Thyme
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Ground Nutmeg
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
- Place the chopped bacon (if using), onion, garlic, corn, potatoes, salt, pepper, thyme, and stock in the inner liner of the Instant Pot.
- Cook at high pressure for 5 minutes. Allow the pot to sit undisturbed for 5 minutes, and then release all remaining pressure.
- Use an immersion blender to roughly puree about soup so that it gets thicker but you have solid chunks of potato and corn still visible.
- Add the nutmeg and cream and stir well before serving.
Stove Top Instructions
Sauté the onions and bacon (if you’re using).
Add everything but the nutmeg and cream in, plus an additional cup of water and cook on medium high heat for 20 minutes.
Remove from the heat and use an immersion blender to roughly puree about soup so that it gets thicker but you have solid chunks of potato and corn still visible.
Add the cream and nutmeg and stir.
Make sure not to add the cream while it’s cooking, because it can get too hot and it will ruin the consistency of your soup.
If you’re wanting this to be vegetarian, use vegetable broth and omit the bacon.
Don’t overblend your soup, but rather leave some chunks for a good mouth-feel.
Get support & connect with our community on Facebook!
Nutrition
Originally Published October 8, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
