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Multicooker - Chocolate-Walnut Blondies
Multicooker - Shrimp and Corn Chowder
| By : |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
4 servings
|
Ingredients
- 6 slices bacon cut into
1/2-inch pieces - 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 3/4 pound red potatoes cut into
1/2-inch pieces - 4 cups chicken broth low-sodium
- 6 sprigs fresh thyme
- 3/4 pound Shrimp peeled and deveined
- 16 ounces frozen corn thawed
- 1/2 cup heavy cream or half-and-half
- fresh flat-leaf parsley chopped, for serving (optional)
Ingredients
|
Instructions
- Add the bacon and olive oil to the multicooker, press Sear/Sauté, and adjust the timer to 30 minutes. Cook, stirring occasionally, until the bacon is crisp, 6 to 8 minutes. Transfer
2 tablespoons bacon to a paper towel–lined plate and set aside. - Add the onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Sprinkle the flour over the onion-bacon mixture in the pot. Cook and stir, uncovered, for 1 minute, then stir in the wine and simmer for 1 minute. Press Cancel.
- Add the potatoes, chicken broth, and thyme sprigs to the pot. Cover with the lid, press Stew, and adjust the temperature to
175°F and the timer to 20 minutes. Simmer for 13 minutes. - Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 minutes. Press Cancel.
- Spoon the chowder into bowls and top with the reserved bacon and parsley (if using).
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Very flavorish! Be careful, onion burned, so don’t cook it on preasure mode.
Dont have the multi cooker have the pressure cooker. Everything turned out great. Onions didn’t burn for me and only put in 1/2 teaspoon of thyme
When recipe says to stew is that the pressure method?
My husband and i really liked this recipe, it had lots of flavor. The onions did burn for me, but in the end it didnt effect the flavor at all.