• October 22, 2021

 Prep Time: 25 minutes                  Cooking Time: 25 minutes               Servings: 12 people

Nutritional Value: kcal: 380, Fat: 19 g, Fiber: 1 g, Protein: 36 g

Seafood Chowder recipe

This recipe is actually one of the quickest and healthiest recipes that I have

ever tried for my loved ones. For fish, you can use any of the following: cod,

haddock, tilapia or salmon. I served mine with few homemade nachos on the



8 ounces white fish cut into small chunks

1 pound potatoes; peeled & cubed

8 ounces scallops

¼ cup flour

12 ounces shrimp; peeled & deveined

1 teaspoon old bay seasoning

6.5 ounces clams canned, chopped, drained

¼ cup butter

1 medium-sized onion, diced

¼ teaspoon thyme

1 stalk celery sliced

½ cup corn

1 carrot sliced

5 cups chicken broth or seafood broth

½ cup white wine

2 cups heavy cream

1 tablespoon fresh parsley, chopped


1. Preheat your Instant pot by pressing the sauté feature. Once the word HOT appears; add the butter and heat until melted and hot. Once done; add & sauté the onion until tender, for a couple of minutes. Add flour followed by thyme and Old Bay seasoning; continue to sauté the ingredients for 2 to 3 more minutes.

2. Combine the entire ingredients (except seafood and cream) together inside the Instant Pot.

3. Next, cover & secure the lid to its place. Pressure cook for 5 minutes, on manual setting. Wait for 10 minutes and let the pressure to release naturally then perform a quick release feature to get rid of the leftover pressure.

4. Carefully remove the lid and blend approximately half of the prepared soup using an immersion blender.

5. Add seafood and the heavy cream; continue to cook on sauté mode, until heated through, for 10 more minutes, uncovered, stirring frequently. Ensure that you don’t bring it to a boil.

6. Lastly, stir in the freshly chopped parsley & season with pepper and salt to taste. 


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