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Lobster and Corn Chowder

This gluten-free Lobster and Corn Chowder is rich, creamy, and so satisfying that you would never know it’s made in the Instant Pot in under 45 minutes!
Servings 6
Author Karen @ The Tasty Bite

Ingredients

  • 4 bacon slices diced
  • 2 leeks white and light green parts only, thinly sliced
  • 2 celery stalks diced
  • 2 Yukon gold or red potatoes skin left on and diced
  • 3 cups fresh or frozen corn kernels
  • 4 cups lobster stock
  • 1 tbsp cornstarch
  • 1 cup heavy whipping cream
  • 2 cups cooked lobster meat cut into bite-size pieces
  • Salt and pepper to taste
  • 2 tbsps freshly chopped chives

Instructions

  • Turn on the electric pressure cooker and select the “Sauté” mode. Cook the bacon for about 5 minutes, or until crisp. Retain about 1 tablespoon of bacon fat in the pot. Transfer the bacon to a plate lined with paper towels and set aside.
  • Add the leeks and celery and cook for 3 minutes, until the vegetables start to become soft. Turn off the “Sauté” mode.
  • Add the potatoes, corn, stock, and cooked bacon, and stir to combine.
  • Secure the lid. Select the “Manual” mode, and set the cooking time for 7 minutes under High Pressure. When the cooking cycle is complete, quick release any remaining steam.
  • In a separate bowl, whisk together the cornstarch and heavy cream. Select the “Sauté” mode again and bring the soup to a simmer. Then, add the cornstarch mixture and stir for about 1 minute, until the soup is thickened. Stir in the lobster meat and simmer until heated through. Turn the electric pressure cooker off.
  • Season with salt and pepper to taste. Garnish with the chives before serving.