Multicooker – Shrimp and Corn Chowder
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 6slices baconcut into 1/2-inch pieces
  • 1tablespoon extra-virgin olive oil
  • 1medium onionchopped
  • 1/2teaspoon kosher salt
  • 1/2teaspoon black pepperfreshly ground
  • 1tablespoon all-purpose flour
  • 1/2cup dry white wine
  • 3/4pound red potatoescut into 1/2-inch pieces
  • 4cups chicken brothlow-sodium
  • 6sprigs fresh thyme
  • 3/4pound Shrimppeeled and deveined
  • 16ounces frozen cornthawed
  • 1/2cup heavy creamor half-and-half
  • fresh flat-leaf parsleychopped, for serving (optional)
  1. 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.
  2. Add the onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
  3. 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.
  4. 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.
  5. Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 minutes. Press Cancel.
  6. Spoon the chowder into bowls and top with the reserved bacon and parsley (if using).