Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy instant pot soup makes a great starter for a summertime meal.
Ingredients For Instant Pot Summer Corn & Crab Chowder Recipe
2 Center cut bacon slices, chopped
1 cup Chopped leek
1 cup Chopped red bell pepper
4 cup Thawed frozen corn or fresh corn kernels
1 Small russet potato, unpeeled and cut into 1/2 in. cubes
2 tablespoon Unsalted butter
2 teaspoon Kosher salt
0.5 teaspoon Cayenne pepper, or to taste
2 tablespoon All purpose flour
2 cup Water
1 pound Fresh lump crabmeat, drained and picked over
2 cup Whole milk
Nutrition value
170
calories per serving
5 g Fat13 g Protein18 g Carbs6 g FiberOther
Current Totals
5 g Fat
13 g Protein
18 g Carbs
6 g Fiber
MacroNutrients
Carbs
18 g
Protein
13 g
Fiber
6 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
173 mg
Iron
2 mg
Vitamin A
852 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
75 mcg
Vitamin B12
2 mcg
Vitamin C
31 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
47 mg
Manganese
0 mg
Phosphorus
169 mg
Selenium
21 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
