Creamy Shrimp Chowder with Lemon and Basil Pressure Cooker Recipe

Creamy Shrimp Chowder With Lemon And Basil Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 3 large russet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
• 1 large white onion, chopped
• 2 medium shallots, chopped
• ½ red bell pepper, seeded and finely chopped
• 2 ribs celery, chopped
• 3 (4-inch-long) strips lemon zest
• 1 bay leaf
• 3 cups chicken broth or Shrimp Stock
• 2 cups whole milk
• 1 cup organic heavy cream
• 2 tablespoons all-purpose flour or rice flour mixed with 2 tablespoons softened unsalted butter
• 1½ pounds medium (31-40 count) shrimp, peeled and deveined
• 2 tablespoons finely chopped fresh basil
• salt and freshly ground black or white pepper
• oyster crackers, for serving.

Method

1. In a 5- to 7-quart pressure cooker, combine the potatoes, onion, shallots, bell pepper, and celery
2. Tuck in the strips of zest and bay leaf
3. Slowly pour in the broth; it will just cover the vegetables
4. Add a bit more broth or water if needed
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 5 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 10 minutes
11. Quick Release any remaining pressure
12. Be careful of the steam as you remove the lid
13. Discard the bay leaf and zest strips
14. Slightly mash the potatoes with a fork or potato masher, but leave some chunky texture
15. Add the milk and cream and let heat over medium-low heat
16. Whisk in the butter mixture and simmer 5 to 7 minutes until the flour is dissolved and the soup is slightly thickened
17. Add the shrimp and basil, stirring a few times
18. Let cook just until the shrimp turn pink and curl up (2 to 3 minutes)
19. Don’t let them overcook or they’ll be tough
20. Taste for salt and pepper
21. Serve immediately with lots of oyster crackers fresh out of the box
22. Creamy Shrimp and Scallop Chowder: Reduce the amount of shrimp to 1 pound and add ¾ to 1 pound sea scallops, each one cut into 4 pieces, or bay scallops with the muscle removed on each, in Step 4

Full List of Soup Recipes
Full List of Shrimp Recipes