Leftover Shrimp Boil Recipe Shrimp Corn Chowder Instant Pot

SHRIMP & CORN CHOWDER

Steps:

• Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
• Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.
• Then add tomatoes and corn. Top with chicken stock and old bay.
• Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
• When cooking process is done quick release the steam. Stir in cream and shrimp.
• Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

LEFTOVER SHRIMP BOIL RECIPE - SHRIMP CORN CHOWDER *INSTANT POT*

Steps:

• Set your Instant Pot to "Sautee". Add butter and flour and cook for 2 minutes. Add the onions, bell pepper, and garlic. Cook until tender about 4-5 minutes.
• Add remaining ingredients except for shrimp and cream. Cook on saute, stirring often for 10 minutes.
• Add the shrimp and cream. Cook for another 5-10. Until shrimp are done if you are using raw.
• Serve with green onions on top and hot sauce (optional).