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Home / Recipes / Soups / Instant Pot Seafood Corn Chowder [Soup / Stew]

Instant Pot Seafood Corn Chowder [Soup / Stew]

Published on September 11, 2020. Last updated August 20, 2021 · 23 Comments · As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Instant Pot Seafood Corn Chowder is a hearty cross between chowder and gumbo with New England flavors. Shellfish and seafood make for an unforgettable meal.

Blue bowl with shrimp, scallows, corn, green means, carrots in a creamy broth Instant Pot Seafood Corn Chowder

Instant Pot Seafood Corn Chowder

Is Instant Pot Seafood Corn Chowder a soup, stew, gumbo or chowder? Well, it is kind of a combination of all the above.I could eat them all year long, with a nice crusty Country Sourdough Bread. The Instant Pot, Ninja Foodi or Pressure Cooker allows an all day tasting Chowder in just a few minutes.

In the Winter months when it is cool outside, I love to pare this seafood corn chowder with my super delicious Dutch Oven Crusty Bread. Soup and homemade bread and I am good to go!

Cast of Ingredients for Instant Pot Seafood Corn Chowder

Cast of Ingredients for Instant Pot Seafood Corn Chowder

Oh my gosh, oh my gosh, oh my gosh, you are saying. Look at all those ingredients. Take a look at the recipe down below and I bet you have every single spice in your spice pantry.

Jump to Section

  • Vegetables for Instant Pot Seafood Corn Chowder
  • Fresh Corn on the Cob or Frozen Corn?
  • Types of Shellfish for Instant Pot Seafood Corn Chowder
  • What Type of Fish for Instant Pot Seafood Corn Chowder?
  • Adding Heavy Cream
  • Pressure Cooker Seafood Chowder

Vegetables for Instant Pot Seafood Corn Chowder

  • Whatever fresh vegetables you like is totally fine to use.
  • Frozen vegetables work well too!

If you like the flavor of Old Bay, you will love this recipe, but, if you use my Homemade Old Bay Seasoning Recipe, you will like it even more.

Pro Tip: Mix up a batch of my homemade seasoning mix and then just use 2 Tablespoons in  your chowder. This way you don’t have to measure out all those spices each time.

Sauté the Onions and Garlic

Sauté the Onions and Garlic

The potatoes give this Instant Pot Seafood Corn Chowder a natural thickness, so that at the end, you don’t need to worry about adding a thickener.

Have all your vegetables prepped prior to starting as this recipe goes fast.

Pro Tip: As potatoes will turn brownish green if left out, cut them into cubes and place them in a mixing bowl of water. This will keep the potatoes from discoloring.

To make your Instant Pot, Ninja Foodi or Pressure Cooker non stick, be sure to fully heat the pot before adding in the oil (or fat). Your pot will essentially become non stick.

Allow Onions to Caramelize

Allow Onions to Caramelize

See all those brown bits? After sautéing the onions, you will need to deglaze the pot and you will notice how easily they release from the bottom. Those stuck on brown bits, called fond are so delicious and add tons of flavor to the seafood chowder.

Another fantastic soup recipe, which eats like a meal is my Instant Pot Low Carb New Orleans Jambalaya. Loaded with andouille, shrimp and chicken, this authentic Cajun recipe will become a favorite addition to your dinner rotation.

Add Broth and Deglaze Pot

Add Broth and Deglaze Pot

Whether you use fresh or frozen Homemade Bone Broth, Bouillon or a boxed Broth/Stock, pour some into the pot and deglaze your pot to remove any brown bits that have stuck to the bottom. You want to make sure the bottom of the pot is free from debris, so use a spatula to scrape it well.

Fresh Corn on the Cob or Frozen Corn?

  • Either corn on the cob or frozen corn can be used. You can even use half ears of corn on the cob, rather than scraping the kernels off the corn cob!
Add in the rest of the Liquid, Vegetables, Sherry and Lemon

Add in the rest of the Liquid, Vegetables, Sherry and Lemon

Add in the rest of the broth, all the vegetables.

Crustaceans are always delicious in Instant Pot Seafood Corn Chowder. I like to use a different combination each time.

Types of Shellfish for Instant Pot Seafood Corn Chowder

  • Shrimp
  • Scallops
  • Oysters
  • Clams
  • Crab
  • Mussels
  • Octopus
  • Squid
  • Lobster Chunks

Any of the above options are wonderful to eat in a seafood chowder. We always have a bag of frozen shrimp and scallops on hand. One of our favorite meals is to make Air Fryer Rib Eye Steak with Blue Cheese Butter (or filet mignon) and add a couple of grilled scallops or shrimp cocktail to the meal.

Pro Tip: If you use mussels and oysters, toss them in with the shells and all, as the shells add a nice flavor and also look pretty.

Looking very delicious

Looking very delicious

I love the taste of the Sherry added to this Chowder. Just add a splash, or more if you like. I like to squeeze in half of the lemon now and the rest after serving the Chowder.

You will notice that the potatoes have broken down quite bit, which is good. Rather than using Potato Starch at the end to thicken up the Chowder added potatoes which act as the thickening agent and also, well POTATOES. Potatoes make everything better.

I considered calling this “Gumbo,” but was set straight by members of my This Old Gal Facebook Group. 😉

Add Seafood - Shellfish and/or Fish

Add Seafood – Shellfish and/or Fish

The fish and shellfish cook super fast and will be added after pressure cooking.

What Type of Fish for Instant Pot Seafood Corn Chowder?

  • Heartier fish like Mahi Mahi, Orange Roughy and Cod are perfect for this recipe.
  • Red Snapper is wonderful in stews as well.
  • Flounder will break into pieces, so if you want to use it, just be delicate when mixing into the chowder.

Definitely do not use salmon. It would only over power the broth.

The tails of the shrimp will add some good flavor, so if you don’t mind removing them after cooking, then leave them on for the extra flavor.

Add in the Heavy Cream

Add in the Heavy Cream

In just a few minutes, everything is perfectly cooked. Here is another place where you can decide your own fate.

Adding Heavy Cream

  • I am not a big creamy soup person. If you are, add more than I recommend in the recipe.
  • I only used 1/2 cup in this whole pot of Chowder. To me, it was perfect. Others might like more.

I also loved it without any cream at all. Before adding the cream, taste and adjust seasonings. The base should taste a little too strong at this point. The cream will lessen and calm the heavy seasoning, so over season if you are going to add more cream than the 1/2 cup.

Blue bowl with shrimp, scallows, corn, green means, carrots in a creamy broth Instant Pot Seafood Corn Chowder

Instant Pot Seafood Corn Chowder

Here you can see a piece of cod peeking out. If you want to use all Shellfish, that is fine. That is how I like it best!

Grab some Homemade Yogurt Whey Crusty Bread and toast, or try this with my Parmesan Garlic Crostini.

More Instant Pot Seafood Recipes to Make:

  • Instant Pot Dijon Shrimp Linguine + Video!
  • Instant Pot Salmon with Rice Pilaf + Video!
  • Instant Pot Bagels Lox and Cream Cheese Pasta + Video!
  • Pressure Cooker Low Carb Manhattan Clam Chowder Soup

For another delicious soup recipe, check out my Pressure Cooker Olive Garden Zuppa Toscana.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • Alton Brown Salt Box
  • Gravity Electric Salt and Pepper Grinder
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Small 1.5 Quart “Pot in Pot” Mixing Bowl
  • Ball 4 oz Mason Jars

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Blue bowl with shrimp, scallows, corn, green means, carrots in a creamy broth Instant Pot Seafood Corn Chowder

Pressure Cooker Seafood Chowder

5 from 3 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, New England, Southern
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Pressure Release: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 people
Calories: 325kcal
Author: Jill Selkowitz

Ingredients

  • 1 pound Potatoes peeled and cut into 1.5 inch chunks
  • 4 Tablespoons Butter
  • 1 cup Yellow/Brown Onion chopped
  • 3 cloves Fresh Garlic minced
  • 32 ounces Chicken Stock/Broth (divided)
  • 2 cups Corn Kernels
  • 2 cups Carrots chopped into 1.5 inch chunks
  • 2 cups String Beans cut in half
  • 8 ounces Cremini Mushrooms cut in half
  • 1/2 pound Shrimp (tails on) and/or Scallops, Fish, Crab
  • 1/2 pound Scallops and/or shrimp, Fish, Crab (or other shellfish)
  • 1/4 cup Dry Sherry Wine (NOT cooking wine) or use Shaoxing Wine
  • 1 Fresh Lemon or 1/4 teaspoon of True Lemon Crystallized
  • 1/2 cup Heavy Whipping Cream

Seasonings/Spices

  • 2 1/2 teaspoons Ground Celery Seed
  • 2 1/2 teaspoons Dry/Ground Mustard Seed
  • 1/4 + 1/8 teaspoon Ground Allspice
  • 2 teaspoon Dried Parsley Flakes
  • 1/8 +1/16 teaspoon Ground Cardamom
  • 1/8 +1/16 teaspoon Ground Cinnamon
  • 3/4 teaspoon Paprika
  • 3/8 teaspoon Ground Ginger
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 1/2 teaspoons Sea Salt
  • 1/8 teaspoon Ground White Pepper
  • 1/8 teaspoon Crushed Red Pepper Flakes or to taste
  • 2 whole Bay Leaves
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
Stainless Steel Measuring Spoons

Instructions

  • Peel and cut potatoes into 1.5 inch chunks and place cut potatoes into a bowl of cool water with a touch of lemon juice.
  • Peel carrots and cut into 1.5 inch chunks.
  • Select Sauté or Browning on your Instant Pot Pressure Cooker cooking pot and allow to fully heat (or use meat setting if your pot does not have a Select Sauté or Browning button).
  • Toss in butter, onions and garlic.
  • Sauté for 3 minutes, or until onions begin to slightly brown.
  • Add 1/2 cup of broth to cooking pot and deglaze the pot, making sure to scrap up all the brown bits. Those brown bits stuck on the bottom are called fond and will add lots of delicious flavor to the chowder,
  • Turn off Instant Pot.
  • Add corn, carrots, mushrooms, green beans and mix through.
  • Add all the individual seasonings or if using my Homemade Old Bay Seafood Seasoning, add in 2 Tablespoons instead of all the individual spices.
  • And the Sherry or Shaoxing Wine.
  • Mix in the rest of the broth.
  • Drain water from bowl of potatoes and add potatoes to the pot.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 5 minutes.  
  • When Beep sounds, wait 15 minutes and then turn the pressure valve to vent and release the rest of the pressure.
  • Remove lid and Select the Sauté or Browning button (or use meat setting if your pot does not have a Select Sauté or Browning button).
  • Add shrimp, scallops and fish to hot broth in the Instant Pot and stir.
  • Broth will simmer and shellfish and fish will be cooked within 5 minutes.
  • Squeeze in 1/2 of a fresh lemon (or use 1/2 teaspoon of True Lemon Crystallized. The True Lemon tastes like freshly squeezed lemon.
  • Slowly add in heavy cream (or skip) a little at a time and taste. Some people prefer no cream and others like a lot of cream.
  • Taste the chowder and if needed, add in more seasonings. For those adding a lot of cream, you may need another 1/4 teaspoon of my homemade Old Bay seasoning mix.

Notes

As potatoes will turn brownish green if left out, placing them in a mixing bowl of water will prevent them from turning and discoloring.
Cremini mushrooms have a deeper and an earthy flavor, unlike white button mushrooms, which are basically tasteless unless stir fried.
If you have a jar of my Homemade Old Bay Seasoning Recipe mix, use 2 Tablespoons in place of all the seasonings listed.

Best Shellfish for Instant Pot Seafood Corn Chowder

  • Shrimp (tails on)
  • Scallops
  • Oysters
  • Clams
  • Crab
  • Mussels
  • Octopus
  • Squid
  • Lobster Chunks
Any of the above options are wonderful to eat in a seafood chowder. We always have a bag of frozen shrimp and scallops on hand. 
If you use mussels and oysters, toss them in with the shells and all, as the shells add a nice flavor and also look pretty.
I suggest starting with 1/2 cup of cream and adding more if you like. Some people prefer a very creamy chowder, so adjust as you taste.
Instant Pot Seafood Corn Chowder is delicious without the heavy cream and can be eliminated if you are not a cream soup person.
Originally published on December 30, 2016. Republished on September 11, 2020 to add clarity.

Nutrition

Nutrition Facts
Pressure Cooker Seafood Chowder
Amount Per Serving
Calories 325 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 152mg51%
Sodium 699mg30%
Potassium 763mg22%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 7g8%
Protein 20g40%
Vitamin A 7930IU159%
Vitamin C 12mg15%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Seafood Corn Chowder {Shrimp Stew, Soup, Gumbo}!

Plate of food with seafood corn chowder in it

September 11, 2020

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Comments

  1. Antonietta Villeneuve says

    December 10, 2020 at 7:22 pm

    Great recipe! I looked and the recipe didn’t say when to add the potatoes.

    Reply
    • Jill Selkowitz says

      December 11, 2020 at 1:56 pm

      Thank you, Antonietta. So sorry and thanks for telling me. I added it in. Jill

      Reply
  2. Larry says

    January 20, 2019 at 2:03 pm

    made it with 1/2 lb shrimp and 1/2 lb scallop ate a bowl and added more seafood
    next time I will try 3 lbs of seafood

    Reply
  3. Joanne says

    January 19, 2019 at 7:27 am

    Can you just use store bought old bay seasoning?

    Reply
  4. Dave Wright says

    November 28, 2018 at 6:47 am

    5 stars
    This sounds really good! I was wondering, can I use canned corn and beans? Trying to free up some space in the pantry.

    Reply
    • Jill says

      November 29, 2018 at 11:57 am

      Yes, not a problem. Jill

      Reply
  5. Christina Commerford says

    March 19, 2018 at 3:54 pm

    This is in the pot now! Unfortunately, the directions don’t say to add the butter. I thought it odd to saute without oil (or butter in this case) and proceeded along without it (silly me). It wasn’t until the ingredients were all in there that my husband asked when to add the butter. I do see, upon further review, that you mention when to add the butter under the picture. You may want to add that step to the recipe card.

    We love all of your recipes and can’t wait for this to finish!

    Reply
    • Christina Commerford says

      March 19, 2018 at 8:06 pm

      5 stars
      It was a big hit with my family, even without the butter!

      Reply
  6. Dianne says

    November 7, 2017 at 5:23 pm

    Hi Jill. I used this recipe but o shelled and tailed my shrimp and boiled them with old bay and added the broth. In my opinion, you can never add to much heavy whipping cream (or half and half for the meek)!

    Reply
    • Jill says

      November 8, 2017 at 2:18 am

      I am glad you enjoyed this recipe. Jill

      Reply
  7. Katherine says

    August 21, 2017 at 2:59 pm

    Do I need to pots to complete this? Looks like I cook the veggies and broth then cook the shrimp and add the broth.

    Reply
    • Jill says

      August 22, 2017 at 1:59 pm

      Katherine, the recipe is done in one pot, all at the same time. Jill

      Reply
  8. Louise Samson says

    April 17, 2017 at 11:11 am

    Cannot wait to try this.
    ALL your recipes are extremely tasty and well adapted to the instant pot.
    Thank you!

    Reply
  9. martha says

    February 26, 2017 at 7:33 am

    do you use a total of 1 lb of shrimp, crab or 1 lb each?

    Reply
  10. Sami says

    February 13, 2017 at 10:10 am

    Upon reading the instructions to your recipe, I noticed that you left out when to add the rest of the broth. Number 3. “Turn off heat. Add 1/2 cup of broth to pot and deglaze. Add vegetables and all seasonings.” Thankfully I read your picture instructions above and caught this. But I’d hate for someone else to miss this part and not add enough liquid.

    Reply
  11. Angelika says

    January 10, 2017 at 8:47 pm

    So .5 C of stock for deglazing but what about the other 28 oz? Along with the Sherry?

    Reply
    • Sami says

      February 13, 2017 at 10:12 am

      If you read the picture instructions it says when to add the rest. I too noticed that it was left out of the printable recipe. But you add it right after you reglaze with the 1/2 cup.

      Reply
      • Sami says

        February 13, 2017 at 10:13 am

        Deglaze* apparently auto correct wants me to reglaze.. not deglaze lol

  12. Jutta Holden says

    January 2, 2017 at 5:20 am

    5 stars
    We will have this again soon! Have lots of fish and shrimp left over! Bought about 3 lbs. all together! Didn’t realize it was supposed to be 1 lb. total until I read someone asking you that question. So, something to look forward too again soon! Wanted to tell you that I actually forgot the cream, but we just loved it so now I am not sure if I even want to add it next time! Used dry sherry, was that the right thing? Thanks again for the super recipe!

    Reply
    • martha says

      February 26, 2017 at 7:36 am

      I was wondering the same and have 3 lbs so I can make this 3 times…. LOL

      Reply
  13. Judy F. says

    January 1, 2017 at 4:28 am

    Jill, it looks like you hit it out of the park with this recipe. I can’t wait to make this. I had all the fixings for tonight’s dinner but I may just put that aside and hit up my local grocery store for the ingredients.

    Reply
  14. Cindy says

    December 31, 2016 at 12:02 pm

    Can’t wait to try this. Chowder/Gumbo = chumbo!!

    Reply
    • Jill says

      December 31, 2016 at 5:41 pm

      Cindy, hehehehe, Chumbo! Enjoy.

      Jill

      Reply

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