Corn and Crab Summer Chowder

InstaPot Corn and Crab Summer Chowder

Serves 5 (can easily be doubled to serve 10)

adapted from an Eating Well recipe

2 tbsp olive 0il

2 tbsp butter (split)

1/2 cup chopped leek

1/2 cup chopped red pepper

2 cups thawed frozen corn

1 small russet potato, unpeeled and cut into cubes

1 tsp salt

1/4 tsp cayenne pepper

1 tbsp all-purpose flour

1 cup water

8 oz lump crab meat, drained and picked through to remove shells

1 cup whole milk OR 3/4 cup 2% milk plus 1/4 cup 1/2 n 1/2

Chopped fresh parsley for garnish

Using the SAUTE setting on the InstaPot, heat 2 tbsp Olive Oil and 1tbsp butter in the pot. Add the leeks and red peppers and cook, stirring often, until slightly softened. Add corn, potatoes, remaining butter, salt and cayenne; stir until the butter melts. Add the flour and stir to coat. Add water and stir to combine.

Press CANCEL. Cover the pot with the lid and seal the steam release valve. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes.

Turn the steam release handle to venting and let the steam vent completely. Remove the lid from the cooker and stir in the crab meat and milk. Allow it to stand about 5 minutes until everything is heated through. Ladle into bowls and top with parsley. Serve with sourdough bread.