Healthy Shrimp and Bacon Corn Chowder
Looking for a healthy comfort food this chilly Fall season? This easy chowder recipe is packed with protein and flavor!
Equipment
- Pressure cooker
Ingredients
- 1 tbs grapeseed oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 3 cups water
- 15 oz corn canned, low-sodium or no salt added
- 2 cups plain almond yogurt
- 3/4 lb shrimp raw and peeled, cut in half
- 8 slices bacon low-sodium, uncured
Instructions
- Turn the IP to Saute function for 10 minutes, let heat up for 2 minutes
- Coat the IP with the oil and add the onions/garlic
- Cook for two minutes, stirring occasionally
- Add the spices and stir to combine for 10 seconds. The bottom will most likely start to burn, but turn off the IP and keep stirring
- Add the water immediately and scrape the bottom of the pan to "deglaze" it (get the burnt pieces off)
- Add the canned corn, ONE CUP of yogurt, and shrimp. Seal the IP and set it to Manual Pressure cook for "0" minutes.
- While the IP is cooking, fry the bacon as desired. Remove bacon and place on a paper towel when done to absorb all of the juices
- When IP sounds, Quick Release the valve and allow all of the steam to exit.
- When depressurized, remove the lid and stir the soup. It will be thin!
- Remove most of the shrimp with a slotted spoon and set aside.
- With an immersion blender (or real blender), blend about 3/4 of the soup so that the corn is still chunky, but in smaller pieces
- Return the shrimp back into the pot, add the 2nd cup of yogurt and bacon, and stir to combine.
- Salt the chowder to taste and enjoy!
Notes
The bacon will become softer after it has been in the soup. I suggest cooking the bacon longer than you would if you were just eating it, so it doesn't get too soggy in the soup.
Nutrition
Calories: 480kcalCarbohydrates: 31gProtein: 37gFat: 24gSaturated Fat: 7gFiber: 3g
Tried this recipe?Let us know how it was!