Yet another soup. I really like how this one turned out. It’s a bit different as far as steps go but still quick enough.
One of my favorite soups is Shrimp and Corn Chowder but I’m avoiding potatoes right now (Dean is “keto-ing”), but I still wanted something that involved shrimp. We love our seafood and I have to tell you, as much as I love the Instant Pot, I will NOT under any circumstances, cook seafood in it. We are Marylanders, seafood does not belong in the Instant Pot. It needs to be cooked with special attention while it is cooking 😉 However, most of this I am doing in the Instant Pot.
Shrimp and Corn Soup
- 2 lbs raw shrimp (deveined)
- 1 large onion (or equivalent)
- 1 tablespoon garlic (I used minced)
- 1 can of stewed tomatoes, 1 can of Ro-Tel (in my case, I used two cans of my homemade canned diced tomatoes and a can of green chiles).
- 3-4 cups of chicken broth
- Salt and pepper
- 2 tablespoons olive oil (for sauteing)
- 1/4 cup of flour and 1/2 cup of olive oil and 1 cup of broth (keep this aside to make a roux)
- 2 cans of corn
- 1 can of cream style corn
(I used canned corn for speed – you can use frozen corn instead – we try to stay away from canned vegetables and typically only use fresh or frozen, but who cares, once in a while it doesn’t hurt!)
Chop up onions or use a processor. I used my Vitamix as usual. I have been asked lately how I am chopping in the Vitamix and not pureeing. Well, that takes putting it on the absolute lowest setting. Throw a little in there (in this case onions but it works great for fresh carrots as well), not too much, and let it bounce around and chop. Do it in small portions so it doesn’t get stuck in there and not continue to chop.
Saute onions in a tablespoon or two of olive oil on the saute setting if you like. I usually don’t do this but because this soup is so quick to make, it’s better to cook the onions first.
Once the onions are clear from cooking, add in broth, tomatoes (Ro-Tel if you use it or green chiles), all the corn, salt and pepper, and stir it up. Set the Instant Pot to 3 minutes. Yup, that’s it. Let it natural pressure release for about the same amount of time.
While the Instant Pot is on, rinse the shrimp and steam. I do this on the stovetop in a double boiler since I can watch it and it’s just so easy. Shrimp take no time at all to steam.
If you have never used a double boiler, it’s like a little basket that goes on top of the pot below that boils the water.
Once shrimp is done, peel and set aside.
(I apologize, I didn’t get pictures of making the roux)
When the soup is done, begin the roux. A roux is used to thicken up soup. On the stovetop, heat up 1/2 cup of olive oil. Add in the flour a little at a time and keep stirring until it’s a paste. Add that cup of broth a little at a time and whisk while doing so. This becomes thick. Take it off the stove and stir it into the soup a little at a time. You can use saute mode to bring it to just the slightest boil. Add shrimp and stir up. Now it’s ready. This soup is really really good. I didn’t think it would come close to my shrimp and corn chowder, but it does – has a nice spice to it without being overwhelming. As usual, just like with all the soup recipes I have shared, the flavor out of the Instant Pot is simply amazing.