6 ears fresh corn
8 strips of bacon,
cut into small pieces
2 Tbsp. butter
1 large onion, diced
2 medium carrots,
diced
3 celery stalks,
diced
4 cups potatoes,
diced
3 garlic cloves,
minced
1 yellow pepper,
diced
1 lb. large fresh shrimp,
deveined, shell on
1 lb. Alaskan king
crab
2 6.5 oz. cans,
minced clams, drained
5 cups chicken broth
/ clam juice
2 cups heavy cream
4 Tbsp. flour
2 Tbsp. fresh parsley
1 tsp fresh thyme
1/8 tsp cayenne
pepper
2 tsp salt
1 tsp pepper
3 bay leaves
Chopped chives for
garnish
Directions Serves 10 – 12.
Approximately 2 hours to prepare.
1.
Things
you can prep ahead of time. Cut the corn of the cobs and cut the cobs in half.
Dice the onions, carrots, celery and potatoes. Chop fresh parsley, thyme and
chives. You can also do the bacon ahead of time.
2.
In
a separate pan, sauté bacon until crisp. Remove bacon and all but 2 tablespoons
of bacon grease. You can start step 6 also as you are completing steps 2 – 5.
3.
Place
onion, peppers, carrots and celery into pot and sauté until onions are
translucent. Add minced garlic and flour then sauté for 5 more minutes.
4.
Gradually
add 2 cups of broth to mixture while stirring vigorously and continue to cook
for 2 minutes, then remove and set the pan aside.
5.
Place
1 cup of broth into Instant Pot, add crab legs and shrimp. The crab legs may
need to be broken at the joints to fit in the pot.
6.
Set
Instant Pot to manual and cook on high pressure for 3 minutes. Quick release
the pressure and remove the shrimp and crab legs to cool.
7.
Set
Instant Pot to sauté and add the remaining 2 cups of broth and the corn cobs.
8.
Remove
the shrimp and crab meat from the shells and place the shells in the Instant
Pot.
9.
Set
Instant Pot to manual and cook on high pressure for 5 minutes. When done,
natural release for 10 minutes.
10. Chop the shrimp and
crab meat into the size chunks you want.
11. After 10 minutes of
natural release, do a quick release to relieve any remaining pressure, then
remove the cobs and shells and discard.
12. Add the potatoes and
bay leaves to the Instant Pot, then cook on high pressure for 5 minutes, then
quick release the pressure.
13. Set the Instant Pot to
sauté, add the corn, parsley, thyme, cayenne pepper, salt and pepper, then
bring to a boil.
14. Once it is at a full
boil, remove the bay leaves.
15. Add the flour and
vegetable mixture to the boiling Instant Pot while stirring constantly. Stir
until the mixture returns to a full boil.
16. Add the cream, crab,
shrimp and clams to the Instant Pot. Continue to cook for 2-3 minutes while
stirring. Do NOT bring to a boil!
17. Serve immediately in
bowls topped with the bacon and chives.