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1. Set the Instant Pot to Sauté on high. Cook the bacon, chopping it as it browns, for 5 to 6 minutes until crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
4 slice Bacon
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2. Add the onion and celery to the bacon fat and sauté for 4 minutes until softened. Stir in the garlic, smoked paprika, thyme and Old Bay seasoning and cook for 30 seconds until fragrant. Sprinkle in the flour and stir for 1 minute.
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
3 clove Garlic cloves, minced,
1 tsp Smoked paprika,
0.5 tsp Dried thyme,
1 tsp Old Bay seasoning,
2 tbsp All-purpose flour
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3. Pour in a splash of the stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock, then the potatoes, half of the corn, the bay leaf, salt and black pepper. Stir well.
3 piece Yukon Gold potatoes, peeled and cut into 1.5 cm cubes,
1.5 cup Frozen corn kernels,
3 cup Chicken or seafood stock,
1 piece Bay leaf,
1 tsp Salt,
0.5 tsp Black pepper
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4. Lock the lid, set the valve to Sealing and pressure cook on high for 4 minutes. Let the pressure release naturally for 5 minutes, then quick release the remainder. Remove the bay leaf.
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5. Lightly mash some of the potatoes against the side of the pot with a spoon, or blend 2 to 3 pulses with an immersion blender, to thicken the chowder while leaving plenty of texture.
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6. Switch the pot to Sauté on low. Stir in the heavy cream and the remaining corn, and bring to a gentle simmer. Add the shrimp and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque. Do not boil.
1.5 cup Frozen corn kernels,
1 cup Heavy cream,
450 g Large shrimp, peeled and deveined
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7. Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning. Ladle into bowls and top with the crisp bacon and chives.
4 slice Bacon,
1 tbsp Lemon juice,
2 tbsp Fresh chives, sliced (garnish)
