pressure cooker sonoran clam chowder

Chicken

Pressure Cooker Sonoran Clam Chowder

Being from New England originally I always appreciated a good rich clam chowder. But living in the Southwest the past 35 years, I have learned to appreciate the Sonoran flavors. This recipe blends a comfort food memory with my current home flavor profiles.

Ingredients

  • 6 thick-sliced peppered bacon strips, chopped
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 cans (4 ounces each) chopped green chiles
  • 4 garlic cloves, minced
  • 3 cans (6-1/2 ounces each) chopped clams, undrained
  • 4 cups diced yukon gold potatoes (about 1-1/2 pounds)
  • 1/2 cup chicken stock
  • 2 cups half-and-half cream
  • 1 envelope taco seasoning
  • 2 tablespoons chopped fresh cilantro, divided

Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Add onion, red pepper and chiles; cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel.
  • Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select saute setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining
  • 1 tablespoon cilantro.

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