Low-Carb Instant Pot Clam Chowder

Print Pin
4.5 from 64 votes

Low-Carb Instant Pot Clam Chowder

20 minutes
Calories 500kcal

Ingredients

  • 4 slices bacon (chopped, 120 g/ 4.2 oz)
  • 4 tablespoons unsalted butter (chopped, 120 g/ 4.2 oz)
  • 1 white onion (chopped, 120 g/ 4.2 oz)
  • 2 stalks celery (chopped, 120 g/ 4.2 oz)
  • 2 cloves garlic (chopped, 120 g/ 4.2 oz)
  • 3 cups turnips (chopped, 120 g/ 4.2 oz)
  • 1 teaspoon sea salt
  • 3 sprigs fresh thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 20 ounces clams (chopped, 120 g/ 4.2 oz)
  • 1 1/2 cups heavy cream (chopped, 120 g/ 4.2 oz)

Instructions

  • Press the Sauté button on the Instant Pot and sauté the bacon for 4-5 minutes until almost crisp.
  • Stir in the butter.
  • Add onion, celery, garlic, and spices.
  • Sauté another 3 minutes until soft and fragrant.
  •  Add in the turnips and clam juice (all of the reserved clam juice + water to equal 2 cups).
  • Place the lid on the Instant Pot and make sure the knob is in the sealing position.
  • Press Cancel, then Manual and set to high pressure for 6 minutes.
  •  Once the Instant Pot has ran out of time, manual release the steam and stir in the clams and cream.
  • Press Cancel then Sauté.
  • Using a potato masher mash about half of the turnips to create a thicker soup.
  • Simmer for 2-3 minutes.
  • Garnish with thyme and serve.
  • .
  • To store, let it cool down and refrigerate leftovers in a covered glass container or jar for up to 3 days.

Nutrition

Calories: 500kcal

Originally posted 2019-02-20 17:40:09.

Article Categories:
Dinner

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..