# Instant Pot Crab and Corn Chowder with Bacon and Potatoes > A rich, cozy chowder that brings sweet corn, tender potatoes and lump crab together with smoky bacon in under 40 minutes using the Instant Pot. Quick pressure-cooker cooking keeps the flavors bright while delivering a creamy, restaurant-worthy soup perfect for weeknights or a simple dinner party. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-crab-corn-chowder-bacon-potatoes ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe Instant Pot Crab and Corn Chowder with Bacon and Potatoes is the kind of bowl that reads like comfort but eats like something a little sophisticated: sweet spring corn, rustic diced russets, smoky shards of bacon and tender lumps of crab suspended in a silky, lightly herbed broth. Using the Instant Pot keeps the cooking tight and bright — short pressure cooking softens potatoes and releases corn sugars without turning the crab into a rubbery afterthought, while the rendered bacon fat and a brief butter sauté build a savory backbone that makes the finished chowder feel indulgent without being greasy. What sets this version apart is attention to texture and timing: mashing about a third of the potatoes in the pot creates body without heavy roux or starch-thickening tricks, and finishing the soup on low with the crab and cream prevents overcooking while warming the shellfish through. It’s an easy weeknight supper when you want something special and fast, and it also scales nicely for a small dinner party — just pick good lump crab, skim out any shell pieces, and resist the urge to boil once the cream and crab go in. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 6 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Crisp the bacon - 6 slices thick-cut bacon, slices ### Sauté aromatics - 2 tbsp unsalted butter - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced ### Add potatoes, corn, thyme and broth; pressure cook - 1 lb russet potatoes, peeled and 1/2-inch diced - 1 1/2 cups frozen sweet corn - 3 cups low-sodium chicken broth - 1 tbsp fresh thyme, leaves removed from stems ### Finish with cream and crab - 8 oz lump crab meat (cooked) - 1 cup heavy cream ## Ingredient Guide ### lump crab meat (cooked) Lump crab meat is picked white meat from cooked crabs (often blue crab) collected into medium-sized flakes and is a staple in coastal cuisines—especially Mid-Atlantic/U.S. (Maryland) seafood dishes. It tastes sweet, delicate and slightly briny with a tender, flaky texture. You’ll find it at seafood counters, specialty fish markets, or prepackaged in the refrigerated or canned seafood section of many supermarkets. If you can’t get lump, substitute with backfin or canned lump crab; claw meat is a cheaper alternative with a stronger flavor, or use cooked shrimp as a non-crab swap. ## Instructions ### 1. Crisp the bacon Set the Instant Pot to Sauté (Normal) and add the bacon slices in a single layer. Cook, turning occasionally, until browned and crisp, about 6–8 minutes. Remove bacon to a paper towel–lined plate and leave the rendered fat in the pot for flavor. ### 2. Sauté aromatics Add the butter to the hot bacon fat and let it melt, then stir in the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and sauté another 30–45 seconds until fragrant, scraping up any browned bits from the bottom. ### 3. Add potatoes, corn, thyme and broth; pressure cook Stir in the diced potatoes, frozen corn, fresh thyme leaves and chicken broth, scraping the pot bottom to loosen browned bits. Lock the lid, set the valve to Sealing, choose High Pressure and cook for 6 minutes. ### 4. Release pressure and adjust texture Allow a natural pressure release for 5 minutes, then quick-release any remaining pressure and open the lid. Use a potato masher or an immersion blender to gently mash about one-third of the potatoes in the pot to thicken the chowder while keeping some chunky texture. ### 5. Finish with cream and crab Switch the Instant Pot to Sauté (Low), stir in the heavy cream and the lump crab meat, and warm gently for 1–2 minutes—do not boil to avoid overcooking the crab. Taste and adjust seasoning with salt and freshly ground black pepper. ### 6. Serve with bacon and garnish Crumble the reserved bacon and stir most of it into the chowder, reserving a little for garnish. Ladle into bowls, top with the remaining bacon and optional chopped herbs or a squeeze of lemon, and serve hot. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 425 kcal - Protein: 13.6 g - Carbohydrates: 40.8 g - Fat: 24.2 g - Saturated Fat: 12.9 g - Trans Fat: 0.6 g - Fiber: 4.1 g - Sugar: 3.7 g - Added Sugars: 0 g - Cholesterol: 99 mg - Sodium: 740 mg - Potassium: 783 mg - Calcium: 92 mg - Iron: 1.8 mg - Vitamin D: 0.6 mcg ## Tips ### Render bacon thoroughly Cook bacon until it’s deeply browned to render maximum fat for flavor; reserve some crisp pieces for garnish to add contrast in texture. ### Deglaze the pot After sautéing onions and garlic, pour a splash of the chicken broth and scrape the browned bits to avoid a burn message and to carry concentrated flavor into the chowder. ### Mash for thickness Gently mash about one-third of the potatoes in the pot with a potato masher or immersion blender to thicken the soup while keeping some chunky pieces for texture. ### Warm crab gently Stir the crab in only after pressure cooking and warm on Sauté (Low) for a minute or two—never boil—so the lump meat stays tender and flaky. ### Adjust seasoning last Finish with salt, pepper, and lemon after the cream is added because dairy can mute flavors and crab can carry brininess that affects final seasoning. ## Variations and Substitutions ### Shrimp or Bay Scallops Substitute peeled shrimp or bay scallops for the crab and add them at the same finishing stage—both warm through quickly and pair well with the bacon-corn base. ### Dairy-free version Use full-fat coconut milk or a cashew cream in place of heavy cream and replace butter with olive oil to make a dairy-free chowder; finish with lemon to brighten. ### Smoky, Spicy Twist Stir in 1 tsp smoked paprika and a pinch of cayenne when adding the potatoes for smoky heat, and finish with a drizzle of chili oil or hot sauce at the table. ### Use Fresh Corn If corn is in season, slice kernels from 4 ears and add half with the potatoes and save half to stir in after pressure cooking for extra fresh texture and sweetness. ## Notes This chowder is a favorite for chilly evenings and impresses without fuss—pressure cooking shortens the time but leaves a deep, developed flavor. Home cooks will love how easy it is to finish with lump crab and cream for a luxurious finish. ### Storage and Make-Ahead Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or cream if the soup has thickened; avoid high heat to prevent curdling and overcooking the crab. You can freeze the chowder without the reserved bacon for up to 2 months; thaw overnight and reheat slowly, then crisp fresh bacon to add at serving. ### Serving Suggestions Serve with thick slices of toasted sourdough or a warm corn muffin to sop up the creamy broth, and offer lemon wedges for a bright finish. A crisp unoaked Chardonnay or a light pilsner complements the sweet corn and smoky bacon without overpowering the crab; garnish bowls with chopped chives or parsley and a few reserved bacon crumbles for color and crunch. ## Frequently Asked Questions ### Can I use canned crab meat? Yes—drain canned crab well and flake gently before adding at the end; it’s milder and may be more briny, so taste before salting and add a touch of lemon to lift the flavor. ### What if my chowder is too thin? Simmer it a few minutes on Sauté (Low) and mash a few more potato pieces, or whisk in a small slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer until thickened. ### How do I avoid rubbery crab? Add the cooked crab only after pressure cooking is complete and warm it briefly on low heat; prolonged high heat or boiling causes the delicate meat to become tough. ### Can I make this without an Instant Pot? Yes—sauté bacon and aromatics in a Dutch oven, add potatoes, corn and broth, and simmer until potatoes are tender (about 15–20 minutes), then proceed with mashing, cream and crab as directed. ### Should I rinse frozen crab? If using previously frozen crab that’s been packaged with liquid, gently rinse and pat dry to remove excess briny liquid which can dilute the chowder’s flavor. ## Related Recipes and Guides - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Instant Pot Top Round Roast for Tender Sliced Roast Beef](https://www.topshelf.recipes/recipes/instant-pot-top-round-roast-tender-sliced-roast-beef) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)