![a bowl of soup with corn and crab](https://cdn.statically.io/img/www.eatingwell.com/thmb/iQgPi0JiDIK9FXhbBdq90G4cIlA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7671156-9289cb9e79404e0cbe406d54a971aaca.jpg)
Ingredients
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2 center-cut bacon slices, chopped
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1 cup chopped leek
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1 cup chopped red bell pepper
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4 cups thawed frozen corn or fresh corn kernels (4 ears)
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1 small russet potato, unpeeled and cut into 1/2-in. cubes
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2 tablespoons unsalted butter
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2 teaspoons kosher salt
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½ teaspoon cayenne pepper, or to taste
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2 tablespoons all-purpose flour
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2 cups water
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1 pound fresh lump crabmeat, drained and picked over
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2 cups whole milk
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.
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Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
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Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls; sprinkle evenly with bacon.
Tips
Prep tip: It's important to remove any stray bits of shell from the crabmeat. Spread the crabmeat on a baking sheet, and place it under the broiler for 45 seconds. The meat will barely get warm, but the shells will turn bright orange so you can pick them out easily.
Nutrition Facts (per serving)
200 | Calories |
7g | Fat |
21g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size about 1 cup | |
Calories 200 | |
% Daily Value * | |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 7% |
Total Sugars 7g | |
Protein 15g | 30% |
Total Fat 7g | 9% |
Saturated Fat 3g | 15% |
Sodium 657mg | 29% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.