Instant Pot Clam Chowder

Carbohydrate count aside, potatoes give us fiber and energy, plus vitamin C, and vitamin B6. Here are some tasty ways to get your spuds.


From Lisa Lin via the Idaho Potato Commission

3 medium Idaho Russet Potatoes, peeled

1 tablespoon olive oil, divided

4 strips smoked bacon, diced

1 cup diced onions

3 cloves garlic, minced

10 ounces canned clams, drained

1 cup clam juice

1 cup water

1 teaspoon dried thyme

11⁄4 teaspoons salt

2 ribs of celery, diced

1⁄2 cup heavy cream

11⁄2 cups whole milk

2 tablespoons all-purpose flour

Chop potatoes into 1-inch chunks. Soak them in cold water and set aside.

Turn the Instant Pot on to the saute function. Add 1⁄2 tablespoon olive oil to the pot. Transfer the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot. Add another 1⁄2 tablespoon of olive oil and the diced onions. Cook the onions for 3 minutes and then add the garlic.

Saute everything for another minute, stirring occasionally. Drain the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt.

Secure the lid on the pot and cook everything on high for 5 minutes. Manually release the pressure by moving the valve to venting. Remove the lid and turn switch to the saute function once again.

Add the cooked bacon, diced celery, cream and milk. Bring everything to boil. In a small bowl, add the flour. Ladle about 3⁄4 cup of the liquid from the soup and transfer it to the bowl. Using a fork, stir the flour and liquid together until you get a thick paste. Scrape the thick paste into the Instant Pot and stir to incorporate with the rest of the soup.

Let the soup simmer for about 4 minutes and turn off the Instant Pot. Serve the soup in bowls. Garnish with black pepper, parsley and crackers, if desired.

All-in-One Meatball and Tater Tots Packets (from

1 pkg. (28 oz.) ORE-IDA TATER TOTS

1 cup HEINZ Tomato Ketchup

1⁄4 cup A.1. Original Sauce

4 cups frozen mixed vegetables (carrots, corn, peas), thawed

4 cups recipe Perfectly Portioned Meatballs

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Heat grill to medium heat. Place potatoes on 8 large sheets of heavy-duty foil sprayed with cooking spray. Mix ketchup and A.1. until blended; drizzle half evenly over potatoes. Top with mixed vegetables, Perfectly Portioned Meatballs, remaining ketchup mixture and cheddar. Fold foil to make 8 packets. Grill 10 to 15 minutes or until heated through. Cut slits in foil to release steam before opening packets.


From Sandy Gaertner via the Idaho Potato Commission

6 cups Idaho Russet Potatoes, peeled

2 tablespoons olive oil

3 cloves garlic, minced

8 ounces of cream cheese (full fat)

2 tablespoons butter

11⁄2 teaspoons salt

1⁄2 teaspoon pepper

1 teaspoon fresh thyme

1 cup milk

3 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees F. Chop the peeled Idaho potatoes into 2-inch chunks. Add to a pot and cover halfway with water. Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.

In a frying pan, add olive oil and garlic. Saute for 3 minutes. Add in cream cheese, butter, spices and milk. Stir frequently. Simmer until the cream cheese is melted. Drain the potatoes into a colander.

Add the potatoes to a large bowl and pour the cream cheese mixture on top. Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps. Spread the potato mixture into a casserole dish and sprinkle the top with Parmesan cheese.

Bake for 20 minutes to blend the flavors together. Serve hot.

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