Preparation Method
- Set the Multi-Function Cooker to Sauté/SearMode, MEDIUM. Press Start. Cook bacon until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon (15 milliliters) drippings in the Multi-Function Cooker. Refrigerate bacon until ready to use.
- Add butter, flour and salt to drippings in the Multi-Function Cooker. Cook for 1 minute. Stir in clam juice and broth. Add potatoes, corn, onion, bell pepper, celery, garlic, thyme, bay leaf and zest.
- Cover and set the Multi-Function Cooker toManual Mode, MEDIUM. Press Start. Cook for 4 hours. Stir in lobster, shrimp and half-and-half. Cook, uncovered, for 30 minutes. Stir in reserved bacon. Top with crème fraîche, thyme and pepper, if desired.
Variations
CHICKEN GREEN CHILE CHOWDER
Make as directed, omitting clam juice, seafood broth, lobster, shrimp and half-and-half. Cook 4 chopped boneless skinless chicken breasts (about 2 pounds) (906 grams) in reserved bacon drippings until browned. Add 4 cups (960 grams) unsalted chicken broth and 2 cups (540 grams) canned chopped green chiles when adding potatoes. Cook as directed.
CLAM CHOWDER
Make as directed, omitting lobster and shrimp. Substitute dry white wine for seafood broth. During the last hour of cooking, add 2 pounds (907 grams) cleaned little neck clams (in the shell) and ¼ cup (8 grams) chopped fresh basil. Cook, uncovered, until clams begin to open. Discard any clams that do not open. Just before serving, substitute heavy whipping cream for half-and-half.
