Mastering the Multi Function Cooker
12 | mu lt i -f u n c t i o n c o o k e r
SLOW COOKING
1. Set the Multi-Function Cooker to Sauté/Sear
Mode, 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.
2. 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.
3. Cover and set the Multi-Function Cooker to
Manual Mode, MEDIUM. Press Start. Cook for
4 hours. Stir in lobster, shrimp and half-and-half.
CORN CHOWDER
Makes 5 quarts
Multi-Function Cooker Mode: MANUAL
Chowder on a blustery day can be just the right meal to warm your soul.
Yukon gold potatoes, sweet corn, shrimp, lobster and vegetables sing
harmoniously in a creamy, satisfying seafood broth.
6 slices (218 grams) thick-cut bacon, cut into
2-inch pieces
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³
cup (76 grams) unsalted butter
¼ cup (31 grams) all-purpose flour
1 teaspoon (3 grams) kosher salt
2 cups (472 milliliters) clam juice
2 cups (480 grams) seafood broth
1½ pounds (729 grams) Yukon gold potatoes,
peeled and cubed
1 (15-ounce/425-gram) bag frozen sweet corn
2 cups (300 grams) chopped sweet onion
1 cup (140 grams) chopped red bell pepper
½ cup (70 grams) chopped celery
4 cloves (20 grams) garlic, minced
2 tablespoons (4 grams) chopped fresh thyme
leaves
1 bay leaf
1 teaspoon (2 grams) lemon zest
3 (5½-ounce/165-gram) lobster tails, shelled
and cut into 2-inch pieces
2 pounds (906 grams) large fresh shrimp,
peeled and deveined
½ cup (118 milliliters) half-and-half
Crème fraîche, fresh thyme leaves and ground
black pepper, if desired
Cook, uncovered, for 30 minutes. Stir in reserved
bacon. Top with crème fraîche, thyme and pepper,
if desired.
VARIATION: 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.