Pressure-Cooker Sonoran Clam Chowder Recipe
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Servings: 10 servings (2-1/2 quarts).
6 thick-sliced peppered bacon strips, chopped 3 tablespoons butter 1 medium onion, chopped 1 medium sweet red pepper, chopped 2 cans (4 ounces each) chopped green chiles 4 garlic cloves, minced 3 cans (6-1/2 ounces each) chopped clams, undrained 4 cups diced Yukon Gold potatoes (about 1-1/2 pounds) 1/2 cup chicken stock 2 cups half-and-half cream 1 envelope taco seasoning 2 tablespoons chopped fresh cilantro, divided
