New England Fish Chowder (Pressure Cooked)
Yield
4 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or oil |
|
| 1 | large |
onions
finely chopped |
|
| 3 | stalks |
celery
finely chopped |
*
|
| 1 | pound |
potatoes
peeled, cut in 1/2 inch cubes |
|
| 1 | pound |
fish fillets
cut in 1 1/2 chunks |
|
| 2 | cups |
fish stock
|
|
| 1 | cup |
water
cold |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
corn
fresh or frozen, thawed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
or black pepper, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or oil |
|
| 1 | large |
onions
finely chopped |
|
| 3 | stalks |
celery
finely chopped |
*
|
| 453.6 | g |
potatoes
peeled, cut in 1/2 inch cubes |
|
| 1 | pound |
fish fillets
cut in 1 1/2 chunks |
|
| 473 | ml |
fish stock
|
|
| 237 | ml |
water
cold |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
corn
fresh or frozen, thawed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
or black pepper, to taste |
*
|
Directions
Heat the butter in the cooker.
Sauté the onions until soft, about 2 to 3 minutes.
Toss in the celery, carrot, and potatoes, and sauté an additional minute.
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and thyme.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 4 minutes.
Reduce the pressure with a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste.
Simmer until the corn is cooked and the chowder is hot.
Transfer to a serving tureen or individual bowls and top with additional butter, if desired.
