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New England Fish Chowder (Pressure Cooked)

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
or oil
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1 large onions
finely chopped
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3 stalks celery
finely chopped
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1 pound potatoes
peeled, cut in 1/2 inch cubes
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1 pound fish fillets
cut in 1 1/2 chunks
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2 cups fish stock
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1 cup water
cold
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1 each bay leaves
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½ teaspoon thyme
dried
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1 cup milk
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1 cup corn
fresh or frozen, thawed
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1 x salt
to taste
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1 x white pepper
or black pepper, to taste
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
or oil
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1 large onions
finely chopped
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3 stalks celery
finely chopped
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453.6 g potatoes
peeled, cut in 1/2 inch cubes
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1 pound fish fillets
cut in 1 1/2 chunks
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473 ml fish stock
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237 ml water
cold
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1 each bay leaves
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2.5 ml thyme
dried
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237 ml milk
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237 ml corn
fresh or frozen, thawed
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1 x salt
to taste
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1 x white pepper
or black pepper, to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 552g (19.5 oz)
Amount per Serving
Calories 34825% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 561mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 26%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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