A recipe for New England Fish Chowder (Pressure Cooked). Follow the simple recipe instructions for New England Fish Chowder (Pressure Cooked) shared by other home cooking experts.
Ingredients
2 Tbs. butter or oil1 large onion, finely chopped
3 stalks celery, finely chopped
1 pound potatoes, peeled, cut into cubes
1 pound firm-fleshed white fish fillets (like cod), cut in 1 1 /2" chunks
2 cups fish stock or clam juice
1 cup cold water
1 bay leaf
1/2 Tsp. dried thyme
1 cup milk (up to 1 1/2)
1 cup fresh or frozen corn kernels, thawed
salt, to taste
white or black pepper, to taste
Optional Garnish: butter, cut into parts
Directions
Serves 4*Make it as rich as you like by stirring in either milk half and half or heavy cream at the end. You can also gild the lily by floating a pat of butter on top of each portion.
Heat the butter in the cooker. Saute the onions until soft about 2 to 3 minutes. Toss in the celery carrot and potatoes and saute 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.
