Instant Pot New England Fish Chowder
User Reviews
5.0
21 reviews
Excellent
Instant Pot New England Fish Chowder
Report
While some chowders are heavy and cream-laden, we opted for a much lighter soup that allowed the flavor of gently poached cod to shine through in a clean, thyme-scented broth. Just a little bit of bacon fat (rendered using the sauté function) infused the whole dish with richness and created a smoky base for our aromatics.
Share:
Ingredients
- 6 lices thick-cut bacon cut into 1/2-inch (12-mm) pieces
- 1 pound leeks halved lengthwise, sliced 1/2-inch (12 mm) thick, and washed thoroughly
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 3 cups water
- 1 1/2 pounds Yukon gold potatoes peeled and cut into 1/2-inch (12-mm) pieces
- 1 bay leaf
- 1 teaspoon table salt plus more if needed
- 2 cups whole milk
- 1 tablespoon cornstarch
- 1/2 teaspoon freshly ground black pepper plus more if needed
- 2 cups (10 oz) fresh or frozen corn
- 1 1/2 pounds skinless cod fillets 1 to 1 1/2-inches (25 to 36 mm) thick, cut into 2-inch (5-cm) pieces
- 2 tablespoons minced fresh chives
Instructions
- Using highest sauté function, cook bacon in the Instant Pot until browned and the fat is well rendered, 6 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
- Add leeks, oil, and thyme to the fat left in the Instant Pot and cook, stirring occasionally, until leeks are softened and lightly browned, 7 to 10 minutes. Stir in water, scraping up any browned bits, then stir in potatoes, bay leaf, and salt.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- In a medium bowl, whisk milk, cornstarch, and pepper together. Whisk milk mixture and corn into potato mixture in the Instant Pot and cook, using highest sauté function, until liquid is slightly thickened, about 1 minute. Turn off the Instant Pot.
- Submerge cod in cooking liquid, partially cover the Instant Pot, and let sit until cod flakes apart when gently prodded with paring knife, 5 to 8 minutes. Discard bay leaf. Break up any remaining large pieces of cod.
- Season with salt and pepper to taste. Sprinkle individual portions with bacon and chives before serving.
Nutrition Information
Show Details
Serving
1portion
Calories
395kcal
(20%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
652mg
(27%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 395kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 652mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
