Instant Pot New England Fish Chowder
User Reviews
5
Instant Pot New England Fish Chowder
Description
The recipe starts by sautéing thick-cut bacon in the Instant Pot until browned and its fat is rendered, forming the flavorful base. Leeks are cooked in the bacon fat with thyme until softened and lightly browned, adding sweetness and aromatic depth. Potatoes, water, bay leaf, and seasoning are added and pressure-cooked briefly to tenderize the potatoes quickly.
After releasing the pressure, milk is whisked with cornstarch and black pepper then stirred into the hot broth to thicken the chowder slightly. Corn kernels add sweetness and texture, complementing the soft potatoes. Skinless cod fillets are submerged in the chowder and allowed to gently cook in residual heat, ensuring tender flakes without overcooking.
The chowder finishes with a sprinkle of fresh minced chives, lending a mild onion flavor and color contrast. This straightforward method yields a creamy, hearty dish with smoky bacon undertones, fresh leek aroma, and mild seafood flavor typical of New England chowders.
Ingredients
- 6 lices Bacon cut into 1/2-inch (12-mm) pieces, thick-cut
- 1 pound leek halved lengthwise, sliced 1/2-inch (12 mm) thick, and washed thoroughly
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh thyme minced fresh or 1/2 teaspoon dried
- 3 cups water
- 1 1/2 pounds potato peeled and cut into 1/2-inch (12-mm) pieces, Yukon gold variety
- 1 bay leaf
- 1 teaspoon table salt plus more if needed
- 2 cups milk whole
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper plus more if needed, freshly ground
- 2 cups (10 oz) corn fresh or frozen
- 1 1/2 pounds cod 1 to 1 1/2-inches (25 to 36 mm) thick, cut into 2-inch (5-cm) pieces, skinless fillets
- 2 tablespoons chives fresh, minced
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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