Servings
Font
Back
5.0 from 21 votes

Instant Pot New England Fish Chowder

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6 servings
Calories: 395 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.
  4. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  5. 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.
  6. 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.
  7. Season with salt and pepper to taste. Sprinkle individual portions with bacon and chives before serving.

Nutrition Information

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

% 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.