Pressure Cooker Fish Chowder

Pressure Cooker Fish Chowder

  • Cook Time

    30 minutes

  • servings

    8

  • appliance

    Multi Cooker

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What You'll Need
  • 1/2 lb double-smoked bacon, finely chopped
  • 2 leeks, sliced (white part only)
  • 2 stalks celery, sliced
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 1 lb white-fleshed fish (such as haddock, halibut or cod)
  • 3 yellow-fleshed potatoes, peeled and chopped
  • 2 cups clam juice
  • 2 cups sodium-reduced chicken broth
  • 2 cups whole milk
  • 1 cup corn kernels
  • 2 cloves garlic, minced
  • 1 cup 35% heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped chives
What To Do
  1. Place bacon, leeks, celery, thyme, salt and pepper in Bella 8 QT Multi-Cooker. Press SAUTE*; cook, stirring, for about 3 minutes or until softened. Add fish, potatoes, clam juice, broth, milk, corn and garlic.
  2. Add cover and lock into position. Select PRESSURE COOK** for 10 minutes. Allow cooker to advance to WARM* for 10 minutes.
  3. QUICK RELEASE steam, using spatula to move steam release valve. Wearing oven mitts, carefully remove lid, allowing steam to escape away from you.
  4. Whisk cream with flour. Press SOUP*** and stir in cream mixture. Cook for about 5 minutes or until thickened. Garnish with chives.

Tips:

  • Substitute a mixture of seafood, such shrimp, clams, mussels and bay scallops, for fish if desired.
  • Serve with oyster crackers or freshly baked biscuits.