New England Fish Chowder (Pressure Cooked) Recipe

Name: New England Fish Chowder (Pressure Cooked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or oil; 1 large onions finely chopped; 3 stalks celery finely chopped; 1 pound potatoes peeled, cut in 1/2 inch cubes; 1 pound fish fillets cut in 1 1/2 chunks; 2 cups fish stock; 1 cup water cold; 1 each bay leaves; 1/2 teaspoon thyme dried; 1 cup milk; 1 cup corn fresh or frozen, thawed; 1 x salt to taste; 1 x white pepper or black pepper, to taste

Servings: persons

2 tablespoons butter or oil
1 large onions finely chopped
3 stalks celery finely chopped
1 pound potatoes peeled, cut in 1/2 inch cubes
1 pound fish fillets cut in 1 1/2 chunks
2 cups fish stock
1 cup water cold
1 each bay leaves
1/2 teaspoon thyme dried
1 cup milk
1 cup corn fresh or frozen, thawed
1 x salt to taste
1 x white pepper or black pepper, to taste

1
Heat the butter in the cooker.
2
Saute the onions until soft, about 2 to 3 minutes.
3
Toss in the celery, carrot, and potatoes, and saute an additional minute.
4
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and thyme.
5
Lock the lid in place and over high heat bring to high pressure.
6
Adjust the heat to maintain high pressure and cook for 4 minutes.
7
Reduce the pressure with a quick release method.
8
Remove the lid, tilting it away from you to allow any excess steam to escape.
9
Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste.
10
Simmer until the corn is cooked and the chowder is hot.
11
Transfer to a serving tureen or individual bowls and top with additional butter, if desired.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter or oil, 1 large onions finely chopped, 3 stalks celery finely chopped, 1 pound potatoes peeled, cut in 1/2 inch cubes, and more.

Yes, New England Fish Chowder (Pressure Cooked) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Fish Chowder (Pressure Cooked)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions