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Two bowls of Instant Pot New England fish chowder on a blue background
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5 / 7 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 Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Appetizers
Cuisine: American
Servings: 6 servings
Calories: 395

Equipment

Ingredients

  • 6 slices 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
US - Metric

Instructions

  • If using an Instant Pot: 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.
    If using the stovetop: Follow these directions.
  • 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

Serving: 1portion | Calories: 395kcal | Carbohydrates: 49g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 652mg | Fiber: 6g | Sugar: 8g