Table of Contents
- 1 The Perfect Recipe For A Rainy Day: Fish Chowder
- 2 6 Great Pressure Cookers
The Perfect Recipe For A Rainy Day: Fish Chowder
Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 8 servings
Fish chowder is a dish that has been around for centuries. Some people think it originated in England or North America, while others claim it came from the French coast. No matter where this dish started, there is no denying how delicious and comforting it can be on a rainy day.
We will explore what fish chowder is, the type of fish to use when cooking, and finally give you instructions on cooking your very own batch of fish chowder in a pressure cooker!
What Is Fish Chowder?
Fish chowder typically includes fish (such as haddock), potatoes, onions, carrots, celery, and milk stirred together with various spices to make a creamy broth-like sauce full of flavor! Haddock is usually considered the standard type of fish used when making this recipe.
Still, other types such as tilapia are also popular choices if you don’t have access to haddock or prefer not liking its taste. It’s important to note that not all people agree on the perfect recipe for fish chowder, but most agree that it’s made with a creamy broth-like sauce, which makes it very different from other types of soup, such as chicken or vegetable.
I find fish chowder so comforting, and it is something I love to make when the weather is not so great. It is so yummy that I love eating it at any time of the year.
I like to make it on rainy days because the simmering broth and aroma, while it’s cooking, reminds me of being a child and my mother making it in our kitchen, and it just seems to be such a perfect match for those type of days.
My sister and I would gobble down our bowls of it as soon as it was cool enough to eat. The flavor was just so delicious. And I have to say that we all still eat it today, even though she and my mom no longer live close to me.
For years I would use my mother’s Fish Chowder recipe (which I still love to this day), but when I got my Instant Pot, I started using the recipe below as it was speedy and straightforward and not to mention delicious.
I still make my mom’s recipe, but the one below is what I make when I don’t have a lot of time preparing and cooking.
- 4 slices bacon chopped
- 1 small onion chopped
- 2 ribs celery chopped
- 1 medium carrot chopped
- 2 cloves Garlic pressed or minced
- 3 cups yukon gold potatoes peeled & cubed
- 4 cups Chicken Bone Broth or vegetable broth
- 2 tablespoons Organic Grass-Fed Butter or Ghee
- 1 pound wild caught Haddock Filets FROZEN
- 1 cup corn frozen or fresh
- Sea Salt
- White Pepper
- 2 cups Heavy Cream, A2 Pasture Raised
- 1 tablespoon organic potato starch
- Using your pressure cooking on its saute function, cook bacon in butter until crispy.
- Add onion, garlic, carrot, and celery. Cook for about 3 minutes or until veggies is soft. Season with sea salt and white pepper.
- Add potatoes, corn, fish, and broth. Cook under pressure (standard or high) for 5 minutes.
- Allow to naturally depressurize.
- Combine heavy cream and potato starch, mix well.
- Add to chowder. Stir well. Place pressure cooking on its WARM function if it did not by default.
- On the warm function, allow it to thicken slightly for about 2-3 minutes.
- Serve immediately and Enjoy!
For optimal health, choose organic whenever possible.
Dairy should always be from cows raised exclusively on organic pasture (i.e. Grass-Fed) and seek out raw dairy if possible.
Calories: 432kcal | Carbohydrates: 25g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 666mg | Potassium: 814mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2285IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg
My Kitchen Essentials
I get a lot of messages asking what kitchen utensils I use so here is a list and link to some of the things I have in my kitchen.