Cod Chowder

By: Publications International

Cod Chowder
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6-8 servings, all-purpose flour, black pepper, bulb fennel, chopped fresh thyme, clam juice, cod, contributed, cook 17 min, fresh italian parsley, frozen corn, half and half, main course, medium leeks, modern, prep 10 min, pressure cook, Publications International, salt, sauté, stalks celery, unpeeled red potatoes, vegetable oil, water, yellow or red bell pepper

prep icon Prep Time
10 min
cook icon Cook Time
17 min

serving icon Servings
6-8 servings
Ingredients
  • 2 tbsp vegetable oil
  • 1 lb unpeeled red potatoes
  • 2 medium leeks
  • 2 stalks celery
  • 1 bulb fennel
  • 1/2 yellow or red bell pepper
  • 2 tsp chopped fresh thyme
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 cups clam juice
  • 1 cup Water
  • 1 1/2 lbs cod
  • 1 cup frozen corn
  • 1 cup half and half
  • 1/4 cup fresh Italian parsley
Instructions
  • Press Sauté; heat oil in Instant Pot®. Add potatoes, leeks, celery, fennel, bell pepper, thyme, salt and black pepper; cook about 8 minutes or until vegetables are slightly softened, stirring occasionally. Add flour; cook and stir 1 minute. Add clam juice and water; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  • When cooking is complete, press Cancel and use quick release. Use immersion blender to blend soup just until slightly thickened (soup should not be completely smooth).
  • Press Sauté; add cod, corn, half-and-half and parsley to pot. Cook about 2 minutes or until soup begins to simmer and fish is firm and opaque, stirring occasionally.
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