New England Fish Chowder(Pressure Cooked)

* Exported from MasterCook *

New England Fish Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or oil
1 large onion -- finely chopped
3 stalks celery -- finely chopped
1 pound potatoes, peeled -- cut in 1/2" cubes
1 pound firm-fleshed white fish fillets(like cod) -- cut in 1 1
/2" chunks
2 cups fish stock
or
clam juice
1 cup cold water
1 bay leaf
1/2 teaspoon dried thyme
1 cup milk (up to 1 1/2) -- * see note
1 cup fresh or frozen corn kernels -- thawed
salt -- to taste
white or black pepper -- to taste

Optional Garnish:
butter -- cut into pats

serves 4

*Make it as rich as you like by stirring in either milk, half and half, or heav
y cream at the end. You can also gild the lily by floating a pat of butter on
top of each portion.

Heat the butter in the cooker. Saute the onions until soft, about 2 to 3 minut
es. Toss in the celery, carrot, and potatoes, and saute an additional minute.
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and th
yme.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 4 minutes. Reduce the pressure with
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to
taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a
serving tureen or individual bowls and top with additional butter, if desired.

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