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Title: New England Fish Chowder
Categories: Soup Fish
Yield: 6 Servings
| 2 | tb | Butter |
| 1 | lg | Onion, finely chopped |
| 3 | Stalks celery, finely chopped | |
| 1 | lg | Carrot, finely chopped |
| 1 | lb | Potatoes, peeled, diced 1/2 inch cubes |
| 1 | lb | Fish (white) fillet, in 1 1/2 inch chunks |
| 2 | c | Fish stock or clam juice |
| 1 | c | Cold water |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme |
| 1 | To 1 1/2 cups heavy cream | |
| 1 | c | Corn kernels |
| 1/4 | c | Chopped fresh parsley |
Salt and Pepper to taste
Heat the butter in the cooker. Saute the onions until soft, about 2 or 3 minutes. Toss in the celery, carrot, and potatoes and saute an additional minute. Add the fish chunks, stock, water, bay leaf and thyme.
Lock the lid and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce the pressure quickly under cold water. Remove the lid.
Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to taste. Simmer until the corn is cooked and the chowder is hot.
Transfer to serving tureen or individual bowls and top with a pat of butter and a sprinkle of bacon bits, if desired.
Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN 0-688-08814-7
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