NEW ENGLAND FISH CHOWDER
2 Tbs. butter or oil
1 Large onion, finely chopped
3 Stalks celery, finely chopped
1 Large carrot, finely chopped
1 pound potatoes, peeled and cut into 1/2-inch, diced.
1 pound thick firm white fish, such as cod, cut into 1 1/2-inch chunks
2 Cups fish stock or clam juice
1 Cup cold water
1 Bay leaf
1/2 tsp. dried thyme
1 to 1 1/2 Cups milk, half & half, or heavy cream
1 Cup fresh or frozen (defrosted) corn kernels
1/4 Cup finely chopped fresh parsley
Salt and freshly ground white or black pepper to taste
Heat the butter in the cooker. Saute the onions until soft, about
2-3 minutes. 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 thyme.
Lock the lid in place and over high heat, bring to high pressure.
Adjust the heat 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 salt
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.