Instant Pot New England Fish Chowder
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
6 slices bacon, cut into ½-inch pieces1 pound leeks, halved lengthwise, sliced ½ inch thick, and washed thoroughly1 tablespoon extra-virgin olive oil 1½ teaspoons minced fresh thyme or ½ teaspoon dried3 cups water 1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces1 bay leaf 1 teaspoon table salt 2 cups whole milk 1 tablespoon cornstarch ½ teaspoon pepper 2 cups fresh or frozen corn 1½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces2 tablespoons minced fresh chives
Before You Begin
Black sea bass, haddock, hake, and pollock are good substitutes for the cod.
Instructions
- Using highest sauté function, cook bacon in Instant Pot until browned and fat is well rendered, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside for serving.
- Add leeks, oil, and thyme to fat left in pot and cook, stirring occasionally, until leeks are softened and lightly browned, 3 to 5 minutes. Stir in water, scraping up any browned bits, then stir in potatoes, bay leaf, and salt. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Whisk milk, cornstarch, and pepper together in bowl. Whisk milk mixture and corn into potato mixture in pot and cook, using highest sauté function, until liquid is slightly thickened, about 1 minute. Turn off Instant Pot.
- Submerge cod in cooking liquid, partially cover pot, and let sit until cod flakes apart when gently prodded with paring knife, 5 to 8 minutes; discard bay leaf. Break up any remaining large pieces of cod. Season with salt and pepper to taste. Sprinkle individual portions with bacon and chives before serving.
Time
1 hourYield
Serves 4 to 6Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 tablespoon extra-virgin olive oil
1½ teaspoons minced fresh thyme or ½ teaspoon dried
3 cups water
1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 bay leaf
1 teaspoon table salt
2 cups whole milk
1 tablespoon cornstarch
½ teaspoon pepper
2 cups fresh or frozen corn
1½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
2 tablespoons minced fresh chives
Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 tablespoon extra-virgin olive oil
1½ teaspoons minced fresh thyme or ½ teaspoon dried
3 cups water
1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 bay leaf
1 teaspoon table salt
2 cups whole milk
1 tablespoon cornstarch
½ teaspoon pepper
2 cups fresh or frozen corn
1½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
2 tablespoons minced fresh chives
Ingredients
6 slices bacon, cut into ½-inch pieces
1 pound leeks, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 tablespoon extra-virgin olive oil
1½ teaspoons minced fresh thyme or ½ teaspoon dried
3 cups water
1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 bay leaf
1 teaspoon table salt
2 cups whole milk
1 tablespoon cornstarch
½ teaspoon pepper
2 cups fresh or frozen corn
1½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
2 tablespoons minced fresh chives
Why This Recipe Works
Just a little bit of bacon fat (rendered using the sauté function) infused the whole dish with richness and created a smoky base for our aromatics. For a high-impact garnish, we reserved the crisped bacon to sprinkle over individual servings. We largely relied on potatoes (rather than heavy cream or crackers) to thicken and add texture to the chowder, as the Instant Pot's pressure function quickly turned raw potatoes and water into a starch-laden broth in which we could delicately cook the fish. Poaching the cod off-heat minimized the risk of overcooking and resulted in perfect fish that paired beautifully with smoky bacon, sweet corn, and oniony chives.
Before You Begin
Black sea bass, haddock, hake, and pollock are good substitutes for the cod.
Instructions
- Using highest sauté function, cook bacon in Instant Pot until browned and fat is well rendered, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside for serving.
- Add leeks, oil, and thyme to fat left in pot and cook, stirring occasionally, until leeks are softened and lightly browned, 3 to 5 minutes. Stir in water, scraping up any browned bits, then stir in potatoes, bay leaf, and salt. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Whisk milk, cornstarch, and pepper together in bowl. Whisk milk mixture and corn into potato mixture in pot and cook, using highest sauté function, until liquid is slightly thickened, about 1 minute. Turn off Instant Pot.
- Submerge cod in cooking liquid, partially cover pot, and let sit until cod flakes apart when gently prodded with paring knife, 5 to 8 minutes; discard bay leaf. Break up any remaining large pieces of cod. Season with salt and pepper to taste. Sprinkle individual portions with bacon and chives before serving.
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