*  Exported from  MasterCook  *

                New England Fish Chowder (Pressure Cooked)

Recipe By     : Cooking Under Pressure; copyright 1989
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups and Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter or oil
   1      lg            Onion -- finely chopped
   3                    Celery ribs -- finely chopped
   1      lb            Potatoes -- peeled, cut in 1/2"
                        - cubes
   1      lb            Firm-fleshed white fish fillets
                        - (like cod) -- cut in 1-1/2"
                        - chunks
   2      c             Fish stock or clam juice
   1      c             Water -- cold
   1                    Bay leaf
     1/2  ts            Dried thyme
   1      c             Milk  -- up to 1-1/2 c * see note
   1      c             Fresh or frozen corn kernels --
                        - thawed
                        Salt -- to taste
                        White or black pepper -- to taste
                        Optional Garnish:
                        Butter -- cut into pats

* Make it as rich as you like by stirring in either milk, half and
half, or heavy 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 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 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.

Yield: 4 Servings


                   - - - - - - - - - - - - - - - - - -