📝 About This Recipe
This coastal-inspired chowder brings the soul-warming flavors of the North Atlantic to your table in a fraction of the time using the Instant Pot. We've replaced the traditional long simmer with a high-pressure infusion that coaxes maximum sweetness from tender leeks and gold potatoes without breaking down the delicate fish. The result is a velvety, cream-based broth punctuated by smoky bacon and flaky white fish that tastes like it spent all day on a wood-burning stove.
🥗 Ingredients
The Aromatic Base
- 4 slices Thick-cut bacon (diced into 1/2-inch pieces)
- 2 tablespoons Unsalted butter
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
The Body and Broth
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Seafood or Clam stock (low sodium preferred)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 teaspoon Dried thyme
- 1 piece Bay leaf (dried)
- to taste Kosher salt and black pepper
Seafood and Finishing
- 1.5 pounds Firm white fish fillets (Cod, Haddock, or Halibut, cut into 1-inch chunks)
- 1 cup Heavy cream (at room temperature)
- 1 tablespoon Cornstarch (mixed with 1 tablespoon cold water for a slurry)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Old Bay seasoning (optional garnish)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Turn the Instant Pot to the 'Saute' function on high. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy (about 5-7 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate. Leave the bacon drippings in the pot.
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3
Add the 2 tablespoons of butter to the bacon fat. Once melted, stir in the sliced leeks and celery. Saute for 3-4 minutes until the leeks are soft and translucent.
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4
Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it brown.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot to prevent a 'burn' notice.
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6
Add the cubed potatoes, seafood stock, dried thyme, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
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7
Secure the lid and set the valve to the 'Sealing' position. Cancel the 'Saute' function and select 'Manual' or 'Pressure Cook' on high for 5 minutes.
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8
Once the cooking time is complete, perform a 'Quick Release' of the pressure by carefully turning the valve to the venting position.
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9
Remove the lid and discard the bay leaf. Turn the 'Saute' function back on to the lowest setting.
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10
Gently stir in the heavy cream and the cornstarch slurry. Allow the liquid to come to a very gentle simmer.
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11
Carefully fold in the fish chunks. Do not over-stir, as you want the fish to stay in distinct pieces. Cook for 3-5 minutes, or until the fish is opaque and flakes easily.
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12
Turn off the heat. Stir in the lemon juice and fresh parsley. Taste and add more salt or pepper if needed.
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13
Ladle the hot chowder into bowls and top with the reserved crispy bacon and a tiny dusting of Old Bay seasoning.
💡 Chef's Tips
Always use Yukon Gold potatoes for chowder; their waxy texture holds its shape under pressure while providing a creamy mouthfeel. If you prefer a thicker chowder, mash a few of the cooked potato cubes against the side of the pot before adding the fish. Ensure your fish is cut into uniform 1-inch chunks so they cook evenly in the residual heat. Never pressure cook the fish itself; adding it at the end ensures it remains tender and succulent rather than rubbery. If substituting frozen fish, ensure it is completely thawed and patted dry to avoid watering down the broth.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or traditional oyster crackers for crunch. Pair with a crisp, chilled glass of Chardonnay or a light pilsner beer. A simple side salad with a sharp lemon vinaigrette helps cut through the richness of the cream. For an extra touch of luxury, top each bowl with a small pat of herb butter just before serving. Offer hot sauce on the side for those who enjoy a bit of coastal heat.