*  Exported from  MasterCook  *
 
                 New England Fish Chowder (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure; copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or oil
    1      large         onion -- finely chopped
    3      stalks        celery -- finely chopped
    1      pound         potatoes, peeled -- cut in 1/2 cubes
    1      pound         firm-fleshed white fish fillets (like cod) -- cut in 1 1
 /2 chunks
    2      cups          fish stock
                         or
                         clam juice
    1      cup           cold water
    1                    bay leaf
      1/2  teaspoon      dried thyme
    1      cup           milk (up to 1 1/2) -- * see note
    1      cup           fresh or frozen corn kernels -- thawed
                         salt -- to taste
                         white or black pepper -- to taste
 					
                         Optional Garnish:
                         butter -- cut into pats
 
 serves 4
 
 *Make it as rich as you like by stirring in either milk, half and half, or heav
 y 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 minut
 es.  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 th
 yme.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust the he
 at 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.
 
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