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Instant Pot Fish Chowder with Corn

My Instant Pot Fish Chowder with Corn Recipe is a gluten-free hybrid of clam and potato chowders Creamy, comforting and delicious without extreme heaviness! Made in just 5 minutes using a pressure cooker!

{5 Minute} Pressure Cooker Fish Chowder

While I enjoy summer’s heat and the sun’s vitamin D rich rays, my favorite time of the year is fall and winter. Cozy sweaters and lazy weekends filled with rich, creamy comfort food.

And later than normal, Fall’s crisp cool weather has finally arrived. While earlier in the morning I enjoyed my coffee by the bon-fire in our back yard in 50 degree unseasonably warm-November weather, by evening we had our first snow flurries of the year.

Of course with the dropping temperatures, I was eager to start creating warming meals. Years ago, when Ray and I first moved in together, he wouldn’t have ever been excited about a Fish based soup, let alone helping me come up with an idea for one.

We were both craving something in a sauce or gravy but neither of us was overly hungry. Instead of having pork or beef, we wanted a lighter fish for our protein. Initially I thought to make my Spicy Brazilian Fish Stew but we were out of coconut milk.

I started thinking about what other types of meals I could make with the Wild Caught Haddock I had in the freezer that would satisfy our craving.

{5 Minute} Pressure Cooker Fish Chowder

My gluten-free Fish Chowder is like a hybrid of clam chowder and potato soup. Creamy, comforting and delicious without extreme heaviness.

And you are going to LOVE it.

Perhaps the best part is that all the ingredients are probably already in your kitchen and you can swap in a variety of other types of wild caught white fish.

Of course to make the 5-mintue magic happen, you’re going to need a Pressure Cooker, and I recommend THIS awesome Multi Cooker.

Is Fish Chowder Healthy?

When I finally sat down with an overflowing bowl of Fish Chowder deliciousness for dinner, I thought for a minute about the idea of “healthy” meals made with low-fat or low-caloric substitutions.

If you are seeking recipe with these processed-food substitutions, Health Starts in the Kitchen is not the blog for you.

As a reminder, I never fell for the fat-phobic trend and never used processed foods in place of healthy, real foods in my own kitchen, so it isn’t ideas that I’ve ever embraced personally.  

However, I have witnessed, first-hand, how damaging these fat-phobic and low-calorie/high-sugar ideas can be to human health in my own family. The one member who avoided fat, is the one who suffered from a heart attack, not those of us whom generously consumed fats.

I wanted to quickly touch on how silly these modifications are.

Real Food, in it’s most natural form, is naturally healthy. When we start tinkering with foods in a laboratory to change it’s natural macronutrient makeup we ruin it, plain and simple.

We take a food, like this instant pot Fish Chowder, for example, and in an effort to make it “healthier” ditch the bacon and sub a low fat cream – for What? What is the reason? To reduce the calories? Why do you want to take away the natural occurring calories in a food?

You want your Creamy Fish stew to have less calories? Why? So you can eat more?

Gluten Free Fish Chowder is healthy!

Instead of being full after just one modest bowl, you’d prefer to eat 1/2 the recipe to feel satiated?

Or so you can shove a couple 100 calorie processed food snack packs in your mouth, while mindlessly watching netflix later?

All of this lacks common sense.

Stop the insanity. Let the natural form of real-food nourish your body, stop tying to improve what is already perfect. Focus on eating the highest quality foods you can and putting down the spoon when you are full.

Eat MORE nutrient dense, high-quality real food and LESS processed junk food like substances.

You won’t need those 100 empty calorie packs of chemicals, when you are satiated from real-food meals.

The idea of making a recipe or food healthier by removing calories or fat has nothing to do with that particular food, it has more to do with opening you up to EATING MORE of something else.

And you will eat more later.

So, please don’t ask about the fat in this {5 minute} Pressure Cooker Creamy Fish Chowder, or if you can sub a low-fat version. I’m so over entertaining these flawed ways of thinking.

Eat real food, eat just enough to feel pleasantly full, then stop. Stop looking for ways to eat more or more often, it isn’t healthy.

Nature/God (whichever is your thing) got it right the first time, trust what has been done for millions of years. “THEY” are only guessing and these guesses are at the sacrifice of human health.

Don’t be a guinea pig for faux foods, eat real food & be healthy, start with my {5 minute} Pressure Cooker Creamy Fish Chowder, you won’t be disappointed.

{end rant}

{5 Minute} Pressure Cooker Fish Chowder

How to make Pressure Cooker Creamy Fish Chowder

There are 2 secrets to the 5 minute cooking time – starting with FROZEN fish and dicing your potatoes into small, bite sized chunks. The frozen fish needs a longer cooking time, which means it won’t over cook or become mushy in your healthy fish chowder!

If you love this Fish Chowder, Here are more Recipes you may enjoy!

{5 Minute} Pressure Cooker Fish Chowder

5 minute Pressure Cooker Fish and Corn Chowder

My {5-Minute} Pressure Cooker Creamy Fish Chowder is like a hybrid of clam chowder and potato soup. Creamy, comforting and delicious without extreme heaviness. #instantpot
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8 servings

Ingredients

Instructions

  • Using your pressure cooking on it’s saute function, cook bacon in butter until crispy.
  • Add onion, garlic, carrot and celery. Cook for about 3 minutes or until veggies are soft. Season with sea salt and white pepper.
  • Add potatoes, corn, fish and broth. Cook under pressure (standard or high) for 5 minutes.
  • Allow to naturally depressurize.
  • Combine heavy cream and potato starch, mix well.
  • Add to chowder. Stir well. Place pressure cooking on it’s WARM function if it did not by default.
  • On the warm function, allow it to thicken slightly for about 2-3 minutes.
  • Serve immediately and Enjoy!

Notes

For optimal health, choose organic whenever possible.
Dairy should always be from cows raised exclusively on organic pasture (i.e. Grass-Fed) and seek out raw dairy if possible.

Nutrition

Calories: 432kcal | Carbohydrates: 25g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 666mg | Potassium: 814mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2285IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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28 Comments

  1. 5 stars
    Awesome recipe, especially with the short cooking times, we had the perfect fish broth in less than 20 mins!
    Kids loved it, my wife loved it, I now swear by it!

  2. I made this last night for the first time and it was absolutely delicious! I added a little extra bacon (for good measure as my family looked bacon) and I used unsweetened oat milk instead of heavy cream and Doubled the starch. It was heavenly! My husband and I both had two bowls 😁

    P.S. I love your discussion about natural organic foods and the choice to eat less amount of a richer food. As a very active and healthy family we make these same choices and get to be in food heaven!

    Thanks for this great recipe 👍🏻

  3. We made this last night and the family really liked the flavor. I had to omit the bacon but the flavor didn’t suffer. When I make it next time, I will either add more carrots and celery or cut the broth to 3 cups to make the finished dish a little thicker. I also used the saute setting at the end to bring it to a full simmer in order to thicken the starch and that helped a bit.

  4. I just made your fish chowder, and it came out amazing. It never thickened up quite as much as in your pic, but I don’t mind (I’ll use less broth next time). The combination of flavors in this soup is out of this world. I’ve posted a link on the Cosori Community group page on FB.

  5. I just made this tonight, and my husband and I have declared it to be one of the best soups we have ever eaten!

    We made some modifications in case anyone else is curious because I know I look at the comments to check for any changes. We used 6 slices of bacon (I think 3/4 cup might be more than 6 slices), organic low sodium chicken broth, cod instead of haddock, and canned corn heated on the stovetop and thrown in before the cream because I didn’t have frozen. I also used half and half instead of heavy cream and corn starch instead of potato starch because that’s what we had on hand. The sea salt and white pepper really bring it all together. We used the immersion blender at the end to make it a little thicker so that it would be easier for my one-year old to eat it.

    Thanks, Hayley!

    1. Did you use the same amount of corn starch as she has listed for potato starch? Corn starch is what I have on hand, too!

  6. Made this tonight. So good. I’ve lately gotten in the habit of using organic carrots and potatoes and just scrubbing them well…no need to peel either of them. Comes together so fast. I used seafood stock instead of chicken or veggies.

  7. Tried your recipe tonight and it was fantastic! Easy great instructions which were appreciated because I am new to using a pressure cooker. I used a Thai ginger vegetable broth and wow! Thank you for sharing your recipes!

  8. This looks awesome, and I have been looking for a fish chowder recipe that uses heavy cream. I don’t yet have a pressure cooker, so I was wondering if you would have any ideas on how to make this stove top version?

  9. I made this last night because I had some homemade crab broth to use and holeeeshite it was delicious. Thanks for helping me learn how to use the instantpot successfully!

  10. Quick questions – you mentioned combining cream and potato starch, but I don’t see an amount for potato starch listed in the ingredients or in the directions. How much should we use? Also, how do you think it will work to sub coconut milk for the heavy cream? Thanks much!

    1. Thanks for the heads up – I added the potato starch 🙂
      In other recipes I’ve used canned coconut cream with success, that is what I would recommend – not the boxed coconut milk or the transparent liquid from canned coconut milk.

        1. The fish will break apart easily after cooking, so if you start with small pieces they can completely smoosh into the soup whereas the whole piece(s) you just break it apart with your spoo when serving and/or eating.

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