Cod Chowder
Servings Prep Time
6-8servings 10minutes
Cook Time
Servings Prep Time
6-8servings 10minutes
Cook Time
  • 2tbsp vegetable oil
  • 1lb unpeeled red potatoesdiced
  • 2 medium leekshalved and thinly sliced
  • 2 stalks celerydiced
  • 1 bulb fenneldiced
  • 1/2 yellow or red bell pepperdiced
  • 2tsp chopped fresh thyme
  • 1 1/4tsp salt
  • 1/2tsp black pepper
  • 2tbsp all-purpose flour
  • 2cups clam juice
  • 1cup Water
  • 1 1/2lbs codcut into 1-inch pieces
  • 1cup frozen corn
  • 1cup half and half
  • 1/4cup fresh Italian parsleyfinely chopped
  1. Press Sauté; heat oil in Instant Pot®. Add potatoes, leeks, celery, fennel, bell pepper, thyme, salt and black pepper; cook about 8 minutes or until vegetables are slightly softened, stirring occasionally. Add flour; cook and stir 1 minute. Add clam juice and water; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  3. When cooking is complete, press Cancel and use quick release. Use immersion blender to blend soup just until slightly thickened (soup should not be completely smooth).
  4. Press Sauté; add cod, corn, half-and-half and parsley to pot. Cook about 2 minutes or until soup begins to simmer and fish is firm and opaque, stirring occasionally.