New England Fish Chowder

By BobLongo

Ingredients

• 2 tbsp. unsalted butter
• 1 cup onion chopped
• 1 cup fennel trimmed and chopped, save green fronds, chop, use for garnish
• 1 large garlic minced
• ¼ cup dry white wine
• 3 cups fish or chicken stock
• 1 ½ pounds Yukon gold potatoes, peeled and cut into ½" cubes
• 1 tsp. fresh chopped thyme leaves or ½ tsp. dry thyme
• Kosher salt and freshly ground black pepper
• 2 tsp. cornstarch
• 1/3 cup heavy cream
• ½ pound sea scallops, about 9 or 10, cut in half
• 1/2 pound large peeled shrimp
• 1 pound thick, skinless cod or haddock filets cut into 1 ½ " pieces
• 1 cup thawed frozen corn
• Chopped parsley or chives for garnish

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Serves 4-6
Set pressure cooker on sauté and melt butter over medium high heat.
Add onion, fennel and garlic and sauté for 3 minute, stirring often until vegetables start to soften. Add wine and bring to a boil until reduced, Add stock, potatoes and thyme. Bring to a boil.
Lock lid in place and cook on high pressure for 3 minutes. Let pressure release naturally for 5 minutes then quick release pressure. Reset cooker on high sauté.
While mixture is cooking, in a small bowl, combine cream and sprinkle with cornstarch and mix until dissolved. Stir into simmering broth. Add all the seafood and corn and cook until liquid is slightly thickened and fish is opaque. About 3 minutes.
Adjust seasonings and garnish with herbs.