I'm sure the New England guys are gonna jump on me for posting a chowder recipe but I made it tonight and thought some people might want to try it, especially with the superbowl coming up.
If anyone has ideas to improve it please let me know! I'm open to suggestions!
This is a great recipe because it only takes about 40 minutes and you don't really have to cook anything. These ingredients can be adjusted however it's mostly a guess for me until it tastes good anyways.
Needed:
1. Couple lbs (2-3) of some white meat fish (I prefer perch or walleye) but I'm sure any white meat will work. I could see catfish being really good.
2. 2 quarts of half and half creamer.
3. 24 oz of chicken broth.
4. 12 oz of condensed milk or 18 oz of regular milk 1% or higher.
5. 10 medium russet potatoes.
6. 2 small sweet onions.
7. Butter
Heat the pressure cooker and put 2 tbsp of butter (I use Amish butter WI) in the bottom, chop the onions and brown them in the pressure cooker.
Peel and chop the potatoes and mix them in with the onions. Add the chicken broth and milk and frozen filets. Make sure the fish is boneless and skinless.
Set the pressure cooker to the appropriate temp and pressure, cook for 8-10 depending on how much fish you include.
Let the pressure cooker pressure come down on it's own, 20-30 minutes. After it has equaled pressure add in the half and half, let the pressure cooker come to temperature. Add in some salt and pepper to taste and let the chowder thicken.
If it is not getting any thicker add some regular flour or corn starch to the mix to make it thicker. Be careful not to starch it too much or you'll end up with a gelatinous mass!
I usually bake some crescent rolls or dinner rolls to go with, it's a house favorite! Get's the GF off my back when I want to go perchin!
