Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 large onion ((7 ounces/198 grams))
  • 1 large carrot ((2.5 ounces/71 grams))
  • 1 stalk celery
  • ¼ cup spelt flour
  • 2 cups baby gold potatoes ((12 ounces/340 grams; use thin-skinned potatoes))
  • 2 cloves garlic, minced
  • ½ cup frozen roasted corn
  • 1 lb. cod ((454 grams; boneless and skinless))
  • 1 lb. large shrimp, raw, peeled, tail-off ((454 grams; use 70/90 size shrimp))
  • 6 ounces smoked oysters packed in olive oil, drained ((170 grams))
  • 1 cup heavy cream
  • 1 cup clam juice
  • 1½ cups chicken broth
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon dried thyme
  • fresh thyme leaves, parsley, black pepper ((for garnish, optional))

Instruction

  • Cut the cod into 1-inch pieces (2.54 cm) and cut the shrimp and oysters in half. Chop the onion and potatoes into ½-inch dice (1.27 cm). Dice the carrot into ¼-½ inch pieces (0.6-1.27 cm) and chop the celery into ¼-inch pieces (0.6 cm). Mince the garlic cloves.
  • Set the Instant Pot to high sauté. Heat the oil in the pot and sauté the onion, carrot, and celery for 5-10 minutes. You want the veggies to soften, not brown. 
  • Add the potatoes, garlic, and flour to the pot. Stir for 30 seconds. 
  • Pour in the clam juice and chicken broth, and sprinkle in the Old Bay and dried thyme. Put the lid on the pot and close the valve. 
  • Pressure cook or 5 minutes using the “beans/chili” setting under high pressure. Allow the pressure to release naturally for 10 minutes before carefully opening the vent on the lid.
  • Add the cod, chopped shrimp, drained chopped oysters, corn, and cream to the pot. Simmer the chowder on high sauté for 5-10 minutes, stirring frequently to prevent sticking. 
  • The fish should reach a safe internal temp of 145°F (63°C). You can check a few pieces with a meat thermometer if you’d like to be extra cautious.
  • Ladle the chowder into soup bowls and garnish (if desired) with fresh herbs and black pepper. Enjoy!