Instant Pot Cod Chowder

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Cod Chowder

Inspired by:

recipe updated Jun 9, 2020


  • Leek icon
    2 (180g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Yellow bell pepper icon
    Yellow bell pepper
    about ½ unit (75g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Cod fillet icon
    Cod fillet
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Red potato icon
    Red potato
  • Fennel bulb icon
    Fennel bulb
    1 (230g)
  • Salt icon
    1.25 tsp (7g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)
  • Clam juice icon
    Clam juice
    2 cups (480g)
  • Water icon
    1 cup (240ml)
  • Frozen corn icon
    Frozen corn
    1 cup (165g)
  • Half and half icon
    Half and half
    1 cup (240g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Add red potato, leek, celery stalk, fennel bulb, yellow bell pepper, fresh thyme, salt and black pepper to the inner pot
  4. Cook until softened while stirring occasionally - approx 8 min
  5. Add all purpose flour to the inner pot
  6. Stir - 1 min
  7. Add clam juice and water to the inner pot
  8. Mix well
  9. Cancel - Sauté
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 6 min
  12. Quick release
  13. Cancel - Keep warm
  14. Use immersion blender to blend soup just until slightly thickened (soup should not be completely smooth)
  15. Heat - Sauté, Normal
  16. Then add cod fillet, frozen corn and half and half to the inner pot
  17. Cook about 2 minutes or until soup begins to simmer and fish is firm and opaque, stirring occasionally
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