New England Fish Chowder

Servings: 6
Ingredients:

2 tb Butter
1 lg Onion, finely chopped
3    Stalks celery, finely
-chopped
1 lg Carrot, finely chopped
1 lb Potatoes, peeled, diced 1/2
-inch cubes
1 lb Fish (white) fillet, in 1
-1/2 inch chunks
2 c  Fish stock or clam juice
1 c  Cold water
1    Bay leaf
1/2 ts Dried thyme
1    To 1 1/2 cups heavy cream
1 c  Corn kernels
1/4 c  Chopped fresh parsley

Salt and Pepper to taste

Heat the butter in the cooker. Saute the onions until soft, about 2 or 3
minutes. Toss in the celery, carrot, and potatoes and saute an additional
minute. Add the fish chunks, stock, water, bay leaf and thyme.

Lock the lid and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 4 minutes. Reduce the pressure quickly
under cold water. Remove the lid.

Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to
taste. Simmer until the corn is cooked and the chowder is hot.

Transfer to serving tureen or individual bowls and top with a pat of butter
and a sprinkle of bacon bits, if desired.

Source: Adapted from _Cooking under pressure_ by Lorna J. Sass. ISBN
0-688-08814-7