Ingredients
100 g bacon, cut into 2.5 cm pieces
5 cloves garlic, minced
1 medium onion, diced
3 stalks celery, thinly sliced
1 medium carrot, diced
4 medium russet potatoes, peeled and cubed
400 g whole kernel corn
500 ml vegetable broth
600 g haddock fillets
250 g medium shrimp, peeled and deveined
250 g sea scallops
1 tbsp chopped fresh thyme
1 pinch red pepper flakes, or to taste
ground black pepper, to taste
30 g cornstarch
30 ml water
250 ml milk
Directions
Step 1
Set a multi-functional pressure cooker (e.g., Instant Pot) to the Sauté function. Add the bacon and cook until browned (about 5-7 minutes). Add the minced garlic and sauté for 30 seconds. Stir in the diced onion, celery, and carrot, and cook for 1-2 minutes, stirring occasionally. Turn off the cooker.
Step 2
Layer the cubed potatoes on top of the vegetable mixture, followed by the whole kernel corn. Pour in the vegetable broth. Place the haddock fillets on top, then add the shrimp and scallops. Close and lock the lid. Select high pressure and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build.
Step 3
Use the natural-release method according to the manufacturer's instructions for 10 minutes. Then carefully perform the quick-release method for about 5 minutes. Unlock and remove the lid.
Step 4
Select the Sauté function and stir to break up the fish. Add the chopped thyme, red pepper flakes, and ground pepper. In a measuring cup, mix the cornstarch and water together, then stir it into the chowder and cook until thickened. Stir in the milk and serve.