Instapot pike chowder

[Davey Crockett]

I'd like to try making chowder out of some frozen (bone in) pike . Should be able to pressure cook the fish first in the instapot to dissolve the bones then make chowder. Has anyone tried this ?

 

[Ponyroper]

From the NDG+F web site:

Pike Chowder​

• 2 cups diced northern pike sprinkled with seafood seasoning
• 4 tbsp melted butter
• 1 chopped onion
• 3-4 diced potatoes
• 1 stick celery
• Carrots
• 1 can cream of celery soup
• 1 can whole corn
• 1 can evaporated milk

Cook potatoes, onion and carrots until done.

Add evaporated milk.

Add cream of celery soup.

Add fish.

Add whole corn (drained).

Simmer 20 minutes until fish is flaky, season to taste.

 

[Lycanthrope]

I'd like to try making chowder out of some frozen (bone in) pike . Should be able to pressure cook the fish first in the instapot to dissolve the bones then make chowder. Has anyone tried this ?

does that really dissolve the bones? Im skeptical...

 

[Davey Crockett]

Yes, 100% . I made 4 small batches in pint jars last night with different flavorings and taste tested . Today I'll run a batch with no seasonings and use it in chowder like Pony roper posted.

 

[Lycanthrope]

Yes, 100% . I made 4 small batches in pint jars last night with different flavorings and taste tested . Today I'll run a batch with no seasonings and use it in chowder like Pony roper posted.

probably works better with the 2-4lb pike than the 20+ ones I like to keep!

 

[Davey Crockett]

I've never canned a 20#er but a lot of people here say those 20# muskies are good pickled and canned. Last batch I did was an 8 and a 10# and the bones were all dissolved , What I am working with now is leftovers in the freezer from those. Come to think of it , I even put some of the back bone in a couple jars since I like the taste/texture of them in canned Salmon.

 

[Jiffy]

My cats don’t even like pike.

 

[measure-it]

That's OK Jiffy, I don't like cats!