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!

 

[measure-it]

Wait!: I do like cats.....they kind of taste like chicken. LOL

 

[Davey Crockett]

It turned out good. I used a packet of Bear creek clam chowder that called for a can of clams but I used a pint of pressure cooked pike instead, and for good measure I added a can of clam chowder soup .
I had pressure cooked the norderns for 90 min on high, no bones.

 

[Kentucky Windage]

I typically add shrimp to fish soup type recipes. The fish usually turns into mush. The shrimp adds some solids.

 

[Davey Crockett]

I typically add shrimp to fish soup type recipes. The fish usually turns into mush. The shrimp adds some solids.

That's a good idea , the fish did get mushy but the flavor was good. I chopped up a whole onion and put in it after it was done so that added some texture.

 

[measure-it]

If the fish is already smoked or cooked, just put it in at the end, just long enuf to warm thru.

 

[Lycanthrope]

It turned out good. I used a packet of Bear creek clam chowder that called for a can of clams but I used a pint of pressure cooked pike instead, and for good measure I added a can of clam chowder soup .
I had pressure cooked the norderns for 90 min on high, no bones.

did you JUST pressure cook the fish, or was it pickled?

 

[Davey Crockett]

I just pressure cooked it , I put it in pint jars and put a couple spoonfuls of Clam soup on top and pressure cooked for 90 min.

 

[Bauer]

Ive never tried pike chowder, but walleye cheek chowder is really good, and the cheeks hold up better in the chowder too as far as texture is concerned.