Fish, potatoes, and corn swim together in this hearty chowder. This southwestern fish chowder is a warm treat on a cool day.
Updated March 5, 2021
I updated this recipe as follows:
- Changed the steps to add the milk or milk-cream mixture after the pressure setting has completed. Making the fish chowder this way is less messy so the instant pot cleanup will be easier. It doesn’t change the flavor at all; it just makes it easier.
- Added nutrition info for a milk-cream alternative to the two percent milk in the original recipe. I started making it with cream and I really enjoy it that way, so I thought I would provide both options in the recipe.
About this southwestern fish chowder recipe
I had some catfish chowder in a restaurant recently and it made me realize that I don’t have any chowder recipes on the blog. So I got to work on an easy, tasty chowder recipe that I think you’ll like. The recipe calls for a fish called mahi-mahi, but other types of fish will work well. You can make it with milk, whole or low-fat, or with a milk-cream combination.
Ingredients
- Golden potatoes – These potatoes are perfect for soups.
- Corn – Use frozen, fresh, or canned. If you use canned corn, drain it first.
- Yellow onion and garlic – Provide allium flavors.
- Vegetable broth – I used Better than Bouillion.
- Dairy – Use whole milk, low-fat, or a combination that includes cream.
- Flavorings – Cumin and salt – add depth and flavor.
- Olive oil – Used to saute the onion and garlic.
- Fish – This recipe calls for mahi-mahi but other types of fish are good too.
- Diced green chilis – Provide the spicy southwestern flavor. I used a canned variety that is readily available.
Most chowder recipes use heavy cream or half-and-half. I’ve prepared this chowder several different ways and I settled on a blend of two-percent milk and a little heavy cream. We like it this way, but you can use any combo that you like.
The other ingredients are standard chowder fare – potatoes, corn, onion, and a broth base. The fish is mahi-mahi, a favorite around here. It holds its shape, but flakes when you need it to. It’s a great addition to this chowder, but other types of fish work well also. Mahi-mahi is high in omega 3s and it’s a great source of protein. This article has some good info on mahi-mahi.
Making Southwestern Fish Chowder
Everything happens in the instant pot. There’s no need for any other pans or skillets. Start by sauteing the onion and garlic. I’ve found that adding a little butter to the olive oil keeps the onions and garlic from browning when you don’t want them to.
Step 1: Prepare the ingredients
- Dice the onion and mince the garlic, or put the garlic through a garlic press.
- Chop the potatoes into cubes.
- Measure the vegetable broth.
Step 2: Sauté onions, garlic, and fish
- Push the sauté button on the Instant Pot.
- Add the butter and olive oil to the Instant Pot.
- Toss in the onion and sauté for about two minutes.
- Add the garlic and sauté for about one minute.
- Put in the fish filet and sear it on each side.
- Cut the fish into four or more pieces and pan sear it in the instant pot for a couple of minutes on each side.
- Turn off the sauté setting.
Step 3: Cook the fish and veggies
- Add the chopped potatoes, vegetable broth, and corn to the Instant Pot.
- Put the lid on the Instant Pot.
- Push the Pressure Cook button and set the time for 8 minutes.
- When the Instant Pot completes the cycle, let it release the pressure.
- After the pressure has gone down, remove the lid.
Step 4: Add the milk and/or milk-cream blend
- Turn on the sauté setting.
- Add the milk and cream (or milk only if for the low-fat version.)
- Stir the soup until it’s piping hot.
- (Optional thickening step) Add 1 T cornstarch that has been mixed with 2 T water to the chowder and stir for about three minutes to thicken the chowder.
- Turn off the sauté setting.
- Serve the soup!
The fish flakes into bite-sized pieces with just a little stirring.
Serving Southwestern Fish Chowder
This is the easy part. Just ladle this southwestern fish chowder into bowls and eat it. It goes great with cornbread or rolls. Add a side salad if you want. This chowder is hearty and filling.
Nutrition Info
Whichever way you make it, enjoy it!
Other recipes that you might like
If you like soups, check out these cookneasy soups:
Southwestern Fish Chowder
Ingredients
Low-fat version
- 1 1/2 cups golden potatoes about 8 ounces
- 1 cup frozen corn
- 1/8 cup yellow onion diced
- 1 clove garlic
- 1 1/2 cups vegetable broth
- 1 1/2 cups 2% milk
- 1 tsp cumin
- 1 T olive oil
- 1/2 tsp of salt
- 4- ounce piece of mahi mahi
- 1/4 cup diced green chilis
- Optional 1 tablespoon cornstarch mixed in 2 T water for thickening
Creamy version
- Use the same ingredients but use a milk/cream blend in place of the 2% milk.
- 1 1/2 cups golden potatoes about 8 ounces
- 1 cup frozen corn
- 1/8 cup yellow onion diced
- 1 clove garlic
- 1 1/2 cups vegetable broth
- 1 cup 2% milk
- 1/2 cup heavy cream
- 1 tsp cumin
- 1 T olive oil
- 1/2 tsp of salt
- 4- ounce piece of mahi mahi
- 1/4 cup diced green chilis
- Optional 1 tablespoon cornstarch mixed in 2 T water for thickening
Instructions
Step 1: Prepare the ingredients
- Dice the onion and mince the garlic, or put the garlic through a garlic press.
- Chop the potatoes into cubes.
- Measure the vegetable broth.
Step 2: Sauté onions, garlic, and fish
- Push the sauté button on the Instant Pot.
- Add the butter and olive oil to the Instant Pot.
- Add the onion and sauté for about two minutes.
- Add the garlic and sauté for about one minute.
- Put in the fish filet and sear it on each side.
- Cut the fish into four or more pieces and pan sear it in the instant pot for a couple of minutes on each side.
- Turn off the sauté setting.
Step 3: Cook the fish and veggies
- Add the chopped potatoes, vegetable broth, and corn to the Instant Pot.
- Put the lid on the Instant Pot.
- Push the Pressure Cook button and set the time for 8 minutes.
- When the Instant Pot completes the cycle, let it release the pressure.
- After the pressure has gone down, remove the lid. (See notes below about pressure release.)
Step 4: Add the milk and/or cream
- Turn on the sauté setting.
- Add the milk and cream (or milk only if for the low-fat version.)
- Stir the soup until it’s piping hot.
- (Optional thickening step) Add 1 T cornstarch that has been mixed with 2 T water to the chowder and stir for about three minutes to thicken the chowder.
- Turn off the sauté setting.
- Serve the soup!
Products used in this recipe
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