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Instant Pot Fish and Potato Chowder - Dump and Go Dinner

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Instant Pot Fish and Potato Chowder - Dump and Go Dinner

Tricia
The Cook
4 Servings
14 Ingredients
11 Comments

This freezer meal recipe for a comforting Fish and Potato Chowder is based on a contribution by Sherry for Breast Cancer Awareness month in honor of her mother Wilma. Enjoy this Instant Pot variation of her tasty and well-loved soup around your dinner table soon.

4 Servings
14 Ingredients
11 Comments

Ingredients

  • 1 ⅓ cups Water #1
  • ⅔ pounds Tilapia
  • 1 cup peel and dice Yukon Gold Potato
  • ½ cups dice Celery
  • ¾ cups dice Onion
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Garlic Powder
  • ⅔ cups Chicken Broth/Stock
  • 2 tablespoons cook and dice Bacon
  • 1 ⅓ cups Milk
Serving Day Ingredients
  • ⅓ cups Potatoes, Instant
  • ⅔ tablespoons Butter
  • ⅔ cups Water #2

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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11 Comments

Join the discussion
    1. They’re used a thickener for this recipe so you might try arrowroot or cornstarch if you prefer and have either of those on hand.

    1. We have not tried this recipe with coconut milk, but don’t see why you couldn’t try this. It may change the consistency a bit but should still work. If you decide to adapt the recipe, please report back and let us know how it turns out!

  1. I used potato starch to thicken it up after using a potato masher to mash some of the potatoes up. It worked perfectly. Our goat milk from the farm worked perfectly in this and leftover corn was a nice addition.

  2. Should the tilapia be in pieces? I was thinking about using a couple of already-frozen fillets and don’t want to thaw and refreeze.

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