This comforting chowder, packed with tender oysters, your favourite fish, russet and sweet potatoes, corn, and smoky bacon, is a satisfying meal anytime of year. You can use any Canadian fish that’s available as they all cook in about the same length of time. That’s the beauty of cooking with seafood!
Set electric pressure cooker to sauté function on medium heat. Add butter, onion, celery, garlic, salt, and pepper; cook, stirring occasionally, for 3 minutes. Add milk, clam juice, wine, potatoes, sweet potatoes, and thyme.
Close and seal lid; set manually to cook on high pressure for 10 minutes. Turn steam vent to venting position to release pressure. Open lid and stir well.
Whisk together cornstarch and 3 tbsp (45 mL) water; stir into soup. Add fish. Set to sauté function over high heat; bring to boil. Reduce heat to low and simmer for 3 minutes; add oysters. Cook until oysters plump up and start to curl around the edges and fish flakes easily when tested with a fork, about 3 minutes.
Ladle into bowls and top with chives.
Stove top version: Substitute a large Dutch oven or soup pot for pressure cooker and follow step 1 on stove top over medium heat. Bring to boil, stirring often. Reduce heat and simmer until potatoes are tender; 25 to 30 minutes. Continue with step 3 as directed.
Tip: Can’t find shucked raw oysters? Use drained canned clams or smoked oysters and add in the last minute of cooking, just to reheat.