Servings: 8

1/2 cup diced onion ½ cup diced onion
1/2 cup diced celery ½ cup diced celery
1 cup diced carrot 1 cup diced carrot
1/2 a cauliflower with stem on ½ a cauliflower with stem on
2 cups diced raw potato 2 cups diced raw potato
3 cups fat free chicken stock 3 cups fat free chicken stock
2 haddock fillets 2 haddock fillets
3 4oz frozen salmon portions 3 4oz frozen salmon portions
2 cups frozen cooked shrimp 2 cups frozen cooked shrimp
1 tbsp vegetable oil 1 tbsp vegetable oil
2 tbsp flour 2 tbsp flour
2 cups 1% milk 2 cups 1% milk
1 tsp salt 1 tsp salt
1 tbsp summer savoury 1 tbsp summer savoury

Sauté the carrots, onions and celery in oil for 5 minutes.
Sprinkle flour over mixture, sauté for 2 minutes.
Add chicken stock and deglaze the bottom of the pan.
Add the potatoes, fish, summer savoury, salt and cauliflower.
Pressure cook for 10 minutes (or simmer on stove for 20 minutes), release pressure.
Remove cauliflower and 1 cup of hot chowder liquid to a blender and purée the mixture. Return the purée to the pot.
Add the shrimp and salmon and sauté 3 to 5 minutes until the salmon breaks apart.
Stir whole mixture until the haddock breaks up slightly.
Add two cups of 1% milk.
Makes 16 cups of chowder and a 2 cup serving is 3 WW points.