[Bora Bora, Leeward Islands, French Polynesia; 16º 29.44'S/151º 45.76' W]
This recipe is a favorite passage recipe on Carina as it is hearty, filling and dirties only one pot - our pressure cooker. We have made this chowder for years but grew to appreciate it on our especially-long Pacific passages. Leftovers, if there are any, can be left in the pressure cooker and brought back to pressure. Turn off heat and cool without disturbing the sealed lid to enjoy later.
~ 1 Tbs. light cooking oil
2 medium potatoes, washed and cubed
1 12 oz. can of clams, drained
1 12 oz. can sweet corn, drained
~ 1 Tbs. butter
~ ½ liter (or 2 cups) milk – whole or 2%
~ ½ liter (or 2 cups) water
Salt and black pepper to taste
Chop onion finely. Add onion to pressure cooker and add a tiny bit of light cooking oil (e.g. sunflower). Cook until onion is translucent. While cooking onion, wash - in seawater if at sea - and cube two medium potatoes – do not peel. Add potatoes to pressure cooker and cook on medium heat for about 5 minutes. Add butter, clams, sweet corn and water and seal lid of pressure cooker. Bring to pressure and cook about 5 minutes, turn off heat and allow pressure to return to normal naturally. Open lid immediately when pressure released, add milk and heat over low heat until just boiling once again. Serve immediately. Fresh bread is an excellent accompaniment to chowder.