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Chucks Chowdah

1 medium acorn squash
1/2 cup navy beans (Dry)*
1 can corn, drained or 1 cup cooked corn kernels
2 medium red potatoes, cubed
6.5 oz (1 can) smoked wild Alaska Sockeye from Tonka Seafoods
1/4 cup (1/2 stick) unsalted butter
14 oz (1 can) sweetened condensed milk
1 cup milk
1cup water
1tbsp dill weed
1 tsp salt
1 tsp black pepper

Sort and wash the beans and put them in the pressure cooker with enough water to cover with about half an inch. Seal and bring to pressure then remove from heat and set aside. Release pressure, drain and rinse the beans and return the beans to the pressure cooker.
*I didn’t measure after they were cooked but it’s about 1 to 1.5 cups cooked beans.

Poke some holes in the squash and bake for 35 to 40 minutes or until tender. Cut in half and let cool enough to handle then scoop out the seeds and discard. Scoop out the meat. You should have about two cups of squash. Discard the skin.
NOTE: Alternatively, you can peel and cut the raw squash up into cubes with a (Very) sharp knife and add them to the pressure cooker without pre-cooking. If you don’t have a nice big SHARP chefs knife, play it safe and pre-cook the squash in the oven.

(Canned squash and canned white beans would speed things up and might work almost as well.)

Add the other ingredients and stir together. Seal and bring to pressure. Reduce heat to lowest setting. Cook for 40 minutes and remove from heat. Makes a nice thick chowder. Add water if it’s too thick for you

I usually refine the recipe over three or four (At least) batches but this came out so good on the first try I thought I’d share it. Great comfort food! Next time I’ll try some optional ingredients: chopped onion, garlic, green pepper, celery - but this first batch came out really, really good.