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Smoked-Whitefish Chowder
© Roland Persson

Smoked-Whitefish Chowder

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

To make this lightly smoky chowder, Andrew Carmellini cleverly cooks potato chunks in milk and cream, which both enriches the potatoes and thickens the broth. He also adds corn and a mix of herbs to brighten the flavor.

  1. 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  2. 1 cup heavy cream
  3. 1 cup milk
  4. Salt and freshly ground pepper
  5. 1 tablespoon unsalted butter
  6. 1 tablespoon extra-virgin olive oil
  7. 1 medium onion, finely chopped
  8. 3 celery ribs, finely chopped
  9. 1 leek, white and light green parts only, thinly sliced
  10. 1 teaspoon chopped thyme
  11. 1 cup dry white wine
  12. 3 1/2 cups chicken stock or low-sodium broth
  13. One 10-ounce package frozen corn kernels, thawed
  14. One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
  15. 2 tablespoons chopped dill
  16. 2 tablespoons chopped flat-leaf parsley
  17. Tabasco
  1. In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.
  2. Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.
  3. Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco. Serve hot.
Make Ahead The chowder can be refrigerated overnight.

Suggested Pairing

Zippy, pear-scented Pinot Blanc.

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