- TOTAL TIME: 45 MIN
- SERVINGS: 8
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 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup heavy cream
- 1 cup milk
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 1 leek, white and light green parts only, thinly sliced
- 1 teaspoon chopped thyme
- 1 cup dry white wine
- 3 1/2 cups chicken stock or low-sodium broth
- One 10-ounce package frozen corn kernels, thawed
- One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat-leaf parsley
- 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.
- 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.
- 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.
Zippy, pear-scented Pinot Blanc.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.