Smoked-Whitefish Chowder
© Roland Persson

Smoked-Whitefish Chowder

  • 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.

Ingredients

  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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