Smoked-Whitefish Chowder

Name: Smoked-Whitefish Chowder
Total time: 45 min
Ingredients: 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; Tabasco

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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. Slideshow: More Seafood Recipes

By Andrew Carmellini

Updated on October 21, 2019

Smoked-Whitefish Chowder — Photo: © Roland Persson

Total Time:

45 mins

Yield:

8

Ingredients

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
Tabasco

Directions

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.

Make Ahead

The chowder can be refrigerated overnight.

Suggested Pairing

Zippy, pear-scented Pinot Blanc.