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dorie greenspan's potato chowder

dorie greenspan's potato chowder

Based on a recipe from Everyday Dorie: The Way I Cook

This recipe lends itself to variations depending on what's in season.

Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

Potato Chowder Lots of Ways

  • 4 slices bacon
  • 2 leeks, halved lengthwise, white & light green parts thinly sliced (about 10 ounces)
  • 1 large white onion, halved, thinly sliced (about 9 ounces)
  • 1 large shallot, halved, thinly sliced (about 1.5 ounces)
  • 2 garlic cloves, roughly chopped
  • 5 cups chicken stock or broth
  • 1 pound yellow potatoes, peeled & cut into bite-size pieces
  • 3.5 ounces asparagus, trimmed, cut into bite-size pieces (optional)
  • 4 ounces frozen peas (optional)
  • ½ cup heavy cream or half & half (optional)

Spring & Summer Herb Sauce

  • ¼ cup fresh dill, loosely packed
  • ¼ cup fresh mint leaves, loosely packed
  • 2 tablespoons fresh tarragon leaves, loosely packed
  • 1 garlic clove, peeled & roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Fall & Winter Herb Sauce

  • ⅓ cup fresh sage, loosely packed
  • ⅓ cup fresh thyme leaves, loosely packed
  • 1 garlic clove, peeled & roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons orange zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

Potato Chowder Lots of Ways

  1. In a Dutch oven of at least 5-quart capacity, cook bacon slices over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.

  2. Add leeks, onion, shallot, and garlic to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.

  3. Add the broth and potatoes; bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.

  4. If desired, stir in the cream; heat through. Season to taste with salt & pepper. Top with crumbled bacon and fresh herbs. Serve immediately with optional Herb Sauce.

Spring & Summer Herb Sauce

  1. Blend or process until smooth the dill, mint leaves & tarragon leaves along with the chopped garlic and olive oil. Stir in the lemon zest, salt & pepper.

Fall & Winter Herb Sauce

  1. Blend or process until smooth the sage & thyme leaves along with the chopped garlic and olive oil. Stir in the orange zest, salt & pepper.

Recipe Notes

Spring-Inspired Additions: Asparagus, sweet peas, sugar snap peas, snow peas. Top with chopped fresh tarragon and dill weed.

Summer-Inspired Additions: Zucchini, corn. asparagus, sweet peas, green beans. Top with chopped fresh dill weed and parsley.

Fall & Winter-Inspired Additions: Butternut squash, acorn squash. Top with fresh parsley.