Fish Chowder
MAKES 4 TO 6 SERVINGS
I’m a firm believer that adding cream to just about anything makes it instantly delicious. It’s true with this recipe, which is one of my all-time favorite soups. Pretty much anything labeled “chowder” is like comfort in a bowl. A firm fish, like cod or haddock, works best here so it doesn’t fall apart.
1 tablespoon olive oil
2 cups diced unpeeled Yukon Gold potatoes (about 1/2-inch cubes)
1 cup chopped leeks (about 2 stalks; white and pale-green parts only)
½ cup chopped carrot (about ½ carrot)
½ cup chopped celery (about 1 stalk)
1 cup fresh or frozen corn kernels
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups Vegetable Broth (page 80)
1 pound cod or haddock, deboned and skin removed, cut into 1-inch chunks
2 teaspoons dried thyme
2 bay leaves
1 teaspoon paprika
1 teaspoon dry mustard
½ cup heavy cream (carrageenan-free)
In a large pot, warm the oil over medium-high heat. Add the diced potatoes and sauté until they are lightly browned and starting to soften, about 5 minutes. Add the leeks, carrots, celery, corn, salt, and pepper. Sauté until the leeks are translucent and the other vegetables are fragrant and softened, another 5 to 7 minutes. Add the broth and bring to a simmer. Add the fish, thyme, bay leaves, paprika, and mustard and simmer on low heat until the fish is fully cooked through, about 15 minutes.
Stir in the cream and simmer for another 5 minutes. Ladle the chowder into bowls and serve hot.
