Potato Chowder, My Way {CtBF} #Everyday Dorie

After the sugar overload of December, I promised healthier eating in the new year.  For me, that usually starts with soup.  I love soup, especially soups that fill you up for lunch.  Sometimes I’m in the mood for a smooth one made with beans or vegetables and then pureed – no cream required.  Other times, I crave a brothy bowl filled with vegetables or beans.

So far in 2019, brothy soups have been the star.  I started the year with a wonderful onion soup made with sweet red onions offset by the tang of Dijon mustard, balsamic vinegar and soy sauce.  It was easy and delicious.  Cheesy toasts on top made this a perfect lunch.

Cook the Book Fridays’ first recipe from Everyday Dorie this year is another hearty brothy soup: Potato Chowder, Lots of Ways.  Dorie Greenspan gives a basic formula along with suggestions on tweaking the ingredients depending on the season as well as other ideas for giving the soup your own flair.  Though called potato chowder, the soup includes an almost equal (or maybe greater) amount of alliums.  There are onions, leeks, shallots AND garlic.  I even used leeks I grew in my garden last summer (they’re storing well in the fridge).

I didn’t have any bacon on hand, but I did have a jar of bacon fat, so that’s what I used to sauté the alliums.  Once they’re soft, broth and the requisite potatoes are added to the pot.  I had some containers of corn stock in the freezer, made this summer from corn cobs.  I thought that would be nice with the bacon undertones.  I also added a tablespoon of Old Bay seasoning to evoke memories of childhood summers in Maryland.  Once the potatoes are tender (about 20 minutes), they are mashed in the pot to give the soup some body.  You could optionally add some cream, but it didn’t seem necessary.  And I’m focusing on less decadent eating for January.

It’s cold outside, but this soup warms you from the inside.  The stock was sweet, and the flavor of corn was distinct, more than I expected.  It complemented the bacon and Old Bay perfectly.  The soup is rather beige, but sliced scallions and chopped parsley added the needed color to the bowl.

This is a perfect recipe to have in your back pocket.  The basic ingredients are always on hand, at least at my house, and the ways to vary the pot to use other things in your pantry are limitless.  I’m looking forward to having fun with other combinations as the seasons evolve.

To see how others in Cook the Book Fridays dressed up their chowder, check out there links here.  And to try it yourself, you can find the recipe in page 63 of Dorie Greenspan’s newest book, Everyday Dorie.



Posted on 11 January 2019, in Cook The Book Fridays, Everyday Dorie, Soup and tagged , , , , . Bookmark the permalink. 11 Comments.

  1. Your soup sounds delicious! I like the idea of corn stock. I’ve never made it but will try to remember it this summer. And leeks from your garden? I’m quite envious. Leeks are so expensive here and so tuff I end up tossing half of the layers. I often say I’m not buying them again but then I love their delicate flavor so I weaken.

  2. Soup is a hard sell in my house but this one received positive reviews all around. I already had cooked bacon in the fridge so I used butter to cook my onion mixture- I don’t think anything suffered as a result.
    Your additions sound delicious!

    Happy New year!

  3. Your soup looks delicious! The addition of corn stock sounds good. Love the flexibility of this recipe, using whatever veggies we have !

  4. This was the perfect recipe for this winter weather and yours looks very delicious. I like the sound of corn stock and old bay, I’m sure it was fantastic.

  5. I loved the clear look too! I’ll be making up another batch of this over the weekend because YUM!

  6. I love your tweaks to this soup. Yum!

  7. i used old bay, too…yummy. this was a great lunch or dinner soup!

  8. I am so impressed by all of your ingredients that you had on hand that you grew or saved yourself! I apparently need to get back with it! Stock from corn cobs! Your soup sounds amazing!

  9. I bet that corn stock tasted so wonderful on a cold winter day! All of it together sounds quite tasty and I love how versatile the soup is!

  10. Love the reference as a “backpocket recipe”. Perfect ! Yes, this was a winner no matter how you sliced it but I am really intrigued by the Old Bay. That with the bacon fat combo sounds like an amazing way to add flavor and I will definitely be giving that version a go. Kudos on the eating less decadently. I started eating better with this one but managed to hit FLOUR bakery before we left Beantown and was remarking to Pete that the Kouign-Amann was one of the best things I have ever eaten. SWOON. Now back to soup for a while…..

  11. With all the rich foods during the holidays, all of a sudden a brothy soup has become my craving. I like to lighten the chowder by not overdoing the cream. Dorie’s recipe allows us to find the balance with the creamy texture. Corn with old bay reminds me of summers by the bay. That’s next on my list.

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