Smoked Haddock Chowder

Method

This recipe comes from Beard House chef Jonathan Benno of Per Se in NYC.

• 1 tablespoon canola oil
• 1/2 cup diced bacon, about 4 slices
• 2 leeks, white and pale green parts only, diced
• 1 medium yellow onion, diced
• 3 celery stalks, diced
• 1 cup diced new potatoes
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/2 cup clam stock
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup diced smoked haddock
• 2 tablespoons finely chopped Italian parsley

Heat the canola oil in a large sauce pan over medium-high heat. Add the bacon and cook until it begins to render its own fat, about 3 minutes. Add leeks and onion and sweat until translucent, about 4 minutes. Add celery, potatoes, bay leaves, and thyme to mixture and cook until lightly browned, 3 to 5 minutes. Season with salt and freshly ground black pepper. Add clam stock and cook until about half of the liquid is absorbed, 5 minutes. Add milk and cream and simmer over medium-low heat until vegetables are tender, 15 to 20 minutes. Add smoked haddock and parsley before serving. Stir to combine and serve warm.

Yield

Four 1 1/4 cup servings