Name: dorie greenspan's potato chowder
Prep time: 20 min
Cook time: 50 min
Ingredients: 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)); 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; 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

Here’s what we love about Dorie Greenspan’s Potato Chowder. It can be enjoyed all year long. If you live in an area with distinct seasons, better yet. Simply switch up some of the additions and you have a delicious bowl of seasonal goodness.

Dorie Greenspan calls it …Potato Chowder Lots of Ways in her cookbook titled, Everyday Dorie: The Way I Cook.

In Dorie’s own words, “This is what I call a cook’s chowder because it is so versatile. I change it up every season. Butternut and acorn squash go in for fall, asparagus and peas in spring, zucchini and corn for summer.” Of course, if you’re a fan of basic potato chowder, there’s no need for the extra ingredients. It’s truly delicious just as it is.

What we have here is the spring version of Dorie Greenspan’s Potato Chowder…

The secret to the full flavor of this chowder is bacon.

There’s just no way around it. The bacon is cooked in the Dutch oven until browned and crispy. As you remove the bacon and transfer it to cool down, be sure to keep the bacon drippings in the pot.

The leeks, onions, shallot, and garlic will be cooked in those flavorful drippings.

Now you’ll add the diced potatoes along with the chicken stock or broth. If you’re including fresh seasonal vegetables, now’s the time to throw them in, too.

If you are using peas, frozen are just fine.

After a simmer of about twenty minutes or so, the potatoes and optional veggies should be tender. If you like your chowder on the thick side, mash up a few of the potatoes.

Before we continue on with our chowder, here’s another possible flavor boost to consider. This is totally optional, but you can make a seasonal condiment that is similar to Italian pesto or French pistou.

For this presentation, we have a spring & summer herb sauce made with fresh dill, mint leaves, and tarragon leaves. The addition of lemon zest is refreshing. It couldn’t be easier …it all gets blended in your blender or mini-processor.

The herb sauce is served as an optional condiment along with the chowder. Speaking of that good stuff, let’s get back to that.

There is one more option to consider…

You can enjoy this as it is …a delicious light flavorful potato soup. Or… wait for it …add some heavy cream to the mix. Please do this. It doesn’t make the chowder overly rich.

After all, it’s only one-half of a cup added to the entire pot. But the flavor boost is dramatic. Really.

Remember that crispy bacon that you set aside earlier? Now’s the time to crumble some of that right into the pot of golden chowder.

If you like, add some fresh greens and you have a work of art.

Did you decide to make that seasonal herb sauce? Give your guests a chance to add some pizzazz to their bowl of chowder.

Enjoy your serving of Dorie Greenspan’s Potato Chowder!

5 from 1 vote

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

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.
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.
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.
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

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

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.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

Food

dorie greenspan’s potato chowder

What we have here is the spring version of Dorie Greenspan’s Potato Chowder…