Dorie Greenspan’s Potato Chowder

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…

• Bacon – Use your favorite bacon here. For more hearty crumbles, choose a thick-sliced bacon.
• Leeks – White & light green parts, halved lengthwise then thinly sliced. Leeks resemble large green onions without a bulb. The edible portion is the tightly packed leaf sheaths, that are whitish & very light green in color. Leeks offer a subtle, sweet, and oniony flavor, milder than that of onions. Always soak your chopped leeks to be sure all of the grit is removed.
• Onion – Halved and thinly sliced. White, yellow or sweet onions may be used.
• Shallot – Halved and thinly sliced.
• Fresh garlic – Roughly chopped.
• Granulated sugar – Just a pinch. Adding a pinch of sugar to sautéed vegetables helps balance natural bitterness, speeds up browning & enhances the savory depth.
• Kosher salt – Just a pinch. The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed. 
• Chicken stock – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. 
• Yellow potatoes – Peeled & cut into bite-size pieces. If preferred, they can be left unpeeled. Very similar to yellow potatoes, Yukon Gold can be used as an alternative. They are a popular, versatile, all-purpose potato known for their yellow, golden-brown tender skin and creamy, buttery-flavored yellow flesh.
• Asparagus – Tough ends trimmed then cut into bite-size pieces. Choose stalks that are neither too thick or too thin so that they retain some texture after simmering in the broth.
• Frozen peas – Frozen peas are a highly nutritious, budget-friendly pantry staple. Because they are picked and flash-frozen at their peak, they retain almost all their vitamins and boast a natural sweetness that makes them perfect for throwing into pastas, soups & side dishes.
• Heavy cream – Optional but highly recommended. Heavy cream adds a wonderful richness and creaminess. If preferred, half and half can be used as an alternative.

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

If you are using peas, frozen are fine. No need to defrost first.

Before we continue on with the 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 version of Dorie Greenspan’s Potato Choiwder, we have a spring & summer herb sauce.

• It’s made with fresh dill, mint leaves & tarragon leaves.
• Along with fresh garlic, extra-virgin olive oil, salt & pepper.
• 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.

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 everyone a chance to add some pizzazz to their own bowl of chowder.

Enjoy your serving of Dorie Greenspan’s Potato Chowder!

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.

More delicious creamy soups…