This month’s selection from Everyday Dorie for Cook the Book Fridays was perfectly timed for me. I had a surplus of new potatoes from my weekly produce box that needed a purpose, so they became the potatoes for this chowder. Dorie provides a basic potato chowder recipe and offers seasonal options. I had some dill from my produce box and some frozen peas, so I decided to add them to the basic recipe and make the “Spring Chowder”.
After browning some bacon pieces and setting them aside, I gently sautéed thinly sliced leeks, onions, shallots and garlic in the bacon grease and a little olive oil. When the sliced vegetables were soft, I added broth, substituting unsalted beef broth for some of the chicken broth called for in the recipe. (To my surprise, I only had three cups of homemade chicken broth in the freezer; time to make some more!) The potatoes and peas went in next. When the potatoes were soft, I mashed some of them with a potato masher to thicken the soup. Then came heavy cream, sea salt and fresh ground pepper. After ladling the chowder into serving bowls, I garnished with the crunchy bacon bits and a little bit of chopped dill.
The results? A delicious and hearty chowder that is full of flavor.