Careme

Instructions

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1. 1.

   Prepare the vegetables, keeping the garlic separate from the other vegetables:

   • 4 oz trimmed leeks: halve lengthwise, rinse thoroughly between the layers, and thinly slice.
   • 6 oz carrots: scrub and cut into 1/4-inch pieces.
   • 8 oz extra potato medley: scrub and cut into 1/2-inch pieces.
   • 1 garlic clove: finely chop.
2. 2.

   Pat 10 oz Pacific cod dry, check for pin bones, and cut into 1 1/2-inch chunks. Season evenly with 3/4 teaspoon Morton kosher salt flakes and refrigerate while you make the chowder base.

3. 3.

   Melt 1 tablespoon unsalted butter in a medium heavy saucepan over medium-low heat. Add the prepared leeks and carrots with 1 teaspoon Morton kosher salt flakes. Cook for 7–8 minutes, stirring occasionally, until the leeks soften without browning. Add the prepared garlic and cook for 30 seconds.

4. 4.

   Sprinkle in 2 tablespoons all-purpose flour and stir for 1 minute. Gradually stir in 1 cup water, scraping the bottom until smooth. Add the prepared potatoes, 2 fresh thyme sprigs, and 1/4 teaspoon ground black pepper. Bring to a gentle boil, then cover and simmer over low heat for 10–12 minutes, until the potatoes and carrots are tender.

5. 5.

   Stir in 2 cups 2% milk and heat gently for 3–4 minutes until steaming; do not boil. Add the seasoned cod and gently simmer uncovered for 4–6 minutes, until the thickest pieces reach 145°F. Stir carefully so the fish stays in generous chunks.

6. 6.

   Remove the thyme stems. Lightly crush a few potato pieces against the side of the pot to thicken the broth, then divide the chowder between two deep bowls, arranging the cod and colorful carrots on top.

Want more detail? See the temperature guide.