Careme

Instructions

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1. 1.

   Trim 6 ounces leeks, keeping the white and light-green parts; halve lengthwise, rinse thoroughly between the layers, and thinly slice. Peel 10 ounces russet potato and cut into 1/2-inch cubes. Scrub 4 ounces carrots and cut into thin half-moons. Mince 2 cloves garlic.

2. 2.

   Pat 12 ounces Pacific cod dry, check for pin bones, and cut into 1 1/2-inch pieces. Season evenly with 3/4 teaspoon Morton kosher salt flakes and refrigerate while you start the chowder.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared leeks and carrots with 1 1/4 teaspoons Morton kosher salt flakes. Cook for 6–8 minutes, stirring occasionally, until the leeks soften without browning.

4. 4.

   Add the minced garlic and cook for 30 seconds. Sprinkle in 2 tablespoons all-purpose flour and stir for 1 minute.

5. 5.

   Gradually stir in 2 cups water, scraping the bottom of the pot until smooth. Add the prepared potatoes, 3 sprigs fresh thyme, and 1/4 teaspoon ground black pepper. Bring to a gentle boil, then reduce the heat and simmer partially covered for 12–15 minutes, until the potatoes are tender.

6. 6.

   Stir in 1 1/2 cups whole milk and heat gently for 2–3 minutes without boiling. Lightly mash a few potato pieces against the side of the pot to thicken the broth.

7. 7.

   Nestle the seasoned cod into the chowder. Maintain a very gentle simmer for 5–7 minutes, until the thickest pieces reach 145°F; stir as little as possible to keep the fish intact.

8. 8.

   Remove the thyme stems. Ladle into two deep bowls, distributing the cod, potatoes, leeks, and carrots evenly, and serve hot.

Want more detail? See the temperature guide.