Chowder With Saffron and Fingerling Potatoes

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READY IN: 55mins
Recipe by Chef Kate

Elegant and delicious for a cold winter evening. Serve with a mixed greens salad and crusty sourdough bread. From Bon Appetit, October 2004. If you can make your own fish stock, it really is a great improvement--and a lot less expensive than the jars of clam broth.

Ingredients Nutrition


  1. Cook bacon in heavy, large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
  2. Add leeks to pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
  3. Add clam juice, potatoes, wine or water, thyme and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
  4. Stir in cream and reserved bacon. Taste and adjust seasoning, adding salt, if needed, and pepper.
  5. Sprinkle fish with salt and pepper; place atop chowder. Cover and cook until fish is opaque in center, about 10 minutes.
  6. Using slotted spoon, transfer 1 fillet to each of 6 bowls. Ladle chowder over fish and serve.

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