Potato Chowder

This is the kind of chowder that fills you up without weighing you down. Skim milk replaces the cream most chowder recipes call for, and a flour-and-milk slurry thickens the base into something rich enough to coat the back of a spoon without any added fat. The flavor comes from chicken bouillon, a heap of grated carrot, finely chopped onion, and the natural starch from the potatoes themselves, which releases as they soften in the pot.

The slurry technique is worth getting right. You whisk a portion of the cold milk with the flour completely smooth, before adding to the pot, which keeps the soup from clumping into pasty lumps when the flour hits the heat. Once thickened, a sprinkle of paprika on each bowl adds warmth, color, and a faint smoky note that contrasts beautifully with the pale soup underneath.

Pro Tips

• Cube the potatoes evenly. Different sizes mean some pieces dissolve while others stay raw and crunchy in the bowl.
• Do not drain the cooking water. The starch already in it is what helps thicken the chowder naturally.
• Whisk the flour into the cold milk until completely smooth before adding to the pot. Pouring flour directly into hot liquid guarantees lumps.
• Simmer, do not boil, after adding the milk. A hard boil can curdle even skim milk and break the soup’s smooth texture.
• Garnish each bowl with smoked paprika in place of sweet for a deeper, smokier finish.

Variations

• Stir in shredded sharp cheddar for a cheddar potato chowder.
• Add diced cooked ham or crisp bacon for a heartier non-vegetarian option.
• Toss in frozen corn near the end of cooking for a classic corn-potato chowder.