Two potato and ham chowder with fresh thyme recipe

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Starchy-turned-silky russet potatoes merge with traditional aromatic leek, onion, garlic, and celery soup bedfellows; purée with cream and simmer again with colorful chunks of waxy red potatoes and smoked ham bites to finish this luscious soup. A smattering of fresh thyme announces a delicate lemony finish. If fatback is not easily found where you live, substitute a few tablespoons of rendered bacon fat to get things started. Save the crisped bacon to crumble over the finished soup before serving.

  • Yield: 10 Servings

Ingredients

  • 4 (½-inch / 13-mm) wide strips fatback, well-rinsed of additional exterior salt
  • 2 tablespoons unsalted butter
  • 2 leeks, well-rinsed white base only, trimmed and cut into ½-inch (13-mm) dice (about 2 cups / 180 g)
  • 1 medium onion, cut into medium dice (about ¾ cup / 113 g)
  • 3 cloves garlic, smashed and coarsely chopped
  • 1 large stalk celery, cleaned and cut into coarse ½-inch (13-mm) dice (about 2 cups / 200 g)
  • 2 teaspoons kosher or sea salt, divided
  • 1-½ teaspoons ground black pepper, divided
  • 5 to 6 small to medium russet potatoes, peeled and cut into 1-inch (2.5-cm) dice (about 4 cups / 720 g)
  • 1 to 2 tablespoons sweet vermouth
  • 4 cups (960 ml) low-sodium chicken stock
  • ½ pound (230 g) boneless smoked ham steak, cut into ¼-inch (6-mm) dice (about 2-½ cups / 450 g)
  • 2 medium waxy red potatoes, unpeeled and well-scrubbed, cut into ¼-inch (6-mm) dice (about 2 cups / 360 g)
  • 2 tablespoons finely chopped fresh thyme
  • 1 cup (240 ml) half-and-half
  • 1 cup (240 ml) whole milk
  • 2 tablespoons unsalted butter
How to Make It
  1. Heat a 5-½-quart (5-l) heavy-bottom pot over medium heat. Add fatback and butter and heat together until butter is melted. Add leeks, onion, garlic, celery, 1 teaspoon salt, and ½ teaspoon pepper. Stir to coat. Continue cooking over medium heat until the vegetables have softened, about 5 minutes. Add the russet potatoes, vermouth, and chicken stock. Bring to a boil over high heat, reduce to a simmer over medium-low heat, and cook, uncovered, for 20 minutes, or until the potatoes are very tender and falling apart. Remove fatback and discard.
  2. Using an immersion blender or traditional blender, purée until very smooth. For a chunkier, more rustic version, a thorough mash with a manual masher is also an excellent option. In the same pot, add the ham, red potatoes, thyme, half-and-half, milk, remaining salt, and remaining pepper. Bring to a boil over high heat and reduce to medium low, cooking uncovered, stirring occasionally, until the red potatoes are very tender, about 20 minutes.
  3. Add butter just before serving and stir through until melted. Serve hot with fresh thyme sprigs for garnish. The soup stores very well covered and refrigerated for up to 3 days. Add extra cream or milk, as needed, to reheat.
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