Smoked Haddock Chowder

Jonathan Benno

Lincoln Ristorante - NYC

This recipe comes from Beard House chef Jonathan Benno of Per Se in NYC.


  • 1 tablespoon canola oil
  • 1/2 cup diced bacon, about 4 slices
  • 2 leeks, white and pale green parts only, diced
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup diced new potatoes
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam stock
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup diced smoked haddock
  • 2 tablespoons finely chopped Italian parsley


Heat the canola oil in a large sauce pan over medium-high heat. Add the bacon and cook until it begins to render its own fat, about 3 minutes. Add leeks and onion and sweat until translucent, about 4 minutes. Add celery, potatoes, bay leaves, and thyme to mixture and cook until lightly browned, 3 to 5 minutes. Season with salt and freshly ground black pepper. Add clam stock and cook until about half of the liquid is absorbed, 5 minutes. Add milk and cream and simmer over medium-low heat until vegetables are tender, 15 to 20 minutes. Add smoked haddock and parsley before serving. Stir to combine and serve warm.


Four 1 1/4 cup servings