Our NYC Holiday Market is open—this weekend only! Come see us »
🔕 🔔
Loading…

My Basket ()

All questions

What kind of potato is best for chowder?

asked by Pepperjam almost 4 years ago
7 answers 11027 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 4 years ago

I prefer a waxy potato like Yukon Gold. They don't break down as easily as baking potatoes, which can give the chowder a grainy texture.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


Define "best". Typically waxy potatoes are used for the purpose because they hold up better over time. However, if I have control over how long the soup will be cooked, my clear preference is Russet for their depth of flavor.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Yukons, braise in clam juice. For chowder that tastes like the seafood that's actually in it... Use whole organic milk (like Straus) no roux, no cream. Smoke your own salmon instead of bacon. Splash of Marsala, hint of Straus butter. Slide in oysters and their liquor at the last minute. Top with chopped scallions and oyster crackers.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added almost 4 years ago

From the land of frugal Maine chowder makers (and potato growers)----use whatever potato you have on hand. So-called boiling potatoes grow well here: Yukons, Kennebecs, Katahdins, Green Mountains, etc. So that's what we use. An Idahoan would no doubt advocate for the russet . . .

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 4 years ago

I also use a waxy potato (yukon golds or whatnot.) If I'm making a chowder, typically it's enough for more than one meal - and they also hold up best to reheating, without disintegrating into the soup. (My FIL was a Boston boy, stranded in the Midwest - loved a good 'chowdah.' When he visited, leftover chowder was essential.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I like red-skinned potatoes - not quite as waxy as Yukon golds, but less mealy/dry than russets. But, as a born and bred North Dakotan - I like red potatoes for everything! Lol.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 4 years ago

I am a fan of red skinned potatoes as well, they hold up to simmering and look nice too (I always keep the skins n)