🥣 Professional Kitchen · Seafood
Creamy Vegetable Chowder Base
A large-batch potato-thickened chowder foundation with onion, carrot, celery, garlic, thyme, white wine and fish bouillon.
Behind the plate
This base separates the potatoes from the aromatic vegetables so each can be cooked correctly. The potatoes become the creamy thickener, while the onions, carrot and celery retain enough identity to give the chowder colour and texture.
No cream is required in the supplied formula: butter and blended potato create the richness. Seafood can be cooked separately and added at service without overcooking it in the production base.
Why this recipe works
Blended potato starch naturally thickens the liquid, while sautéed aromatics and reduced white wine build flavour before the vegetable mixtures are combined. Adding seafood only later keeps the base versatile and prevents tough fish or shellfish.
The recipe
Ingredients
- 5 onions, diced
- 2 kg carrots, diced
- 3 heads celery, finely chopped
- 4 kg potatoes, peeled and evenly cut
- Water, enough to cover the potatoes
- 450 g butter
- 100 g garlic, finely chopped
- 100 g fresh thyme, tied or picked
- 250 ml dry white wine
- 1 tbsp fish bouillon, dissolved in 500 ml hot water
- Fine salt, to taste
- Freshly ground black pepper, to taste
Method
- Place the potatoes in one large pot, cover with water and bring to the boil. Simmer until completely tender.
- In a separate heavy pot, melt the butter and sauté the onions, garlic and thyme gently until soft without heavy colour.
- Add the carrots and celery and cook for 10 minutes, stirring regularly.
- Add the white wine and the 500 ml prepared fish-bouillon stock. Bring to the boil, then simmer for 15–20 minutes until the vegetables are tender.
- Blend the cooked potatoes with enough of their cooking water to form a smooth, thick soup base. Season lightly.
- Combine the potato base with the aromatic vegetable pot. Stir thoroughly, adjust the consistency and correct the final seasoning.
- Use as a base for separately cooked fish or shellfish, or cool rapidly in shallow containers before refrigerating.
Chef’s notes
- The supplied recipe uses 1 tablespoon of fish bouillon dissolved into 500 ml liquid; confirm the exact brand because concentration varies.
- Tie the thyme when using whole sprigs so woody stems can be removed before the pots are combined.
- Blend hot potato safely and avoid over-processing after combining with the diced vegetables if visible texture is required.
- Add cooked seafood only to the quantity needed for service, not to the whole stored batch.
At the table
Finish individual portions with cooked white fish, smoked haddock, mussels or prawns, then serve with warm bread.