Chowder Fries Recipe
Make Chowder Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chowder Sauce
Fries
Toppings & Garnish
Method
Chowder Sauce
- 1
Prep potatoes
If using fresh potatoes in the chowder, peel and dice them into roughly 1/2-inch pieces so they cook quickly. Keep submerged in cold water until ready to use to prevent browning.
- 2
- 3
Make roux
Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture should bubble lightly but not brown.
- 4
Add liquids and simmer
Slowly whisk in the chicken or vegetable stock until smooth. Add the whole milk and heavy cream, whisking to combine. Add the diced potatoes and bring the pot to a gentle simmer. Cook until the potatoes are tender, about 8–10 minutes. Stir occasionally to prevent sticking.
- 5
Finish chowder
Stir in the corn, chopped clams (if using), thyme, Worcestershire (if using), salt and pepper. Simmer 2–3 more minutes to heat the corn and clams through. Remove from heat and stir in the shredded cheddar until melted and incorporated. Taste and adjust seasoning.
- 6
Adjust thickness
If the chowder is too thin for loading onto fries, simmer a few minutes uncovered to reduce and thicken. If too thick, thin with up to 1/2 cup extra milk or stock. Keep warm over very low heat, stirring occasionally.
Fries
- 7
Prepare potatoes
If using fresh russets: wash and cut into fries about 1/3–1/2 inch thick. Rinse cut fries under cold water until runoff is clear to remove excess starch, then dry thoroughly with a clean towel. If using frozen fries, follow package instructions for best results.
- 8
Two-stage frying (recommended) / bake option
Heat oil to 325°F (160°C) for the first fry. Fry in batches 3–4 minutes until pale and just tender but not browned. Remove and drain on paper towel. Increase oil temperature to 375°F (190°C). Fry batches again 2–3 minutes until golden and crisp. Drain and immediately season with sea salt. For a baked option, toss cut fries with 2 tbs oil, spread on a baking sheet and roast at 425°F (220°C) for 25–35 minutes, turning once, until crisp.
- 9
Keep warm
Keep fries warm on a baking sheet in a 200°F (95°C) oven while finishing chowder so fries stay crisp when sauced.
Assembly & Garnish
- 10
Assemble
Divide the hot fries among 4 plates or a large platter. Spoon generous ladlefuls of the warm chowder sauce over the fries — enough to coat but not fully submerge them (about 1/4–1/3 cup chowder per serving, more if desired).
- 11
Add toppings
Scatter shredded cheddar (if you prefer extra melty cheese), crumbled bacon, sliced green onions and chopped parsley over the sauced fries. Add a few drops of hot sauce if desired.
- 12
Serve
Serve immediately so fries are still crisp under the warm chowder. Provide extra chowder on the side if guests want more saucing. Leftover chowder can be reheated gently; fries are best fresh.